Every so often, a dish comes along that can completely change the way we think about cooking. Kelli Ferrell Oxtail Recipe is one of those dishes. This unique and flavorful recipe is a favorite among home cooks and professional chefs alike. This dish has its roots in the African American community, where oxtail was a staple of the diet.
In recent years, it has become increasingly popular due to its savory flavor and versatility. In this article, we’ll take a look at what makes this recipe so special, as well as the ingredients and step-by-step instructions you’ll need to make it.
What is Kelli Ferrell Oxtail ?
Kelli Ferrell founded Georgia’s acclaimed Nana’s Chicken-N-Waffles eatery. One of its popular items is Kelli Ferrell Oxtail. It is a unique dish that combines the savory flavor of oxtail with the sweet and sour flavors of a traditional Caribbean marinade.
The oxtail is cooked slowly over low heat until it is tender and juicy. The marinade is made with garlic, ginger, scallions, and onion and sweetened with honey and pineapple juice. The result is a dish that is packed with flavor and perfect for any occasion.
Why You’ll Love this Kelli Ferrell Oxtail Recipe?
Kelli Ferrell Oxtail Recipe is a dish that is sure to please everyone. The oxtail is cooked slowly over low heat, which helps to tenderize the meat and bring out its rich flavors. The marinade adds a sweet and sour flavor that compliments the savory flavor of the oxtail. Additionally, the recipe is simple to make and can be served as a main course or as a side dish.
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The Ingredients
Grass-fed oxtails: They are the star of the dish, providing rich, flavorful meat that becomes incredibly tender when cooked slowly. Oxtails add depth and a robust taste to the stew.
Vidalia onions: These onions are known for their sweetness and mild flavor, which helps to balance the richness of the oxtails. They also contribute aromatic elements to the dish.
Poblano peppers: These peppers offer a mild heat and a slightly earthy flavor profile. They add a subtle kick and depth to the overall taste without overwhelming the dish with spiciness.
Purple garlic: Garlic is a staple in many dishes, providing a pungent, savory flavor. Purple garlic, in particular, can be a bit milder than white varieties while still infusing the stew with its aromatic and savory notes.
Fire-roasted diced tomatoes: These tomatoes bring a smoky and slightly charred flavor to the stew due to the roasting process. They add a depth of richness and acidity that complements the other ingredients.
San Marzano tomato sauce: San Marzano tomatoes are prized for their sweet and less acidic flavor. The sauce derived from these tomatoes provides a smooth, velvety texture to the stew and enhances its overall richness.
Dried Mexican oregano: Mexican oregano has a robust flavor with citrusy and earthy undertones. It adds a distinct herbaceous note that complements the other flavors in the stew.
Himalayan pink salt: This salt is known for its trace minerals and subtle flavor. It helps to enhance and balance the overall taste of the dish.
Freshly ground Tellicherry black pepper: Tellicherry peppercorns are larger and more aromatic than other varieties, offering a bold and pungent flavor. Freshly ground black pepper adds depth and a hint of heat to the stew.
Bold-bodied Malbec red wine: The Malbec wine brings depth and complexity to the dish with its fruity and bold characteristics. It helps tenderize the meat and adds a layer of richness and depth to the overall flavor profile of the stew.
Step by Step Instructions
Step 1 – Prepare the Oxtails:
Begin by thoroughly rinsing the oxtails under cold water. Use paper towels to pat them dry. To enhance flavor, generously season the oxtails with salt and pepper, ensuring all sides are coated evenly.
Step 2 – Sear the Oxtails:
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of oil and allow it to heat. Carefully place the oxtails in batches into the pot, ensuring they’re not overcrowded. Sear the oxtails on all sides until a deep brown crust forms. Once seared, remove them from the pot and set aside.
Step 3 – Prepare the Aromatics:
Using the same pot, add a bit more oil if necessary. Introduce the chopped onions, poblano peppers, and minced garlic. Sauté this aromatic mixture until the onions turn translucent and the delightful fragrance emerges, typically around 5-7 minutes.
Step 4 – Combine Ingredients:
Return the seared oxtails back to the pot along with the aromatics. Pour in the fire-roasted diced tomatoes and San Marzano tomato sauce. Additionally, add the dried Mexican oregano. Stir all the ingredients well to ensure they’re thoroughly combined.
Step 5 – Simmer and Braise:
Introduce the Malbec red wine into the mixture, gently stirring to incorporate it. Let the combined ingredients reach a gentle boil. Once boiling, reduce the heat to low. Cover the pot and allow the oxtails to simmer and braise for 3 to 4 hours. This duration allows the meat to become tender, eventually falling off the bone. Remember to stir occasionally during this process.
Step 6 – Adjust Seasoning and Serve:
As the oxtails simmer, periodically taste the stew and adjust the seasoning as necessary. You can add more salt or pepper according to your preference. Once the oxtails reach the desired tenderness, remove the pot from the heat.
Step 7 – Enjoy:
To serve, garnish the oxtail stew with fresh herbs such as parsley or cilantro, if desired. This dish can be savored hot, either on its own or paired with a side of rice, mashed potatoes, or crusty bread. These sides wonderfully complement the flavorful sauce, perfect for soaking up every bit of deliciousness.
Notes
• For a spicier version of the dish, add a few dashes of hot sauce or chili powder to the marinade.
• If you like a sweeter dish, increase the amount of honey and pineapple juice in the marinade.
• If you prefer a more savory dish, increase the amount of soy sauce and orange juice in the marinade.
• If you want a thicker sauce, mix together 1 tablespoon of cornstarch and 2 tablespoons of cold water and add it to the marinade before baking.
• You can serve the oxtail with mashed potatoes, rice, or your favorite vegetables.
• The oxtail can be served warm or at room temperature.
Nutrition Information
Per Serving:
Calories: 376
Fat: 15.8g
Carbohydrates: 20.6g
Protein: 37.6g
How to Store Kelli Ferrell Oxtail Recipe?
Kelli Ferrell Oxtail Recipe can be stored in an airtight container in the refrigerator for up to three days. When reheating, make sure to heat it slowly over low heat to prevent it from drying out.
Variations
• For a smoky flavor, add a few dashes of smoked paprika to the marinade.
• For a spicy version, add a few dashes of cayenne pepper or chili powder to the marinade.
• For a sweeter flavor, add a tablespoon of brown sugar to the marinade.
• For a more savory flavor, add a tablespoon of Worcestershire sauce to the marinade.
• For a more intense flavor, add a tablespoon of Dijon mustard to the marinade.
• For a more tangy flavor, add a tablespoon of apple cider vinegar to the marinade.
• For a creamy version, add 1/4 cup of coconut milk to the marinade.
Equipment
- Oven
- Pot
Ingredients
- 2 lbs grass-fed oxtails
- 2 Vidalia onions chopped
- 2 poblano peppers chopped
- 6 cloves purple garlic minced
- 2 14.5 oz cans fire-roasted diced tomatoes
- 2 8 oz cans San Marzano tomato sauce
- 2 tsp dried Mexican oregano
- 1 tsp Himalayan pink salt
- 1/2 tsp freshly ground Tellicherry black pepper
- 1 cup bold-bodied Malbec red wine
Instructions
- Rinse the oxtails thoroughly under cold water and pat them dry with paper towels. Season the oxtails generously with salt and pepper on all sides.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of oil to the pot. Once the oil is hot, carefully add the oxtails in batches, making sure not to overcrowd the pot.
- Sear the oxtails on all sides until they develop a deep brown crust. Remove and set aside.
- In the same pot, add a bit more oil if needed. Add the chopped onions, poblano peppers, and minced garlic. Sauté until the onions are translucent and the mixture becomes fragrant, about 5-7 minutes.
- Return the seared oxtails back to the pot with the aromatics. Pour in the fire-roasted diced tomatoes and San Marzano tomato sauce. Add the dried Mexican oregano and stir well to combine.
- Pour in the Malbec red wine, stirring gently to incorporate. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the oxtails simmer and braise for 3 to 4 hours, or until the meat is tender and falls off the bone. Stir occasionally.
- Taste the oxtail stew and adjust the seasoning if needed, adding more salt or pepper according to your preference. Once the oxtails are tender, remove the pot from the heat.
- Serve the oxtails hot, either on their own or with a side of rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
- Garnish with fresh herbs like parsley or cilantro if desired, and savor the rich, savory flavors of the oxtail stew!
Notes
- For a spicier version of the dish, add a few dashes of hot sauce or chili powder to the marinade.
- If you like a sweeter dish, increase the amount of honey and pineapple juice in the marinade.
- If you prefer a more savory dish, increase the amount of soy sauce and orange juice in the marinade.
- If you want a thicker sauce, mix together 1 tablespoon of cornstarch and 2 tablespoons of cold water and add it to the marinade before baking.
- You can serve the oxtail with mashed potatoes, rice, or your favorite vegetables.
- The oxtail can be served warm or at room temperature.
Nutrition
Frequently Asked Questions
Q1. Is Kelli Ferrell Oxtail Recipe easy to make?
Yes, Kelli Ferrell Oxtail Recipe is relatively easy to make. All you need to do is mix the ingredients together in a large roasting pan, cover it with foil, and bake it in the oven.
Q2. How long does Kelli Ferrell Oxtail Recipe need to cook?
Kelli Ferrell Oxtail Recipe needs to cook for 2 1/2 hours in the oven. You should then uncover the pan and bake for an additional 30 minutes.
Q3. What should I serve with Kelli Ferrell Oxtail Recipe?
Kelli Ferrell Oxtail Recipe can be served with mashed potatoes, rice, or your favorite vegetables.
Q4. Can Kelli Ferrell Oxtail Recipe be stored in the refrigerator?
Yes, Kelli Ferrell Oxtail Recipe can be stored in an airtight container in the refrigerator for up to three days.
Q5. Can Kelli Ferrell Oxtail Recipe be frozen?
Yes, Kelli Ferrell Oxtail Recipe can be frozen for up to three months. However, it is best to reheat the oxtail slowly over low heat to prevent it from drying out.
Q6. Can I make Kelli Ferrell Oxtail Recipe in a slow cooker?
Yes, you can make Kelli Ferrell Oxtail Recipe in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
Q7. What can I substitute for oxtail in Kelli Ferrell Oxtail Recipe?
If you cannot find oxtail, you can use beef shank or beef chuck roast as a substitute.
Conclusion
Kelli Ferrell Oxtail Recipe is a unique dish that combines the savory flavor of oxtail with the sweet and sour flavors of a traditional Caribbean marinade. It is a dish that is sure to please everyone, and it is easy to make.
All you need to do is mix the ingredients together in a large roasting pan, cover it with foil, and bake it in the oven. Serve the oxtail with your favorite sides and enjoy!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more