Oxtail Fettuccini



-     Melt olive oil-butter blend in a cast iron skillet

-      Add red onions, and let sweat

-      Add garlic, green bell pepper, banana pepper and poblano pepper to skillet

-      Add oxtail jus to skillet

-      Add coconut milk

-      Once liquids are combined, add okra

-      Toss pasta into sauce

-      Add oxtail meat to skillet, and toss ingredients together

-      Serve topped with cherry tomatoes and Parmesan cheese

  • 1 pound fettuccini pasta, cooked
  • 2 cups slow-cooked oxtail meat, taken off the bone
  • 1½ cup oxtail jus
  • ½ cup coconut milk
  • ½ cup cherry tomatoes
  • ¼ cup olive oil-butter blend
  • ¼ cup chopped okra
  • ½ green bell pepper, chopped
  • 1 poblano pepper, charred and chopped
  • 1 banana pepper, chopped
  • ½ red onion, sliced
  • 2 tablespoons garlic, minced
  • 2 tablespoon shaved Parmesan cheese


I just purchased some oxtails and was wondering how I could do something different with them and seen this awesome recipe while watching the show. I am most definitely going to try it to day because C Chef Jeff made it look so good.

Going to surprise wife Kass tonight when she gets home from work. I hope it as good as it looks.

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