Oxtails… Pt 2

Caribbean-style Oxtails

This recipe was retrieved from FoodNetwork.com. It is from an episode of Emeril Live. I was never a crazy fan of Emeril Lagassee. I found the whole “BAM” thing to be quite annoying after a while. I decided to give this recipe a try and made a few slight modifications. This recipe worked out great and the oxtails came out surprisingly delicious.

Ingredients:

• 2 tbsp olive oil
• 3 lb oxtails
• 2 tsp salt
• 1 tsp ground black pepper
• 1 cup diced onion
• ½ cup diced celery
• ¼ cup diced leeks
• 1 tbsp minced garlic
• 1 tbsp minced green onion
• 2 tsp minced ginger
• 2 tbsp tomato paste
• 2 ½ tsp all purpose flour
• 1 (12 ounce) bottle beer (The recommended beer from the original recipe was Guinness, but since I found some Sappiro in the fridge, I decided to use that instead.)
• 1 can beef broth
• ½ tsp ground allspice
• 1 tbsp chopped fresh parsley leaves

Directions:

1. Season the oxtails with salt and pepper. (Turn on the crock pot and have it start heating up.)
2. In a frying pan, heat the olive oil. Add the oxtails and fry them until they are well browned on both sides, about 4-5 minutes on each side. Set aside.
3. Add the onions, carrots, and celery to the pan. Sauté until the vegetables are soften, about 3-4 minutes.
4. Add the leeks, garlic, green onions, and ginger to the pot. Sauté for another minute or so, stirring often.
5. When the crock pot warms up, transfer the vegetables to the pot.
6. Add the tomato paste and stir well to incorporate.
7. Sprinkle the flour over the vegetables and stir.
8. Let it cook for 3 minutes, stirring often.
9. Add the beer to the pot and increase the heat to medium-high.
10. Bring the beer to a slight boil and cook for 5 minutes.
11. Add the stock and allspice, and stir.
12. Add the oxtails into the pot.

    

13. Cover the pot with the lid and let it cook. Once it starts to steam, lower the heat.
14. Let it slow cook for 2+ hours. (I left it overnight and ate it the next day.)

    

15. Remove the lid and stir the chopped parsley.
16. Ready to serve.

Oxtails over brown rice and beans.