WARNING! The BEST Stewed Oxtails Recipe | CaribbeanPot.com

3 hours later and you should have a nice thick gravy going on here what's up so it's your boy Chris caribbeanpot.com Vibes and up in the kitchen as usual if you're following me on Twitter You' know I've been raving about getting oxtails on sale oxtail is usually Mr oxtail as far as price goes and it works out well because I'm trying to do more um comfort food fall is coming in so I thought I'd do a bonus recipe for you this is a recipe I did many many moons ago very um the quality wasn't all that great I had a couple of requests Chris can you redo these I think there's a gentleman from the US and one another gentleman from down in South Africa we're raving about this we're doing stewed oxtail not oxtail stew stewed oxtail Vibes it up you're going to like this one man I'll just quickly show you the sort of prerequisite for getting this recipe together and one of the things we need to do and first of all what I would recommend doing is have your butcher cut it up into um 1in pieces because that bone is going to be hard I don't think you have a machine at home to cut it up now because you're cutting it and because we like washing our Meats in the Caribbean now when you cut it with the band so it will leave back a lot of grit and stuff like that so what I'm going in here with I have one lime um and cool water we're just going to squeeze that lime in there give it a good rent um scrape off any extra fat and stuff like that and give it a good wash rinse it with more cool water and then um drain it we're going to season it up after so we've got the cut and cleaned Ox steel now we're going to season it and marinate it for a couple hours at least so we going in with salt we're going to hit him going hind it up with a little ketchup good I just give them a little props St boy H homemade Caribbean green seasoning and I have a recipe on caribbeanpot.com for this we're going in with about a tablespoon of that and if you're not familiar with green seasoning it is just a combination of all the herbs that we like using in the Caribbean and we make it into a sort of a an everyday paste some black pepper a little wer a nice Island something we're going to go in with some some ground o spice and all the ingredients I use here today will be listed down in the description of the video you can also find the recipe on caribbeanpot.com I have here half of a large tomato diced half of a medium onion diced I've got some parsley an entire Scotch Bonet cut up you can float this hole when we start cooking it but I like it I want that kick man I want that Caribbean Sunshine so that's going in there as it is now if you're brave and you're handling this pepper like that please wear gloves or wash your hands well either or you still have to wash your hands with soap and water after and I've got here two small scallions and I'm missing one key ingredient and that is some grated Ginger so bear with me for a sec so in with that grated Ginger and I don't like peeling the ginger and all that jazz that's going to add some nice flavor just make sure it's nice and clean and washed um the skin that is so you want to give it a nice dose of that Ginger and all you need to do here now is to give that a good mix and allow that to marinate overnight would be best if you're greedy Like Me 2 hours will will have to work cuz I'm really craving this sort of niceness when you're talking about um comfort food it doesn't get much more comforting than a good stew walk steel so a couple hours and then we're going to get to um putting it all together I've got a nice heavy pot here this is my duy pot you need a heavy pot to really get the stewing process down perfect and this is all about timing here so what I would recommend doing I'm going to go in with a tiny bit maybe about a teaspoon of vegetable oil in there and my pot is on high on a high flame and what I would recommend doing is because I again it's all about timing have the seasoned and marinated um oxtail close by we're going to go in now with some brown sugar just going to crush that down there tiny bit more maybe about a tablespoon and a half or so of golden brown sugar and this is where the timing part comes in as in stewing as we do especially in the Southern Caribbean um we want this to go frothy it's going to melt it's going to go frothy and it's going to go an amber color you don't want it to go black if it goes black shut everything down and start over it will be bitter you want it to go on amber color and then we're going to start adding the um seasoned oxtail in here you're going to see the corners the edges start to go Amber and this is where first of all you need a dry spoon because that is melted sugar in there make sure it's a dry spoon and you want to start moving it around because you want all of it to go Amber you can see how fast it's starting to go because my heat is on high you may want to put the fan on over your stove on to pull out some of that smoke from your house or open up your windows if it's the summer time I'm just going to keep moving this notice how it's going frothy and the color is almost there it's all about timing as I said so I'm going to start picking up some of that marinated um oxtails and get ready to add it into the pot there we go into the pot now here's the thing it's okay if some of the marinade goes in there but please keep back all that's in the bowl that you marinated the oxtails in we need that turn the heat down to medium um put the lid on there and let that go for about 10 minutes you'll notice it will Sprout up its old natural juices which is exactly what we were hoping for by putting the lid on there I'm going to crank up back my heat now out to high I want to burn off all of that liquid that's in there to intensify that stew flavor into the oxtail so up goes that that heat and burning off all of that liquid and speaking about liquid what I have here in the same bowl that I marinated the oxtail in I've got two cups of water in there you just want to move it around to pick up all that goodness on the bottom there that's going to go in here as soon as all that liquid Burns off you're starting to hear that Sizzle which means all that liquid is gone you're left with the oil that you started off with at the start and you notice the nice deep color we've got going on here this step was just to infuse that and to bring on that nice color that we're looking for it's about brazing now and this is where patience is going to come in now if you want you can put this in at this point into your um pressure cooker and let it do it spin I'm going to go in with one can of coconut milk give that a quick stir and I'm going to go in with all that liquid and the remaining marinade that was in the pot there in the bowl all of that's going in there give that a stir you want to bring this back up to a boil so put the lid on there bring it back up to a boil and then we're going to reduce it to a very very gentle simmer and let that go between 2 and 1/2 after 3 hours we want this meat falling off the bone we've got that serious bubble going on here so we're going to turn the heat down all the way to low lid back on and like I said let that slowly braze in there if you need to add some more water near the end you can certainly add that it's been bubbling now for a couple hours so 2 hours you notice most of that liquid is starting to go down now my gravy is going to start to thicken up here's the thing if you find that you're running out of a liquid here to really brace this down you can go in with another cup of water in there put the lid back on and let that go for another hour in total 3 hours maybe more depending on how old the animal was and I'm just slaughtered for this up Ste 3 hours later and it should have a nice thick gravy going on here chier Caribbean Pot always a pleasure to have you guys is here in the kitchen with me tasted for salt at this point as well so look at that gravy now gosh some rice and PE some boiled Provisions just plain old rice anything taste it for salt adjust it accordingly and here is where I like going in with some Cho green onions or scallion at the end here always a pleasure to have you guys here in the kitchen wait for me remember to check out caribbeanpot.com the only difference with the recipe on caribbeanpot.com versus this one I added coconut milk just to you know spice things up a little bit what do I say [Music] spice

Channel: caribbeanpot

Views: 1,212,126

Keywords: jamaican oxtails, oxtail recipe, chris de la rosa, caribbeanpot.com, tender stewed oxtails, how to cook oxtails, oxtail gravy, jamaican oxtail recipe, curry oxtails, gluten free recipe, gluten free stew, island oxtails, jamaican cooking, rice and peas, caribbean oxtails, oxtail soup, jamaican stew, trinidad stewed oxtails, brown stew oxtails, jamaican brown stew

Id: 5-EkUlRPlzU

Length: 10min 30sec (630 seconds)

Published: Fri Aug 26 2016