Marlas Oxtails Recipes

SOUTHERN-STYLE OXTAILS

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

MARLA'S OXTAILS

Steps:

• Cut and trim the oxtails. Wash with water and vinegar.
• Combine the garlic, scallions, fresh thyme, onion, tomato, cilantro and some salt and pepper in a food processor or blender. Rub the paste into the oxtails and marinate overnight in the refrigerator.
• Place the oxtails into a pressure cooker and cook according to manufacturer's directions until the meat is almost falling off the bones, 45 to 60 minutes.
• Heat the oil in a heavy skillet. Add the sugar and let it melt until it gets to a brilliant brown color. Add the oxtails to the skillet (be careful, the sugar may splatter). Let it cook for another 20 minutes. Taste for salt. Serve with red beans and rice or over white rice.

OXTAIL

Steps:

• For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough. On a lightly floured surface with floured hands knead the dough. Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars. You should have at least 24.
• For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water.
• Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours. Reserve the remaining marinade for later use.
• Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice. Brown the oxtails on both sides for 20 minutes.
• Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water.) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour.
• Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker. Simmer on the stovetop until reduced, 15 to 20 minutes.
• Add the butter beans and cook for 2 more minutes. Serve with Jamaican rice and peas and fried ripe plantains!

JAMAICAN OXTAIL

Steps:

• Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
• Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
• Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
• Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

BARBECUED OXTAIL

Steps:

• Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.
• Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.
• Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.
• Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.