Braised Oxtail. Queue Boeuf

As crazy as the idea of eating a cow tail is, it's quite delicious when prepared correctly. To many here in the States, some may consider it a delicacy, but in the West Indies eating this part of the cow is part of the norm. You can either cheat with a crock pot or braise the meat the old fashion way. It's best served on a bed or rice and beans, just thinking about it makesg me hungry, lol. Let get started.

Ingredients

Marinated oxtail

2 lbs of oxtail
1 sour orange
1/4 cup of orange juice
1/4 cup vinegar
3 tablespoon of epis
1 tablespoon of Lowry seasoning salt
1 tablespoon of pepper
1/2 baby cabbage (optional)
2 large potatoes (peeled and cut into cubes)
1 carrot (sliced)
1 onion (chopped)
3 garlic cloves (chopped and minced)
8-10 cups of water/beef broth
1/4 cup of olive oil
2 habanero peppers
1 beef bouillon cube (optional)


In the sink, lightly scrub oxtail with our oranges. Rinse oxtail with cool water, then in a medium size bowl, pour vinegar, orange juice, epis, salt, pepper and bouillon. In a large/medium pot pour in oil and add oxtail and marinade. At this point, you stir and cover, every so often you will go back and watch to see if the liquid has evaporated, if so add 1 cup of broth/water, stir to ensure nothing is sticking to pan and continue process until meat is tender. Cook time 1 hour 30 minutes. Once meat is tender add in 2 cups of broth/water and add in carrots, potatoes and cabbage.  Allow veggies to cook and add onions, Serve once veggies have tenderized. VOILA!