Caribbean Braised Oxtail With Mango Chow Recipes

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BRAISED "ADOBO STYLE" OXTAIL



Braised

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 28

10 pounds oxtail
4 ounces salt
4 ounces lard
2 sliced onions
1 cup minced garlic
12 bay leaves
Sprinkle cracked pepper
1 gallon soy sauce
1 quart vinegar
2 ounces achiote powder
Garlic Rice, recipe follows
Kimchee Cucumbers, recipe follows
Chili Peppah Watah, recipe follows
Sliced scallion greens, fried garlic and chicharrons, for garnish
2 ounces soybean oil
4 cups cooked rice
3 ounces minced garlic
Garlic salt and ground black pepper, for sprinkling
8 ounces kimchee base
3 ounces rice vinegar
1 ounce sesame seed oil
Pinch Hawaiian rock salt
2 cucumbers, cut into bite-size pieces
1 gallon vinegar
12 ounces sweet chile sauce
12 ounces sriracha
Pinch Hawaiian rock salt
3 Hawaiian chile peppers

Steps:

  • Grill oxtail over medium-high heat until charred on all sides, for smoky essence.
  • Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes.
  • In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes.
  • Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons.
  • In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper.
  • Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers.
  • Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.

JAMAICAN OXTAIL WITH BROAD BEANS



Jamaican Oxtail with Broad Beans image

This is a traditional Jamaican dish I was taught to cook by my grandmother.

Provided by sunflowerBirmingham

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 4

Number Of Ingredients 16

1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 ½ cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
  • Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g

JAMAICAN OXTAIL



Jamaican Oxtail image

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

Provided by Verifydis

Time 3h45m

Yield 6

Number Of Ingredients 20

2 ½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter

Steps:

  • Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
  • Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g

CARIBBEAN-STYLE OXTAILS



Caribbean-style Oxtails image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves

Steps:

  • Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
  • Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
  • Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.

CARIBBEAN FEAST'S OXTAIL DISH



Caribbean Feast's Oxtail Dish image

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 4 servings

Number Of Ingredients 13

1 cup browning or gravy master
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons seasoning salt
3 pounds oxtails, excess fat trimmed, washed with cool water and 2 tablespoons vinegar
4 cloves chopped garlic
1 large onion, chopped
1 bunch fresh thyme
2 tablespoons olive oil
2 cups butter beans
3 scallions, chopped
1 green bell pepper
2 teaspoons cornstarch

Steps:

  • Mix together the browning, garlic powder, black pepper and seasoning salt. Rub all over the oxtails. Add the garlic, onions and thyme, cover and marinate for 4 to 5 hours. This will ensure that all the flavor of the spices will be deeply embedded in your oxtails for a finger-licking flavor.
  • When ready to cook, heat a large pot and then add the olive oil and heat until hot. Add the oxtails and fry, stirring every 5 minutes, for 15 minutes. Add the butter beans, scallions and bell peppers, cover the pot and cook over medium heat for 1 hour 30 minutes, stirring every 10 to 15 minutes. Add desired small portions of water when needed (make sure that the water is barely above the oxtails at all times) throughout the cooking period.
  • Turn up the heat and bring to a boil. You may add additional seasoning salt or other spices, if desired. Mix in the cornstarch and let simmer over low heat for 30 to 45 more minutes. Let cool, then serve.

MANGO CHOW - A CARIBBEAN TREAT!



Mango Chow - A Caribbean Treat! image

Sweet, salty, spicy, and herbaceous, this simple snack combines fresh mango with herbs and spices to create a perfectly seasoned bite of the Caribbean.

Provided by Kitrusy

Categories     Snack

Time 25m

Number Of Ingredients 7

1 whole mango ((use a half ripe mango for the best results))
1 clove garlic (finely grated)
¼ tsp Himalayan salt (to taste)
1/2 tsp pepper sauce (to taste)
1 tsp fresh cilantro (or culantro to taste)
2 tsp tomato ketchup (optional)
1/4 tsp lime juice (or lemon juice, optional)

Steps:

  • Peel your mango and slice it into strips, being sure to cut around the seed in the middle. Discard the seed.
  • To the mango slices, add the finely grated garlic, salt, pepper sauce, cilantro/culantro (aka chadon beni), ketchup, and lime juice is using. Toss to coat everything in the seasoning and for the best results, cover and let it "marinate" for 15-60 minutes so the flavors can meld.
  • Store your chow in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.

Nutrition Facts : Calories 217 kcal, Carbohydrate 54 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 729 mg, Fiber 5 g, Sugar 48 g, UnsaturatedFat 2 g, ServingSize 1 serving

JAMAICAN OXTAIL



Jamaican Oxtail image

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 4 servings.

Number Of Ingredients 20

2-1/2 pounds oxtails
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons all purpose seasoning
1 teaspoon browning sauce, optional
1/4 teaspoon paprika
1/4 teaspoon pepper
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
1 tablespoon butter
2 medium carrots, cut into matchsticks
2 medium red potatoes, peeled and diced
1 small onion, chopped
4 garlic cloves, minced
3 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1/4 to 1 scotch bonnet or habanero pepper, seeded finely chopped

Steps:

  • In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight., In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. , Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.

Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 2770mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.

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