Braised Oxtail
Braised Oxtail requires approximately 1 hour and 50 minutes from start to finish. This recipe serves 10. One serving contains 841 calories, 86g of protein, and 50g of fat. For $4.18 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 7 people found this recipe to be scrumptious and satisfying. This recipe from Foodnetwork requires thyme, whole allspice, salt, and tomatoes. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Similar recipes include Braised Oxtail, Braised Oxtail and Gruyère Sandwiches, and Braised Oxtail and Short Rib Stew.
Servings: 10
Preparation duration: 5 minutes
Cooking duration: 105 minutes
Ingredients:
1/2 cup garlic, sliced
2 teaspoons fresh ground pepper
1/2 cup olive oil
2 tablespoons olive oil, not extra virgin
3 cups onions, medium dice
6 pounds oxtails (1-inch cut)
1 1/2 cups red peppers, chopped
Salt
1 cup scallions, sliced
1 Scotch Bonnet pepper, seeded and chopped
8 sprigs thyme
2 cups tomatoes, seeded and chopped
Water
1 1/2 teaspoon allspice, whole
Equipment:
bowl
cheesecloth
oven
pot
Cooking instruction summary:
Toss the ingredients together in a large bowl, cover, and refrigerate overnight.; Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.;
Step by step:
1. Toss the ingredients together in a large bowl, cover, and refrigerate overnight.;
2. Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.;
Nutrition Information:
covered percent of daily need
