A message from Chef Christeen Griffiths
-Chef Christeen Griffiths
From Chef Christeen Griffiths
Total time: 2 to 3 hours
Prep time: 45 mins
Yields 4 servings
- 6 pounds of oxtail
- 4 tsp garlic powder
- 3 tsp black pepper
- 2 bay leaves
- 4 cups of flour
- 1 cup of beef base
- 1 15-oz can of diced tomatoes
- 3 Tbsp of tomato paste
- 2 medium onions, diced
- 1 red, green, or yellow pepper, diced
- 1 whole scotch bonnet pepper
- 3 Tbsp of kitchen bouquet for browning
Step 1 Trim off the excess fat from your oxtails.
Step 2 Wash your oxtails with vinegar and water then season the oxtail with pepper and garlic powder. There is no need to add salt because the beef base is salty.
Coat the oxtails with season flour. Set to the side.
Place a frying pan on the stove with a half of cup of oil. Brown oxtails on all sides then place to the side.
Step 3 Place a sauce pan on the stove. Add 5 cups of water, 1 cup of beef base, tomato paste, diced tomatoes, bay leaves, diced onions, and peppers to the pot. Then add your oxtails.
Add your kitchen bouquet to the pot, then bring your oxtail to a boil on high. When the oxtails start to boil, reduce the heat to medium-high and simmer with a lid on, until the oxtail are tender. This will take 2 to 3 hours to cook.
A message to our community
As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.
Stay healthy and be well,