Stew Ox Tail I

I've been meaning to post about oxtail for some time now but every time I go to the supermarket to shop I always forget to pick up a pack. But this time I didn't, and I made a favourite dish among us Trinidadians. Of course I'm talking about stewed ox tail. This meal is simple and filling. As you would notice, by now, most of our dishes are simple and always include rice with whatever stew or curry was made. Stewing is the same for most meats but when stewing ox tail there is another method I've been exposed to. This method of stewing doesn't use sugar, although you could stew the normal way also. It involves using the pressure cooker to soften the meat and then adding the other ingredients to pressure cook afterwards.

I like how the potatoes and other ingredients cook together with the oxtail to form a homogenous mixture of infused flavours. Just imagine that the potatoes have the right amount of seasoning and you taste a hint of the natural flavour of the oxtail in the potatoes. I'm tasting it already! The key here to perfecting this stew is to try not to over cook the meat but then, oxtail is a tough meat so it may take some time to learn the correct amount of time to pressure cook the ox tail before mastering this dish. When I made this dish, it didn't last long; my wife liked it so much that she had seconds. So I hope you make yours the same so that you have people asking for seconds. Enjoy stew oxtail!

Rice and stew oxtail with green salad and a slice of avocado

RICE AND STEW OX TAIL

1 lb ox tail
2 medium sized potatoes
1 carrot
1 small onion, chopped
2 cloves garlic, chopped
1 sprig thyme
1 chive, chopped
2 tbsp oil
salt to taste
water

In the pressure cooker, saute onions garlic and seasonings.

Then add the ox tail.

Add a little water to almost cover the meat and
pressure cook for about 10 to 15 minutes.

Afterwards add the potatoes and carrots and

pressure cook for about 7 to 10 minutes.
You may need to add a little water again.

Add salt and seasonings to taste and serve with rice.

Rice and Stew Oxtail ready to be served

As I said before this dish did not last long when I was finished cooking. The pressure cooker really cooked the ox tail well, because even the bones got soft. In my next post look out for Pizza, trinistyle. Before I go I want to thank all my visitors for passing by, especially to those who leave comments. I always look forward to reading your comments. See you until then, Bye!

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