CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Learn how to make fall-off-the bone oxtails, braised in a rich herb infused red wine sauce with step by step instructions.
4HRS
$7.27
Ingredients
Servings
4
3 lb
Oxtails, cut, trimmed
2 Tbsp
2 tsp
Salt, divided
1 tsp
Ground Black Pepper, divided
2 Tbsp
Vegetable Oil
1 bunch
Scallion, chopped
2 scallions per 4 servings
2 cloves
Garlic, minced
1
Pimiento Pepper, minced
1 stalk
Celery, minced
1 tsp
1 Tbsp
Tomato Paste
1 cup
Red Wine
1
4 sprigs
1
Cayenne Chili Pepper
1 Tbsp
Worcestershire Sauce
1
2 cups
Beef Stock
Nutrition Per Serving
Calories
179
Fat
71.6 g
Protein
66.9 g
Carbs
14.8 g