I must admit that I adjusted the recipe quite a bit. Instead of bouillon, I used homemade broth. I made this a one pot wonder by sauteing the oxtails for about 8 minutes in a large stock pot. (mine seems to take the challenge well). Then I added carrots and celery (cause I love veggies) cooked them for a minute or two and then threw in 3 tsp garlic ( it mellows in cooking and I love the flavor). I left out the beans and cornstarch and extra water because with the added veggies, it didn't need thickening. I cooked the whole thing for 2.5 hrs and then served it over rice. My boyfriend, who had initially said "ew, tails" said this one is a keeper. I forgot how flavorful beef tails are. One would think 5 bucks a pound is a lot for them, but they are packed with flavor.
Very good! I only made a third of the recipe, used dried kidney beans that I had soaked, and added some carrots and a potato. Omitted the cornstarch and added some okra to attempt to thicken it. Made it in the slowcooker after browning the oxtail first. Turned out really delicious
My family and I loved this version of oxtails! The broth was so flavorful that I added some of it to my rice and beans which turned out great. The only changes I made was to add some whole allspice, dried thyme (couldn't find the bay leaves) and sliced carrots to the cooking liquid. I omitted the cornstarch and made rice and beans to serve with the meat since my hubby doesn't really like stews/soups. Since we usually eat oxtals jaimaican style this was a nice switch. Thanks!