Recipe courtesy of Tassa's Roti Shop
Recipe courtesy of Tassa's Roti Shop
Episode:
Trinidad, Thailand and Italy
Stewed Oxtails
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- Level: Intermediate
- Total: 10 hr 50 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1256
- Total Fat
- 78 g
- Saturated Fat
- 30 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 9 g
- Sugar
- 16 g
- Protein
- 96 g
- Cholesterol
- 327 mg
- Sodium
- 843 mg
- Level: Intermediate
- Total: 10 hr 50 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1256
- Total Fat
- 78 g
- Saturated Fat
- 30 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 9 g
- Sugar
- 16 g
- Protein
- 96 g
- Cholesterol
- 327 mg
- Sodium
- 843 mg
Ingredients
Trinidad and Tobago Green Seasoning:
Seasoning Salt:
Stewed Oxtails:
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Directions
- For the Trinidad and Tobago green seasoning: Blend the hot sauce, peppers, garlic, cilantro, culantro, onion and 1 cup water together well.
- For the seasoning salt: Mix together the Cajun seasoning, cinnamon, garlic salt, Italian blend, onion salt, black pepper, red pepper flakes and thyme.
- For the stewed oxtails: Add the oxtails and vinegar to a large bowl and wash the oxtails completely; drain the oxtails. Add the black pepper, browning, garlic salt, nutmeg, 1/2 cup Trinidad and Tobago green seasoning and 2 tablespoons seasoning salt and mix well (save the remaining seasoning mixes for another use). Refrigerate and marinade overnight.
- To a large pot, add the oil and sugar cook to let caramelize, then add the oxtails. Turn until the meat is coated with the caramelized sugar. Let cook until the meat begins to stick to the bottom of the pot, then add 4 cups hot water, cover and cook until tender (falling off the bones), 2 hours to 2 hours 30 minutes. If the meat is not tender, add more water and continue cooking until it reaches the desired texture.
Cook’s Note
Cook time will be longer in a traditional pot than in a pressure cooker.
