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One-Pot Beech Street Braised Oxtails Recipe

Beech Street Braised Oxtails With Carolina Gold Rice

Cornelius Lathan
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Course dinner
Cuisine Caribbean
Servings 4 Servings

Ingredients
  

For the oxtails:

  • 3-3.5 lbs. oxtails
  • Salt and black pepper to taste
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 Tbsp. avocado oil
  • 1 Tbsp. unsalted sweet cream butter
  • 1 medium onion diced
  • ½ green bell pepper diced
  • 4 cloves garlic minced
  • 2 Tbsp. tomato paste
  • 2½ cups beef stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ½ tsp. cayenne optional

For the rice:

  • 1½ cups Carolina Gold rice or long grain, rinsed
  • 2 Tbsp. butter
  • ½ tsp. salt

Instructions
 

  • Pat oxtails dry and season generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
  • Heat avocado oil in a heavy pot over medium-high heat. Sear oxtails on all sides until deeply browned. Remove and set aside.
  • In the same pot, add butter. Sauté onion and bell pepper until softened, about 3-4 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1-2 minutes until slightly darkened. Pour in beef stock, scraping up any browned bits. Add thyme, bay leaf, and cayenne.
  • Return oxtails to the pot. Bring to a simmer, cover, and cook on low for 2.5-3 hours, until tender. Remove oxtails and set aside.
  • To prepare the rice, bring the braising liquid back to a gentle boil. Stir in rinsed Carolina Gold rice, butter, and salt. Mix well, then nestle oxtails back into the pot. Cover and cook on low for 15-18 minutes, until rice is tender and liquid is absorbed.
  • Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently and spoon over the oxtails. Serve hot.
Keyword carolina gold rice, one pot dinner, ox tails