Peppered Oxtails | Culture Kitchen

Instructions

Ingredients:

• 5 lbs oxtail, trimmed and cleaned
• 3 tablespoons olive oil
• 1 large Spanish onion, diced
• 6-7 cloves garlic, minced
• 2 bell peppers, diced (assorted colors for visual appeal)
• 4 large roma or Kumata tomatoes, diced
• 4 tablespoons tomato paste
• 1 ½ cups beef broth
• 1 ½ cups coconut milk
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• a bunch of fresh sprigs
• 1 ½ teaspoons cumin
• 1 ½ teaspoons paprika
• 1 ½ teaspoons allspice
• 3 bay leaves
• Salt and pepper to taste

Method:

1. Pre-season oxtail with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides until golden brown. Remove and set aside. Make sofrito in the same pot. Add diced onion, garlic, and bell peppers. Sauté until softened, about 5 minutes. Stir in diced tomatoes and tomato paste, cooking for another 2 minutes. Return the browned oxtail to the pot. Add beef broth, coconut milk, Worcestershire sauce, soy sauce, brown sugar, thyme, cumin, paprika, allspice, bay leaves. Stir and taste to adjust for salt.
2. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 3 to 3.5 hours, or until the oxtail is tender and falling off the bone. Alternatively, you can cover and cook in the oven at 325 F for 2.5.- 3 hours.
3. Taste and adjust seasoning if necessary. Serve and garnish with additional fresh thyme or rosemary.