Over the last year or so I have been experimenting a lot with Oxtails and by far the best dish I have made with them is an Oxtail Osso Buco. This dish is typically made with Veal shanks, but the Oxtail makes for an excellent substitute. Here is a link to just one of the recipes, but my suggestion would be to look at a few different recipes and pick the one that looks best to you.

Oxtail Osso Buco

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Posted by Chipand2Putts

trembling hills

Member since Apr 2012

1758 posts

Posted on 10/5/22 at 8:35 pm to glorymanutdtiger

So glad MD has rejoined the board

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Posted by BigDropper

Member since Jul 2009

8419 posts

Posted on 10/5/22 at 9:13 pm to MarsellusWallace

Guyanese Pepperpot

I dated a Guyanese girl whose auntie would make this for special occasion parties. I like Jamaican Oxtails & Caribbean oxtail stew, but I love Pepperpot.

Traditionally, it includes other meats but, you could make it with just oxtail.

One challenge you might have is finding cassareep, a syrup derived from cassava. It's bittersweet and essential to the flavor of the dish.

I might try my hand at making it when the weather cools a bit.

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Posted by SpotCheckBilly

Member since May 2020

8280 posts

Posted on 10/6/22 at 1:38 pm to MeridianDog

quote:
Ox Tail Stew

Need:

Ox Tails
AP Flour – ¼ to ½ cup
Black pepper - 2 Tablespoons
Oil – 2 Tablespons
Carrots – three large (peeled and cut into 1 inch pieces) and two small – peeled and left whole
Celery – 2 stalks – one halved and one diced
Potatoes – 6 or seven new red potatoes Peeled if you dislike potato skins and cut into 1 inch pieces
Beef broth – two cans
Onions – two medium sliced and ½ medium large dice
Red wine – half of a bottle of good red
Bay leaf – three whole
Rosemary – two six inch fresh pieces – leaves removed from stem
Garlic – four cloves, minced
Salt – if needed add toward end of cooking - after tasting for seasoning