Check out this comfort food classic! Learn how to make Coconut Braised Oxtails from Downright Delicious With Yo-Yo.
Set a Dutch oven over medium heat and add the canola oil to it.
Season the oxtails with the salt and pepper. Add half of the oxtails to the Dutch oven and cook until well browned on both sides, about 4 to 5 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Sauté the vegetables until softened, about 4 to 5 minutes. Add the leeks, garlic, and Scotch bonnets to the pan and sauté for 2 minutes, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes.
Add the beef broth and coconut milk to the Dutch oven and increase the heat to medium-high. Bring the broth to a boil and cook for 5 minutes. Next, reduce the heat to low and place the lid over the Dutch oven. Continue to cook the oxtails, stirring occasionally until the meat is fall off the bone tender, about 2½ to 3 hours.
In a large saucepan, heat the canola oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt, black pepper, and chili powder. Sauté the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves and thyme as well as the beans, and stock. Bring the liquid up to a boil and reduce to a simmer.
Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1½ hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery.
Remove the bay leaves and thyme sprigs. To serve, ladle into bowls with rice. Garnish with green onions.
Ingredients
Directions
Set a Dutch oven over medium heat and add the canola oil to it.
Season the oxtails with the salt and pepper. Add half of the oxtails to the Dutch oven and cook until well browned on both sides, about 4 to 5 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Sauté the vegetables until softened, about 4 to 5 minutes. Add the leeks, garlic, and Scotch bonnets to the pan and sauté for 2 minutes, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes.
Add the beef broth and coconut milk to the Dutch oven and increase the heat to medium-high. Bring the broth to a boil and cook for 5 minutes. Next, reduce the heat to low and place the lid over the Dutch oven. Continue to cook the oxtails, stirring occasionally until the meat is fall off the bone tender, about 2½ to 3 hours.
In a large saucepan, heat the canola oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt, black pepper, and chili powder. Sauté the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves and thyme as well as the beans, and stock. Bring the liquid up to a boil and reduce to a simmer.
Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1½ hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery.
Remove the bay leaves and thyme sprigs. To serve, ladle into bowls with rice. Garnish with green onions.