Скачать или смотреть Tender Oxtail Recipe 🇭🇹 Haitian Style using Neguess Creole Haitian Epis - Easy!

Bonjour Everyone! In this video I will show you step by step how to prepare oxtail the Haitian way. It’s very tender and packed with flavor!

Neguess Creole Haitian Epis available at machehaiti.com and on Amazon!

Ingredients:

Oxtail
Tomato paste
Celery
Carrots
Butter beans
Red onions
Orange, Yellow and Red Sweet Peppers


Seasonings:

Neguess Creole Haitian Epis
Crushed cloves
Black Pepper
Cayenne Pepper
Paprika
Maggi Bouillon Cubes (optional) or Seasoned Salt
Olive Oil
Accent Seasoning (optional)
Salt, Vinegar, Sour Orange, Lemons & Limes


Directions

1. Prepare the oxtail by trimming 75% of the fat from each piece. To clean the meat, slice the lemons and limes and rub each piece of oxtail. Add vinegar, salt and sour orange and mix for a minute until everything is evenly coated. Pour boiling hot water over the oxtail and let it sit for at least one minute. Drain the water and then rinse two more times with cold water. Place the oxtail in a new bowl to prepare for seasoning.

2. In a new bowl, with the oxtail add 1-2 spoons of Neguess Creole Haitian Epis. Mix until evenly coated and let it sit for a few minutes.

3. In a cooking pot, set the temperature to medium high and add olive oil. Evenly place all the oxtail around the pot and then add enough water to cover the oxtail. Cover with a lid and let it steam and cook for 1-2 hours. The darker the color of the meat the more aged it is. Aged meat will take longest. While the meat is cooking occasionally check on it to monitor the water level. When most of the water is absorbed, add a few more cups to cover the oxtail again. Keep doing this routine until the oxtail meat starts to separate from the bone.

4) Set the temperature down to medium and add in a spoon of tomato paste. Stir into the oxtail and ensure it reduces into a sauce. Next add in the chopped carrots, celery, onions and peppers. Let those cook while stirring occasionally. After a few minutes it’s time to add some more seasonings.

5) Crush a couple cloves and add a little to the sauce. Next add Maggi bouillon cubes or a substitute for added salt. Add black pepper, butter, cilantro parsley and thyme. Add scotch bonnet peppers and let it all simmer. The last step is to add fresh or canned butter beans as they don’t need to cook for long. Give a good mix. Lower the temperature to low and let the sauce thicken.

6) Turn off the heat and let the oxtail and sauce sit and marinate a bit longer. The oxtail should now be tender to the touch.


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