Recipe

12 Oxtails

1 cup green seasoning paste

4 tablespoons Oxtail seasoning salt ( I used Keith Lorren’s which I found on Amazon)

1/4 cup Soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons cooking oil

1 12 oz. can of coconut milk

5 cup of water

1/2 cup of ketchup

1/2 yellow or red bell pepper sliced.

2 stalks of scallions, chopped small

2 pimento peppers, chopped small

For the Dumplings

2 cups of flour

1 teaspoon brown sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions

Trim any excess fat off the Oxtails. Some of them comes with huge layers of fat around it. Trim as much as you can as that will release oils while it is cooking.

Wash and drain the Oxtails. Place it in a large mixing bowl with a cover.

To the bowl with the oxtails, add the oxtail seasoning salt, 1/2 cup of green seasoning, soy sauce, Worcestershire sauce salt and black pepper. Mix thoroughly so that every piece of the oxtails are fully coated with the marinade.

Cover and place in the refrigerator to marinate overnight or for 25 hours.

When you  are ready to cook the Oxtails remove it from the fridge 30 minutes prior.

In a wide, heavy bottomed cast iron skillet of pot, add two tablespoons of cooking oil.

Let the oil get really hot. Add in the Oxtails and the marinade it was marinating in. Mix and cover with a tight lid. Turn the heat to Medium.

The oxtails will release its own juices or water to cook in. About 10 minutes.

Remove the lid and stir. You will see the oxtails have released its own water. Add in the coconut milk, 4 cups of water or just enough to cover the oxtails, 1/2 of the remaining green seasoning and the ketchup. Mix.

Replace the lid on and let it cook for about 2 hours or until the oxtails are tender.

Check periodically to make sure the oxtails are not sticking to the bottom of the pot. If need be add more water.

Make the Dumplings while the Oxtails are cooking.

Add the flour, salt, black pepper and sugar to a bowl. Mix with your fingers. Start adding in warm water to the flour mixture. Add the water slowly, while mixing with your hands. The dough should be firm and not wet.

Roll out the dough into a circle. Not too thin. It should be about 1/4 of an inch thick when rolled out.

Using a knife of pizza cutter, cut it horizontally and vertically into 2 inch pieces.

Once the oxtails are tender, add in the rest of the green seasoning paste, the chopped green onions, the sweet pepper, pimentos and the dumplings. Mix to combine and allow to cook for another 8 minutes.

This is only to allow the dumplings to cook.

Once it is done, turn off the heat and garnish with cilantro. Serve with rice or Mashed potatoes!

Original recipe modified from Keith Lorren.

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