Michael Falligan Jr.

Caribbean Style Oxtails

Michael Falligan Jr.
Caribbean Style Oxtails

Soul and Caribbean foods are my core and a constant dish that I Love is Oxtails. The rich, meaty elements of the meat make the price and the cooking time worth it. Disclaimer: Oxtails are a little pricey. 

I know everyone has their way of making them but there isn’t a “correct way”. I have a concept I call “intuition food”, Oxtail is one of them. When it comes to the seasoning ratios please use mine as a suggestion but I guarantee you may need to add more to appeal to your taste.

2-3 pounds of Oxtail
A bunch of fresh thyme
½ medium onion
2 tablespoons of Caribbean or Jerk seasoning
2 teaspoons of Salt
1 tablespoon of black pepper
1 tablespoon of garlic powder
5 cloves of garlic (minced)
1 teaspoon of dried thyme
2 teaspoons of Curry powder
1 tablespoon of browning liquid (use less or more depending on your desired color)
2 tablespoons of apple cider vinegar (split)
1 tablespoon of Olive oil or avocado oil

Rinse Oxtail and trim the excess fat (to be transparent I keep it all on because it enhanced the flavor but I understand if you wanna cut back). Soak Oxtail in water and 1 tablespoon of ACV for 15 mins. This process helps to tenderize the meat. 

Pour out water and dry meat. Add all ingredients and mix very well. Your Oxtails should be heavily coated, pretty much over seasoned. Remember they are cooking for 3-5 hours and will require water.

In a Dutch oven heat oil and add garlic and onion. Sweat the veggies until translucent then add Oxtail. Brown each side to seal in flavor. 

Once all meat has been browned add in water, boiling cube and ACV. Bring to a boil and turn to low for 3-5 hours periodically checking. 

Your Oxtails should be tender in 3.5 hours but it truly depends on the cut of your meat. Use your judgment to get your desired tenderness. Serve with rice and a veggie. Some festival if you feel like it!