I shared a similar recipe for Oxtails slowly cooked in Guinness back when the website was relatively new in 2009. However, I received several requests for an updated version the past few months, so I decided to revisit the recipe and tweak it a bit.
You’ll Need…
4-5 lbs oxtails (cut/trimmed)
3 tablespoon all-purpose flour
3 tablespoon vegetable oil
3 stalks celery (diced)
1 large onion (diced)
2 tablespoon tomato paste
1 heaping tablespoon Caribbean Green Seasoning
3 cloves garlic (smashed)
1 1/2 cups Guinness Extra Stout
1 teaspoon cracked black pepper
5 allspice berries (pimento)
1 teaspoon salt
2 large carrots (cut into wheels)
2-3 cups beef stock
2 bay leaves
1 tablespoon brown sugar
1 tablespoon parsley (chopped)
Cut the oxtail into 1 – 1 1/2 inch pieces (ask your butcher) and trim away any excess fat, then wash with water and lemon juice (not mentioned in the ingredient list). Drain well / pat dry.
Now dust in flour, then go into the heated oil (medium flame) and brown as best you can on all sides. Try to use a heavy pot for best results.
Please do this in batches as to not crowd the pot. Basically we need a little color and to seal in the juices in the meat. Set aside as you brown them off.
In the same pot on a low heat setting (add more oil if the pot is dry) add the onion and celery. Then add the garlic along with the black pepper and cook for 3 minutes or so.
Add the pimento (all spice ) berries and tomato paste – stir well. Cook a further 2-3 minutes on low heat. Cooking the tomato paste at this point will help it to caramelize and bring out the natural sugars.
Add the oxtails we browned off earlier and any juices in the bowl. Heat up to medium/high, add the salt, then the Guinness and scrape the bottom of the pot to release the niceness on the bottom. We’ll need more braising liquid, so it’s time for the beef stock and bring to a boil.
Now add the Caribbean Green Seasoning, carrots and bay leaf. As it comes to a boil, reduce to a simmer, add the brown sugar and allow it to braise for 2.5 to 3 hours (in extreme case it may take 4-4.5 hrs). Or until tender. I had the lid on, but slightly ajar. Remember to stir every 15-20 minutes and keep an eye on the level of liquid in case you need to add more stock or water.
Two ways to personalize it is to taste and adjust the salt to your liking (we taste for salt near the end as the beef stock you use may be heavy in sodium). Then check to make sure the oxtail is a s tender as you like, if not cook it a little longer. Cooking time will vary according to how big the pieces of oxtail were cut and how old the cow was that the oxtails came from.
Turn off the stove, remove the bay leaves and toss in the parsley. If there’s any fat at the surface, be sure to skim off and discard (NOT down your sink).
When I do such low and slow dishes I like doubling up on the recipe and making enough to freeze for a later day when I need to get my Stewed Oxtail craving sorted out.
If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris. Source: Caribbeanpot.com
