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Braised Oxtails

2020 is a most nontraditional year. Our norms have been turned upside down and inside out, so if you're like me and many other Americans, your Thanksgiving table may look a little different this year. I am seriously considering having a pot of deliciously slow braised Oxtails as one of the main attractions this Thursday.

I know many West Indians usually have their traditional Caribbean Influenced foods on most holidays but this will be a first for my much smaller gathering this year.

Here's my recipe for Braised Oxtails.


3lbs fat trimmed oxtails

1 lrg yellow onion diced

5 cloves garlic minced

5 sprigs fresh thyme

4 cloves

1tbsp tomato paste

1 tbsp molasses

2 tsps burnt sugar/browning/caramel

2 bay leaves

1 cup red wine (I use merlot)

1 sprig tarragon

1 tsp salt

1 sml scotch bonnet pepper

2 tbsp oil

2 large carrots peeled and sliced thick

1 drained can butter beans (reserve liquid)

2 - 3 cups water

Substitute aromatics with 1/2 cup TQM All Purpose Green Seasoning


Sear meat on each side until browned (approximately 2-3 minutes).

Add chopped onion, garlic and bay leaves and stir. Cook for another 2 minutes. Add tomato paste, browning, molasses and salt and stir. Add wine and scrape the bottom of the pot to remove stuck on bits (that's the magic stuff). Bring to a boil then add drained bean liquid, about 2.5-3 cups of water (enough to cover meat), other herbs (scotch bonnet too). Reduce heat and simmer for approximately 1 hour and 30 minutes. Add chopped carrots and beans, adding an additional 1/2 cup of water if needed and continue to cook on a summer for an additional 15 -20 minutes. Meat should be tender and gravy dark, rich and velvety.

Serve with your favorite rice.