Oxtail
Recipe by:
Soulful Kitchen
History of this recipe
5
Servings
3h30
Minutes
496
Calories
Ingredients
- ~1kg of oxtail
- 3 tbps of a cup of all purpose seasoning
- ~6 shallots
- 4 medium carrots
- 4 celery storks
- 2 red onions
- Salt
- 1 lemon
- 1 scotch bonnet pepper
- Groundnut or vegetable oil
- Optional: 1 can (~400ml) of butter beans
Method
Seasoning the meat:
- Clean your oxtail using 1 lemon and warm water – start by squeezing the lemon over the oxtail; next, message your oxtail in a bowl of water, pour the water out, and repeat this step around 4 times
- Season oxtail with 1 teaspoon of salt and ~3 tbps of all purpose seasoning – message this seasoning into the meat. You want enough seasoning such that there is very good coverage of the meat
- Cover the bowl with cling film and allow to marinate in the fridge overnight if possible, or less time, if you unable to marinate overnight
Preparing the dish:
- Chop:
- 2 red onions
- 4 medium carrots
- 4 storks of celery
- 8 shallots
- Use your discretion – if there is a certain vegetable you enjoy more, definitely dice up more of that! But generally, you want to have a roughly equal pile of all
- Add ~1/8 cup of groundnut oil to your pot or cast iron creuset
- On a high temperate, brown your meat – i.e. just cook the surface of the meat until brown
- Remove the browned meat, and add in all of your vegetables, cook this within the same oil for around ~5-10 minutes, again on a high temperature. Cook until the vegetables reduce in size, and start to release their own juices/water into the pot
- Re-add your meat, and add on top ~100ml of water
- Add 1 scotch bonnet pepper, whole and pierced
- Proceed to slow cook on a low temperate for 3 hours. Stir every c.30 minutes
- If including butter beans, add to the pot and allow to cook during the final 10 minutes