Recipe courtesy of Ena's Caribbean Kitchen
Oxtails
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 911
- Total Fat
- 58
- Saturated Fat
- 16
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 56
- Cholesterol
- 163
- Sodium
- 1756
- Total: 6 hr 5 min (including marinating time)
- Active: 1 hr 20 min
Ingredients
5 pounds cut oxtails
3 tablespoons adobo powder
3 tablespoons sea salt
2 tablespoons ground black pepper
4 cups chopped garlic
4 cups chopped onions
4 cups chopped fresh thyme
1 cup soy sauce
1/2 cup browning
About 1 cup cooking oil
1/2 cup steak sauce
1 tablespoon granulated garlic (powder)
1 tablespoon granulated onion (powder)
3 cups butter beans
Julienned onions and bell peppers, for garnish
Directions
Special equipment:
a stovetop pressure cooker- Place the oxtails in a large bowl and add the adobo, sea salt, black pepper, 2 cups chopped garlic, 2 cups chopped onions and 2 cups chopped thyme. Rub all the dry ingredients onto the oxtails. Add the soy sauce. Rub the browning onto the oxtails. Marinate, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Heat the cooking oil in large cast-iron Dutch oven or skillet. Add the oxtails to the hot oil. Sear each side, until a dark rich brown color, 5 to 8 minutes each side.
- Place the oxtails in a stovetop pressure cooker. Add the steak sauce and 2 cups water. Add the remaining 2 cups garlic, 2 cups onions and 2 cups thyme. Add the granulated garlic and onion. Place the cooker on the stove on medium heat. Cover and let simmer until the cooker is pressurized, then cook at pressure for 9 to 11 minutes. Remove from the stove and let the cooker depressurize. Remove the lid and add the butter beans. Plate the oxtails in a large serving bowl, then add the julienned onions and bell peppers for garnish.