Braised Oxtail



-      Season the oxtail with salt and pepper on all sides

-      Place 4 tablespoons of olive oil in a cast iron skillet

-      Sear the oxtail on all sides for about 15 minutes total

-      Place 2 tablespoons of olive oil in a medium cast iron pot

-      Add onions, green peppers, celery and scotch bonnet pepper to pot

-      Cook for about 10 minutes

-      Add seared oxtails and bay leaves to the pot and pour over chicken stock

-      Cover the pot with a lid and cook under low heat for about 4 hours, or until meat is fork tender

-      Place 2 tablespoons of butter in a cast iron skillet under medium heat

-      Add the sliced okra and cook for about 2 to 3 minutes

-      Season with salt and pepper

-      Place okra on top of oxtail and serve with brown rice 

  • 6 tablespoons olive oil
  • 3 pounds oxtail
  • 2 celery ribs, diced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 scotch bonnet pepper, seeded and chopped
  • 4 cups chicken stock
  • 6 bay leaves
  • 1 cup sliced okra
  • 2 tablespoons butter
  • Salt and pepper to taste


This us one of my favorite foods to eat chef Jeff u are a TRUE blessing...

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