Coconut Braised Oxtails with Red Beans and Rice

Check out this comfort food classic! Learn how to make Coconut Braised Oxtails from Downright Delicious With Yo-Yo.

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Coconut Braised Oxtails
Yields5 Servings
Coconut Braised Oxtails
 1 tbsp canola oil
 3 lbs oxtails
 2 tsp salt
 1 tsp fresh ground black pepper
 1 cup small diced onion
 ½ cup small diced bell pepper
 ¼ cup small diced celery
 1 tbsp minced garlic
 1 Scotch Bonnet pepper, minced
 2 tbsp tomato paste
 2 ½ tbsp all-purpose flour
 1 ½ cups beef broth
 13.50 oz can of unsweetened coconut milk
Red Beans and Rice
 2 tbsp canola oil
 ½ lb salt pork or bacon
 1 cup chopped onions
 ½ cup chopped celery
 ½ cup chopped bell peppers
 3 tbsp chopped garlic
 1 tsp black pepper
 2 tsp chili powder
 2 bay leaves
 4 springs fresh thyme
 1 lb dried red beans, rinsed and sorted over, soaked overnight and drained
 8 cups chicken stock or water
 6 cups cooked white rice
 ½ cup chopped green onions
Coconut Braised Oxtails
1

Set a Dutch oven over medium heat and add the canola oil to it.

2

Season the oxtails with the salt and pepper. Add half of the oxtails to the Dutch oven and cook until well browned on both sides, about 4 to 5 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.

3

Once all the oxtails are browned, add the onions, carrots and celery to the pan. Sauté the vegetables until softened, about 4 to 5 minutes. Add the leeks, garlic, and Scotch bonnets to the pan and sauté for 2 minutes, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes.

4

Add the beef broth and coconut milk to the Dutch oven and increase the heat to medium-high. Bring the broth to a boil and cook for 5 minutes. Next, reduce the heat to low and place the lid over the Dutch oven. Continue to cook the oxtails, stirring occasionally until the meat is fall off the bone tender, about 2½ to 3 hours.

Red Beans and Rice
5

In a large saucepan, heat the canola oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt, black pepper, and chili powder. Sauté the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves and thyme as well as the beans, and stock. Bring the liquid up to a boil and reduce to a simmer.

6

Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1½ hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery.

7

Remove the bay leaves and thyme sprigs. To serve, ladle into bowls with rice. Garnish with green onions.

Ingredients

Coconut Braised Oxtails
 1 tbsp canola oil
 3 lbs oxtails
 2 tsp salt
 1 tsp fresh ground black pepper
 1 cup small diced onion
 ½ cup small diced bell pepper
 ¼ cup small diced celery
 1 tbsp minced garlic
 1 Scotch Bonnet pepper, minced
 2 tbsp tomato paste
 2 ½ tbsp all-purpose flour
 1 ½ cups beef broth
 13.50 oz can of unsweetened coconut milk
Red Beans and Rice
 2 tbsp canola oil
 ½ lb salt pork or bacon
 1 cup chopped onions
 ½ cup chopped celery
 ½ cup chopped bell peppers
 3 tbsp chopped garlic
 1 tsp black pepper
 2 tsp chili powder
 2 bay leaves
 4 springs fresh thyme
 1 lb dried red beans, rinsed and sorted over, soaked overnight and drained
 8 cups chicken stock or water
 6 cups cooked white rice
 ½ cup chopped green onions

Directions

Coconut Braised Oxtails
1

Set a Dutch oven over medium heat and add the canola oil to it.

2

Season the oxtails with the salt and pepper. Add half of the oxtails to the Dutch oven and cook until well browned on both sides, about 4 to 5 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.

3

Once all the oxtails are browned, add the onions, carrots and celery to the pan. Sauté the vegetables until softened, about 4 to 5 minutes. Add the leeks, garlic, and Scotch bonnets to the pan and sauté for 2 minutes, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes.

4

Add the beef broth and coconut milk to the Dutch oven and increase the heat to medium-high. Bring the broth to a boil and cook for 5 minutes. Next, reduce the heat to low and place the lid over the Dutch oven. Continue to cook the oxtails, stirring occasionally until the meat is fall off the bone tender, about 2½ to 3 hours.

Red Beans and Rice
5

In a large saucepan, heat the canola oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt, black pepper, and chili powder. Sauté the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves and thyme as well as the beans, and stock. Bring the liquid up to a boil and reduce to a simmer.

6

Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1½ hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery.

7

Remove the bay leaves and thyme sprigs. To serve, ladle into bowls with rice. Garnish with green onions.

Notes

Coconut Braised Oxtails with Red Beans and Rice