The Art of Low and Slow: A Caribbean-Style Oxtail Recipe

When it comes to slow-cooking oxtails, there's only one way to do it right: low and slow. And, for the Pit Master, that means tenderizing those tough cuts of meat until they're fall-off-the-bone delicious. In this recipe, we'll take you through the process of creating a mouth-watering Caribbean-style oxtail dish that's sure to become a staple in your kitchen.

First things first, let's start with the preparation. You see, the key to tenderizing oxtails is to marinate them in a mixture of spices and herbs before cooking. Joseph Q is adding some wherar sauce (we're assuming that's a typo, and it should be "wharar" sauce) to the mix, which gives the dish its signature flavor. Next, he's sprinkling a little bit of salt into the marinade, which helps to break down the connective tissue in the meat and makes it more tender. This is essentially the marinating process, where the spices and herbs soak into the meat, infusing it with flavor.

Now, let's talk about the spice blend. We've got a Caribbean-style mix that includes garlic, onion powder, black pepper, Scotch bonnet pepper flakes, paprika, pimento berries, and thyme. Yes, you read that right – pimento berries! These small, sweet peppers add a depth of flavor to the dish that's just incredible. And, of course, we've got the garlic and onion powder to give it that classic savory flavor. This spice blend is what sets our oxtail recipe apart from others and gives it that authentic Caribbean taste.

Now, let's get to the cooking process. We're using a combination of charcoal and Cherrywood smoke to add depth and complexity to the dish. The oxtails are seared in the cast iron pot over an open flame until they're nicely browned on all sides. This is where the magic happens – the high heat caramelizes the surface, creating a crispy crust that gives way to tender, fall-off-the-bone meat.

Once the oxtails are seared, we add in some water and let them simmer low and slow for several hours. This is where patience comes in – you have to let those oxtails cook until they're so tender that they just melt in your mouth. We're talking 3-4 hours here, depending on the size of your oxtail and how slow you like it cooked.

Now, as we wait for the oxtails to cook, let's talk about some of the other ingredients we'll be adding to the pot. We've got chopped scallions (or green onions), sliced bell peppers, garlic, ginger, beef concentrate, ketchup, and pre-cooked butter beans or white limas. Yes, you read that right – butter beans! These creamy, comforting legumes are a perfect match for oxtails and add a rich, velvety texture to the dish.

And, finally, we add in our final touches: some freshly sliced ginger and a sprinkle of thyme. This is where the magic happens – the combination of all these flavors comes together to create something truly special.

After about 3 hours (or a little bit more), we check on the oxtails and take a look at what we've got. Moist, tender, fall-off-the-bone meat that's just begging to be devoured. And that's exactly what happens when you serve it up with some crusty bread or over rice.

So, if you're looking for a recipe that'll become your new favorite dish, look no further than our Caribbean-style oxtail recipe. With its slow-cooked goodness and authentic Caribbean flavors, this is one meal that's sure to leave you wanting more.

**Recipe Ingredients:**

* 2 lbs oxtails

* 1/4 cup wharar sauce (or wherar sauce)

* 2 tbsp salt

* 1 tsp garlic powder

* 1 tsp onion powder

* 1 tsp black pepper

* 1/2 tsp Scotch bonnet pepper flakes

* 1/2 tsp paprika

* 1/4 cup pimento berries

* 2 sprigs of thyme

* 2 tbsp olive oil

* 1 large onion, chopped

* 3 cloves garlic, minced

* 2 cups beef broth

* 1 cup water

* 1 tbsp beef concentrate

* 2 tbsp ketchup

* 1 cup pre-cooked butter beans or white limas

* Fresh ginger, sliced

* Thyme, chopped

**Cooking Instructions:**

1. Preheat your charcoal and Cherrywood smoke.

2. In a large bowl, whisk together the marinade ingredients (wharar sauce, salt, garlic powder, onion powder, black pepper, Scotch bonnet pepper flakes, paprika, pimento berries, and thyme).

3. Add the oxtails to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

4. Remove the oxtails from the marinade and sear them in a cast iron pot over an open flame until they're nicely browned on all sides.

5. Add the chopped onion, garlic, beef broth, water, beef concentrate, ketchup, and pre-cooked butter beans to the pot.

6. Bring the mixture to a boil, then reduce the heat to low and simmer for 3-4 hours or until the oxtails are tender.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with fresh ginger and thyme.

**Tips and Variations:**

* For an added kick, you can add some diced jalapenos or serrano peppers to the pot for an extra spicy kick.

* If you don't have Cherrywood smoke, you can substitute it with other types of wood, such as apple or mesquite.

* You can also serve this dish over rice or with some crusty bread for a hearty meal.

* Experiment with different spices and herbs to give your oxtail recipe its own unique flavor.

"WEBVTTKind: captionsLanguage: engoing to smoke me a Fatt brisket I got my barue barbecue pit boys.com today we're cooking up some Caribbean style oxtails at the pit and it's real easy to do and subscribe if you can all right that's what I said oxtails and this is an oxtail if you've never seen it before and what is an oxtail well it's a beef cattle tail and we'll get back into that in a bit now for this recipe you're going to need some wish to sear sauce some soy sauce some paprika Scotch bonnet pepper flakes some garlic powder onion powder in there pimento berries salt pepper garlic cloves you're also going to need some thyme scallions you're going to need some ginger I told you be good grab some Tomatoes some bell pepper got a red onion here we got some butter beans and you're going to need some water all right let's put this this together now back to the ox tails or the cowtails whatever you want to call them what you want to do here is uh trim off the excess fat and there's a lot of it uh you kind of make them round right when you do this and they will look round right once you trim it off you don't want the fat here uh it's pretty much unedible and the only way to cook these oxtails is low and slow it'll take a few hours to there's a lot of connective tissue in there that you got to break down and only low and slow will make them tender all right so now Barbecue Pit Boys pitmas Joseph Q is adding some wherar sauce in goes the soy sauce oh yeah this is going to be good Martha you got to check this one out stop by if you can sprinkle a little bit of salt in there and this is kind of like the marinating process right we're going to get the spices in first now in goes some fresh ground black peppercorn here we've got the garlic and onion powder in there o here's the Heat this is Caribbean style so in goes some Scotch bonnet pepper flakes yeah here we've got the paprika using a smoked paprika use a good paprika right here we've got the pimento berries again that's that Caribbean style and here couple of sprigs of thy they pack a lot of flavor get that in there oh this is going to be good now if you've never had oxtails before you're missing something out of your life there's not a ton of meat on there but what you get is worth every second of doing the preparation trust me fact make as many as you can take a look at that now let's chop up the uh scallions or the green onions told you this would be easy oh man we slice up the bell pepper now you could be doing this on Saturday morning right get it done and prepped before you cut the lawn because this is going to take several hours to do so uh chop up some onions yeah you got the tomatoes oh man hopefully you're getting hungry if you're not you're on the wrong damn chin hopefully not one of those vtic I'll take some fresh slices of Ginger very important ingredient in this now of course this is not your mama's oxtail no way this is stepped up this is the way she should have been making it all these years but don't tell her that we'll just get her all upset all right we'll chop up some garlic oh smells good all right now we've got the uh Kettle all fired up here and because we want to add a little extra smoke to this cook we're throwing on some chunks of Cherrywood yeah Caribbean Cherrywood oxtails on the menu at the P all right we got some smoke and now we're going to take these oxtails and we're going to sear them good all over now this is something you can't do in the kitchen right this is what makes them 100% better we'll just sear them on these on the charcoal and on the Cherrywood keep flipping it you're after that texture right oh man you just take your time keep turning flipping when you got them the way you want them pull them off to the side now I don't have to be telling you how to do this you got to figure it out right all right now let's get the cast iron pot ready perfect oh yeah nice and hot and let's throw in those oxtails this is definitely a meal for a few people here that some cold sases you know what I'm saying we're going to put in some water because it's a slow simmer for a few hours it's going to get this right this is good living right this is what it's about all right now we've simmered him for about an hour hour and a half we're going to put in the veggies let them start to cook again low and slow oh man take a look at that it's coming together now we're going going to add some beef concentrate in that you've seen that before right like beef Bull and then goes some ketchup you need a little bit of that uh tomato in there and to do it is nothing better than ketchup right so use your favorite ketchup and if you don't like ketchup well just just ready move on all right get that sprig of time in there there's a ton of flavor again take your time low and slow you want to cook them to their tender now they're pretty much tender the way we want them they're going to be fall off the bone this is when you add your precooked butter beans or white Limas oh man are you kidding me oh Lord have mercy you cannot believe that smell so in the miracle of time about 3 hours maybe a little bit more have gone by and take a look at this moist tender fall off the bone full of that Caribbean Flavor oh ran vibration yeah positive right uh this is the part where the Pit Master is going to eat in front of you and he's not going to apologize so head on over to our website to download the exact ingredients and recipe start a chapter if you got the time we proud to have you we have 18,000 now in over 100 countries good so the next time you're looking for a recipe for your pit check out bbqpitboys.comgoing to smoke me a Fatt brisket I got my barue barbecue pit boys.com today we're cooking up some Caribbean style oxtails at the pit and it's real easy to do and subscribe if you can all right that's what I said oxtails and this is an oxtail if you've never seen it before and what is an oxtail well it's a beef cattle tail and we'll get back into that in a bit now for this recipe you're going to need some wish to sear sauce some soy sauce some paprika Scotch bonnet pepper flakes some garlic powder onion powder in there pimento berries salt pepper garlic cloves you're also going to need some thyme scallions you're going to need some ginger I told you be good grab some Tomatoes some bell pepper got a red onion here we got some butter beans and you're going to need some water all right let's put this this together now back to the ox tails or the cowtails whatever you want to call them what you want to do here is uh trim off the excess fat and there's a lot of it uh you kind of make them round right when you do this and they will look round right once you trim it off you don't want the fat here uh it's pretty much unedible and the only way to cook these oxtails is low and slow it'll take a few hours to there's a lot of connective tissue in there that you got to break down and only low and slow will make them tender all right so now Barbecue Pit Boys pitmas Joseph Q is adding some wherar sauce in goes the soy sauce oh yeah this is going to be good Martha you got to check this one out stop by if you can sprinkle a little bit of salt in there and this is kind of like the marinating process right we're going to get the spices in first now in goes some fresh ground black peppercorn here we've got the garlic and onion powder in there o here's the Heat this is Caribbean style so in goes some Scotch bonnet pepper flakes yeah here we've got the paprika using a smoked paprika use a good paprika right here we've got the pimento berries again that's that Caribbean style and here couple of sprigs of thy they pack a lot of flavor get that in there oh this is going to be good now if you've never had oxtails before you're missing something out of your life there's not a ton of meat on there but what you get is worth every second of doing the preparation trust me fact make as many as you can take a look at that now let's chop up the uh scallions or the green onions told you this would be easy oh man we slice up the bell pepper now you could be doing this on Saturday morning right get it done and prepped before you cut the lawn because this is going to take several hours to do so uh chop up some onions yeah you got the tomatoes oh man hopefully you're getting hungry if you're not you're on the wrong damn chin hopefully not one of those vtic I'll take some fresh slices of Ginger very important ingredient in this now of course this is not your mama's oxtail no way this is stepped up this is the way she should have been making it all these years but don't tell her that we'll just get her all upset all right we'll chop up some garlic oh smells good all right now we've got the uh Kettle all fired up here and because we want to add a little extra smoke to this cook we're throwing on some chunks of Cherrywood yeah Caribbean Cherrywood oxtails on the menu at the P all right we got some smoke and now we're going to take these oxtails and we're going to sear them good all over now this is something you can't do in the kitchen right this is what makes them 100% better we'll just sear them on these on the charcoal and on the Cherrywood keep flipping it you're after that texture right oh man you just take your time keep turning flipping when you got them the way you want them pull them off to the side now I don't have to be telling you how to do this you got to figure it out right all right now let's get the cast iron pot ready perfect oh yeah nice and hot and let's throw in those oxtails this is definitely a meal for a few people here that some cold sases you know what I'm saying we're going to put in some water because it's a slow simmer for a few hours it's going to get this right this is good living right this is what it's about all right now we've simmered him for about an hour hour and a half we're going to put in the veggies let them start to cook again low and slow oh man take a look at that it's coming together now we're going going to add some beef concentrate in that you've seen that before right like beef Bull and then goes some ketchup you need a little bit of that uh tomato in there and to do it is nothing better than ketchup right so use your favorite ketchup and if you don't like ketchup well just just ready move on all right get that sprig of time in there there's a ton of flavor again take your time low and slow you want to cook them to their tender now they're pretty much tender the way we want them they're going to be fall off the bone this is when you add your precooked butter beans or white Limas oh man are you kidding me oh Lord have mercy you cannot believe that smell so in the miracle of time about 3 hours maybe a little bit more have gone by and take a look at this moist tender fall off the bone full of that Caribbean Flavor oh ran vibration yeah positive right uh this is the part where the Pit Master is going to eat in front of you and he's not going to apologize so head on over to our website to download the exact ingredients and recipe start a chapter if you got the time we proud to have you we have 18,000 now in over 100 countries good so the next time you're looking for a recipe for your pit check out bbqpitboys.com\n"