Belizean Stewed Oxtail

Name: Belizean Stewed Oxtail
Prep time: PT25 minutes
Cook time: PT3 hours
Total time: PT3 hours 25 minutes
Yield: 6
Cuisine: Belize
Ingredients: 3 lbs Oxtails (cut into pieces); 2 tbsp Lime juice (for cleaning); 1 tbsp Vinegar (white or apple cider, for cleaning); 1.5 tsp Salt (for cleaning and seasoning); 2 tbsp Vegetable oil (for browning); 1 large Onion (chopped); 0.5 undefined Green bell pepper (chopped); 4 cloves Garlic (minced); 2 balls Recado paste (or 1 tbsp achiote powder mixed with 1 tbsp water); 1 tsp Dried thyme; 1 tsp Ground paprika; 0.5 tsp Smoked paprika; 1 tsp Black pepper; 1 tsp Garlic salt; 1 tbsp Worcestershire sauce; 1 tbsp Tomato paste; 1 tsp Brown sugar (optional, for depth of flavor); 4 cups Water or beef broth (or enough to mostly cover oxtails); 0.25 cup Cilantro (chopped, for garnish (optional))

Tender, fall-off-the-bone oxtail slow-cooked in a rich, savory gravy with aromatic spices. This hearty dish is a Belizean classic, often served with rice and beans or mashed potatoes.

준비 시간25 minutes

조리 시간3 hours

총 시간3 hours 25 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Clean the oxtails: Rinse the oxtails under cold water. In a bowl, combine oxtails with lime juice, vinegar, and 0.5 tsp salt. Rub well and let sit for 10-15 minutes. Rinse thoroughly and pat dry.
2
Season the oxtails: In a large bowl, season the oxtails generously with the remaining 1 tsp salt, black pepper, garlic salt, thyme, paprika, and smoked paprika. Mix well to coat. For deeper flavor, let marinate for at least 1 hour or overnight in the refrigerator.
3
Brown the oxtails: Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtails on all sides until deeply colored. This may need to be done in batches. Remove the browned oxtails and set aside.
4
Sauté aromatics: Reduce heat to medium. Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5
Add flavor base: Stir in the recado paste (or achiote mixture), Worcestershire sauce, tomato paste, and brown sugar (if using). Cook for 1-2 minutes, stirring constantly, until fragrant and slightly darkened.
6
Deglaze and stew: Return the browned oxtails to the pot. Pour in the water or beef broth, ensuring the oxtails are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer.
7
Slow cook: Let the oxtails simmer gently for 2.5 to 3 hours, or until the meat is very tender and falling off the bone. Check periodically and add more liquid if needed to prevent drying out. Stir occasionally.
8
Adjust seasoning: Once tender, taste the gravy and adjust seasoning with salt and pepper if necessary. The gravy should be rich and flavorful.
9
Serve: Ladle the stewed oxtails and gravy over white rice, rice and beans, or mashed potatoes. Garnish with fresh chopped cilantro, if desired.

요리 기록 추적

💡 전문가 팁

✓Browning the oxtails is a crucial step for developing deep flavor and color.
✓Low and slow cooking is key to achieving tender oxtails.
✓Recado paste provides authentic Belizean color and flavor; substitute with achiote powder if unavailable.
✓The cleaning step with lime and vinegar helps to remove any gamey odor from the oxtails.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add chopped carrots and potatoes to the stew during the last hour of cooking for a heartier meal.
For a spicier version, add a chopped habanero pepper or a pinch of cayenne pepper with the aromatics.
Some recipes incorporate pimento berries (allspice berries) for added warmth.