Rinse and pat dry. Set aside. Add oil in cooking pot and heat to medium. Cover oxtails with salt and pepper, brown on all sides in your skillet or pot. Chop onions, add to oxtail, and cook until onions are soft. Add red cooking wine and 1 cup beef stock. Bring to boil over high heat, then reduce the heat to a simmer.. Preheat oven to 250°. Place oxtails in a medium bowl and season generously with salt. Sprinkle with curry powder and toss to coat completely. Heat oil in a medium Dutch oven or other heavy pot.
oxtail with rice and peas and steamed veggies....oxtail is not ACTUALLY tail of an ox(duh), its
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How to Cook Oxtails on the Stovetop. In a large skillet, heat the cooking oil on medium heat. Add the brown sugar, stirring quickly and thoroughly for about 1 minute or until the sugar melts and turns dark brown. Immediately add the seasoned oxtail and allow each side of the meat to brown for 3-4 minutes.. Once set, dust the oxtail with flour. In a heavy bottom pot or dutch oven over medium heat, add 2 tbsp vegetable oil and sear oxtails on all sides. Remove the oxtails from the pan and set aside. To the same pan add 4 heaping tablespoons of the Green Seasoning mixture. Saute, stirring continually for about 3 to 5 minutes.
