Gifted by Marukan Vinegar
A new collaboration means a new recipe. Marukan Vinegar is “rice vinegar that plays an important role by adding bright, tangy notes, adding flavor to any dish, enhancing flavors of other ingredients as well as balancing sweet, salty, fatty and acidic components of a recipe”.
Oxtails is a dish we grew up eating. It’s still one of the most requested dishes in our house with my family. Oxtails can be fatty, so I decided to marinate the oxtails in the Marukan Vinegar that has no sodium or sugar. As well as marinate veggies to top the dish with.
Marinated Oxtails
- 4 lbs of Oxtails
- Slap Ya Mama – 2 – 4 tbsps
- Onion Powder – 1 tbsp
- Garlic Powder – 1 tbsp
- Smoked Paprika – 1 – 2 tbsp
Directions:
- Remove the oxtails from the packaging.
- Season the oxtails with Slap Ya Mama, onion powder, garlic powder, smoked paprika.
- Pour the rice vinegar over the oxtails.
- Add the oxtails and rice vinegar to a smaller container and cover with a lid or Reynolds Wrap.
- Refrigerate for 1 – 2 hours.
Marinated veggies
- 4 Cucumbers – julienne or thin cut
- 1/2 Onions – julienne or thin cut
- 1/2 Red bell peppers – julienne or thin cut
- 1/2 Orange bell peppers – julienne or thin cut
- 3/4 cup Lite Seasoned Rice Vinegar
Directions:
- Julienne or thinly cut the cucumbers, onions and bell peppers.
- Add to a bowl.
- Add the rice vinegar to the bowl. Cover.
- Refrigerate until it’s time to serve the oxtails.
Braising the Oxtails
Ingredients:
- Marinated oxtails
- White onions – 1/2 diced
- Red bell peppers – 1/2 diced
- Olive Oil – 2 tbsp
- Parsley for garnish
- Basmati Rice or rice of choice – cooked
- Beef Stock – 32 oz
- Browning mix – 3 tbsp
- Water 18 cups (added over time)
Directions:
- Add the olive Oil to the pot. Heat.
- Remove the oxtails from the liquid.
- Add the oxtails to the pot.
- Brown on all sides. About 5 – 10 minutes.
- Remove from the pot.
- Add in the onion and bell peppers. Saute for 5 minutes.
- Deglaze the pot with beef stock. Stir in with the onions and bell peppers.
- Place the oxtails back into the pot.
- Add in 9 cups of water.
- Cook for 1 hour.
- Add in the browning mix. Stir.
- Add additional 9 cups.
- Cook for an additional 2 hours or until the oxtail is tender.
- Stirring occasionally.
- Place the rice on a plate.
- Place the oxtails over rice.
- Garnish with some of the marinated veggies.
- Finish with parsley.
- Enjoy.
