Friday Night Oxtail — Just Add Hot Sauce

I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.

In honor of Black History Month, this is my cousin Tishy’s oxtail recipe that I remixed to make my own. I featured it on the blog before but this recipe is so special to me because it’s ultimate comfort so that’s why I chose it for this potluck. Back when I lived with my aunt when I first moved back to NYC she made this on the weekends & then it turned into whenever we were having a sucky day lol. As corny as it is, it really made us feel better haha. I’m super excited to be apart of this potluck and I hope you make this recipe one day!

I AM ABSOLUTELY OBSESSED WITH OXTAIL!

Actually, I’m obsessed with Jamaican food in general but oxtail is probably my favorite thing to make. I’ve featured this recipe before in my digital cooking show, Cooking With Friends (coming back soon lol…life happens) but over the past couple of months I’ve tweaked it. The original recipe is from my cousin, Tishy, who is also an amazing cook but I’ve added my spins to it and IT.IS.DELISH! Oxtail takes at least 2-3 hours to make it's allllll about patience! I’ve never really been the one to measure ingredients because it’s a feeling when making comfort food. Try the recipe below & let me know what you think!

Ingredients

-2lb oxtail

-1 tablespoon adobo

-1 teaspoon Sazon

-1 teaspoon garlic powder

-1 red pepper, chopped

-1 small yellow onion, chopped

-4-6 garlic cloves, minced

-1-2 tablespoons Worcestershire sauce

-1-2 tablespoon browning sauce

-1/4 cup ketchup

-1 teaspoon or so red wine vinegar

-1/2 teaspoon or so brown sugar

-1 habanero pepper (whole)

-1 beef bouillon cube

-2-4 cups of water

-1 can butter beans

-salt & pepper to taste

-rice & peas for serving

-sliced avocado for garnish (so good)

Directions

-season your oxtail, preferably 8 hours or overnight with salt, pepper, adobo, garlic powder & Sazon

-in a deep stock pot on medium heat add about 1-2 tablespoons of extra virgin olive oil, saute the red pepper & onions until soft about 3-4 minutes. Add the garlic last so it doesn’t burn. Stir to combine

-add the oxtail in the pot, stir to combine and add the Worcestershire, browning, beef bouillon cube, ketchup, red wine vinegar & brown sugar…stir to combine.

-at first, add 2-3 cups of water & habanero pepper and bring to a gentle simmer and cover. After 1 hour check to see if water has evaporated some and add more water if needed. Keep checking to make sure there is enough water to make a good gravy!

-when the oxtail is almost ready (about 30 minutes left) taste for salt & pepper and then add the butter beans.

-serve over rice & peas and sliced avocado…need the avo on your plate, it’s a game changer! the fatty, creamy coolness with the rich oxtail..SO BOMB!

I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.

FULL LIST

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Buttermilk Fried Chicken | Butter Be Ready

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Homemade Cajun Andouille Sausage with Shrimp and Grits | Cooks with Soul

Suya-Spiced Brussels Sprouts | Dash of Jazz

Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz

Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.