Oxtails, a cut of beef that was historically considered inexpensive, are now experiencing a resurgence in popularity. Chef Osei “Picky” Blackett, the owner of Arapita in Brooklyn, is at the forefront of this trend with his delicious Trinidadian Oxtail Stew. Blackett’s love for oxtail is evident in the rich and intensely savory flavors of his stew, which he attributes to the fattiness and excess of the meat.
Blackett’s cooking technique involves browning the oxtails to perfection and slow braising them to tenderize the meat. Despite the complexity of flavors, this recipe is surprisingly easy to execute. What’s more, it offers versatility in serving options. The oxtails can be presented as a stew, served directly on the bones. Alternatively, the meat can be pulled from the bones and used in Oxtail Noodles, with the braising liquid creating a velvety sauce. For a handheld option, the pulled meat can be combined with cheese and enclosed in dough rounds to make golden-fried Oxtail Cheesesteak Empanadas.
For those unfamiliar with oxtails, they are cut from the tail of a cow, with the bone crosscut into one- to two-inch-thick sections. The meat is surrounded by fat and marrow in a wagon wheel-like arrangement, making it a tougher cut that requires slow cooking to become succulent and savory.
Trinidad pimiento peppers, a key ingredient in the stew, are light green to bright red peppers with minimal heat, commonly found in the Caribbean. They add flavor without spiciness, making them an ideal addition to the dish. If unavailable, mini red bell peppers can be used as a substitute.
To enhance the stew’s flavors, a touch of sugar is added to caramelize and brown the oxtails before braising. This technique is commonly used in Caribbean and African cuisines, imparting deep flavor to dishes like braised or stewed oxtails.
Before cooking, it is recommended to trim any excess fat from the oxtails and skim off rendered fat as the stew cooks. Since the braising liquid in this recipe is thicker, skimming periodically is advised to prevent the fat from emulsifying back into the stew.
For a perfect pairing, serve the Trinidadian Oxtail Stew with a fruity and peppery red wine, such as Gramercy Cellars’ The Bowery Lower East.
Lastly, the stew can be made ahead of time by allowing it to cool completely at room temperature before storing it in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months, allowing for easy meal prep and enjoyment at a later date.
