Notes
Floribbean Oxtail Fried Rice
Yield: Serves 4–6
PART 1: Braised Oxtail (Cook Day Before)
Ingredients
Strain and reserve ½–¾ cup of braising liquid.
Chill overnight (makes shredding easier). PART 2: Fried Rice Ingredients
- 3 lbs oxtail, trimmed
- 1½ tbsp browning sauce
- 2 tbsp green seasoning
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 scotch bonnet (whole, optional)
- 2 cups beef stock
- 1 tsp black pepper
- Salt to taste
- 1 tbsp oil
- Season oxtail with green seasoning, browning sauce, salt, and pepper.
- Sear in heavy pot until deeply browned on all sides.
- Remove. Sauté onion + garlic in same pot.
- Return oxtail. Add thyme, scotch bonnet, and stock.
- Cover and simmer 2½–3 hours until fall-off-the-bone tender.
Strain and reserve ½–¾ cup of braising liquid.
Chill overnight (makes shredding easier). PART 2: Fried Rice Ingredients
- 4 cups cold day-old jasmine rice
- 1½ cups shredded oxtail meat
- 2 tbsp oil
- ½ cup diced onion
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tbsp light soy sauce
- 1–2 tbsp reserved oxtail braising liquid
- ½ tsp fresh thyme
- 2–3 scallions, sliced
- Black pepper to taste
- Small handful butter beans (nod to tradition)
- Heat wok on high.
- Add oil.
- Add shredded oxtail first — let edges crisp slightly. Remove.
- Add onion, garlic, peppers. Sauté quickly.
- Push to side → scramble eggs.
- Add rice. Break apart fully.
- Season with:
- Soy sauce
- Reserved braising liquid
- Fresh thyme
- Black pepper
- Return oxtail. Fold through.
