Jamaican-Asian Braised Oxtails

Added on June 8th, 2012 by our friend from http://tgipaleo.com

Cooking Steps

Place the oxtails in a medium to large Dutch oven or deep oven-safe dish (like one of the bigger Corningware bowls with a lid).*

Whisk together the coconut milk, tomato sauce, veggies, and seasonings. Pour over the oxtails and stir to combine.

Bake in the oven, covered, for 4-6 hours at 200 degrees (longer is better–it will continue to tenderize the meat and flavor the sauce). Occasionally during the cooking process, stir to redistribute the sauce.

*This would also be lovely in a slow cooker. Just toss everything in and set on low for at least 6 hours.

Serves 2
4-6 hours
This is a Recipe

Ingredients

  • 2 lbs Beef Oxtails
  • 1 can Full Fat Coconut Milk
  • 1 c Tomato Puree or Canned Tomato Sauce
  • 1 Onion, chopped
  • 1 Bell Pepper, Chopped
  • 2 t Cumin
  • 2 t Chili Powder
  • 2 T Coconut Aminos
  • Salt and Pepper to taste
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4 Responses to “Jamaican-Asian Braised Oxtails”

  1. [...] [...]

    Primal Journal (sbhikes) - Page 35 | Mark's Daily Apple Health and Fitness Forum page 35, on July 1st, 2012

  2. I made this. I used a whole can of crushed tomatoes so I got more sauce than I wanted. After I cooked it in the crock pot all day, I removed the sauce to a pan and cooked it down with a little red wine added. It came out great. I had never had oxtails before. They are delicious.

    Diane, on July 3rd, 2012

  3. Very tasty!
    I prepared it in a crockpot, 7 hours. Another two hours or so would have made it even more tender.
    I used the leftover sauce on spaghetti squash and it came out excellent.
    Thanks for this recipe.

    someone, on August 12th, 2012

  4. Cooked it in crockpot for 8 hours. Loved it

    Desa, on October 14th, 2012

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