Recipe: Oxtail
- 3 lbs oxtail, cleaned and trimmed
- 2 lime ((for cleaning the meat))
- 2 tbsp epis (Haitian seasoning)
- 1 1 onion, chopped
- 1 bell pepper, chopped
- 2 tbsp tomato paste
- 2 tablespoons oil (for browning)
- 1 scotch bonnet peppers (optional for heat)
- 1 tbsp thyme
- 1 tbsp parsley, chopped
- 1/2 tbsp black pepper
- 3 cups water
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Clean the Oxtail: Rub the oxtail pieces with lime and rinse well with water. Pat dry.
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Marinate the Oxtail: In a large bowl, season the oxtail with epis, minced garlic, thyme, parsley, black pepper, and paprika. Mix well and let it marinate for at least 2 hours or overnight for best results.
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Brown the Oxtail: Heat oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides. Remove the browned oxtail and set aside.
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Sauté the Vegetables: In the same pot, add onions, bell peppers, and tomato paste. Cook for a few minutes until the vegetables soften.
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Cook the Oxtail: Return the oxtail to the pot and add enough water or beef stock to cover the meat. Add Scotch bonnet pepper for heat (optional). Bring to a boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours or until the oxtail is tender.
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Final Touches: Adjust seasoning with salt if needed. Once the oxtail is tender, remove from heat and let it rest for a few minutes
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Serve: Serve your Haitian-style oxtail with rice, plantains, or any side dish of your choice.
Enjoy the bold flavors of this classic Haitian dish!
