Braised Oxtail

Recipe Ingredients

6 lbs	2724g / 96oz	Oxtails - cut 1" pieces
2 tablespoons	30ml	Olive oil - (not extra virgin)
3 cups	187g / 6.6oz	Medium-diced onions
1 cup	237ml	Sliced scallion
1/2 cup	118ml	Sliced garlic
1/2 cup	118ml	Olive oil
2 teaspoons	10ml	Freshly-ground black pepper
8 sections		Thyme
		Water - as needed
1 1/2 teaspoons	7.5ml	Whole cloves
1 1/2 teaspoons	7.5ml	Whole allspice
2 cups	125g / 4.4oz	Chopped seeded tomatoes
1 1/2 cups	219g / 7.7oz	Chopped red peppers
		Salt - to taste
1		Scotch Bonnet pepper - seeded and chopped

Recipe Instructions

Toss the first seven 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.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A44) - from the TV FOOD NETWORK

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