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A close-up of a plate with white rice and beans topped with a whole yellow scotch bonnet pepper, served alongside stewed meat garnished with chopped red and green bell peppers.
Melissa Jo

Oxtails Recipe

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Oxtails is a cozy main course made with oxtails, montreal steak seasoning, and extra virgin olive oil—simple and delicious.
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Prep Time 40 minutes
Cook Time 3 hours 3 minutes
Course: Main Course
Cuisine: American

Ingredients
  

  • 3-5 lbs of oxtails
  • ½ cup of chopped fresh herbs a mix of parsley, rosemary, and thyme
  • 3 tbsp of Montreal Steak seasoning
  • ½ cup of extra virgin olive oil
  • ¾ cup of all-purpose flour
  • 2 cups of chopped onion
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 garlic cloves minced
  • 3 tbsp of brown sugar
  • 3 tbsp of tomato paste
  • ¾ cup of red wine
  • ¼ cup red wine vinegar
  • 3 cups of good quality bottled water
  • 1 tbsp of chicken base
  • 1 tbsp of beef base
  • 3 tsp of kosher salt

Method
 

  1. Prepare vegetable relish to serve as garnish and to add texture, heat, and flavor
  2. 1 cup of diced multi-colored bell peppers, 1 cup of diced plum tomatoes, chop 1 scotch bonnet pepper; toss with 3 tbsp of olive oil and 1 tbsp of red wine vinegar
  3. Marinate oxtails in 3 tbsp of olive oil, fresh herbs, and Montreal steak seasoning overnight.
  4. Dredge the oxtails in flour until thoroughly coated.
  5. Heat the rest of the oil in a HEAVY Dutch oven over medium low heat and brown the oxtails on both sides. You may have to do this in several batches so you do not overcrowd pan. Set the oxtails aside.
  6. In the same pot, add the vegetables first and caramelize. Then, add the garlic, sugar, and the tomato paste. Cook and stir with wooden spoon until everything is released from the bottom.
  7. Deglaze the pan with the wine and the red wine vinegar. Add the chicken and beef base and salt. Reduce in the pan for 5 minutes.
  8. Add the water to the pot and set the oven to medium heat. Bring to a boil, cover and simmer until very tender; approximately 2-3 hours. Stir occasionally.
  9. Taste and adjust seasoning if needed.
  10. Once it’s done. Skim the fat from the sauce and serve with rice or mashed potatoes.
  11. Serve with the vegetable relish as a garnish.

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Notes

  • Marinate the oxtails in the olive oil, Montreal Steak Seasoning and fresh herbs overnight for best results. If you can’t, marinate at least 3 hours. Here’s the seasoning I use: https://amzn.to/3wN23fy
  • You can serve with white rice or mashed potatoes. Anything that will soak up all of the delicious gravy.
  • Cook the dish on the stove for about 3 hours with the lid on. Uncover for the last 15-30 minutes.
Use good quality bottled water when making this dish.

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