{"id":9342,"date":"2026-03-24T16:57:40","date_gmt":"2026-03-24T16:57:40","guid":{"rendered":"https:\/\/chefwinston.com\/?p=9342"},"modified":"2026-04-11T14:01:24","modified_gmt":"2026-04-11T14:01:24","slug":"floribbean-oxtail-fried-rice","status":"publish","type":"recipes","link":"https:\/\/dev.articlescord.com\/chefwinston1\/recipes\/floribbean-oxtail-fried-rice\/","title":{"rendered":"Floribbean Oxtail Fried Rice"},"content":{"rendered":"

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Floribbean Oxtail Fried Rice<\/h2>\n
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Notes<\/h3>
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Floribbean Oxtail Fried Rice<\/h1>\n
Leave a Comment<\/a>\u00a0<\/span>\/\u00a0Beef & Pork Dishes<\/a>,\u00a0Brunch and Breakfast<\/a>,\u00a0Dinner Favorites<\/a>,\u00a0Recipes<\/a><\/span>\u00a0\/ By\u00a0Chef Winston<\/span><\/a><\/span><\/div>\n<\/header>\n
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\nYield<\/b>: Serves 4\u20136<\/span>
<\/div>\nPART 1: Braised Oxtail (Cook Day Before)<\/b><\/span>
<\/div>\nIngredients<\/b><\/span>
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  • 3 lbs oxtail, trimmed<\/li>\n
  • 1\u00bd tbsp browning sauce<\/li>\n
  • 2 tbsp green seasoning<\/li>\n
  • 1 small onion, diced<\/li>\n
  • 3 cloves garlic, minced<\/li>\n
  • 2 sprigs fresh thyme<\/li>\n
  • 1 scotch bonnet (whole, optional)<\/li>\n
  • 2 cups beef stock<\/li>\n
  • 1 tsp black pepper<\/li>\n
  • Salt to taste<\/li>\n
  • 1 tbsp oil<\/li>\n<\/ul>\nMethod<\/b><\/span>
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    1. Season oxtail with green seasoning, browning sauce, salt, and pepper.<\/li>\n
    2. \u00a0Sear in heavy pot until deeply browned on all sides.<\/li>\n
    3. \u00a0Remove. Saut\u00e9 onion + garlic in same pot.<\/li>\n
    4. Return oxtail. Add thyme, scotch bonnet, and stock.<\/li>\n
    5. Cover and simmer 2\u00bd\u20133 hours until fall-off-the-bone tender.<\/li>\n<\/ol>\nRemove meat from bones.
      Strain and reserve \u00bd\u2013\u00be cup of braising liquid.
      Chill overnight (makes shredding easier).<\/span>
      <\/div>\nPART 2: Fried Rice<\/b><\/span>
      <\/div>\nIngredients<\/b><\/span>
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      • 4 cups cold day-old jasmine rice<\/li>\n
      • 1\u00bd cups shredded oxtail meat<\/li>\n
      • 2 tbsp oil<\/li>\n
      • \u00bd cup diced onion<\/li>\n
      • \u00bd cup diced red bell pepper<\/li>\n
      • \u00bd cup diced green bell pepper<\/li>\n
      • 2 cloves garlic, minced<\/li>\n
      • 2 eggs, lightly beaten<\/li>\n
      • 2 tbsp light soy sauce<\/li>\n
      • 1\u20132 tbsp reserved oxtail braising liquid<\/li>\n
      • \u00bd tsp fresh thyme<\/li>\n
      • 2\u20133 scallions, sliced<\/li>\n
      • Black pepper to taste<\/li>\n<\/ul>\nOptional:<\/span>
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        • Small handful butter beans (nod to tradition)<\/li>\n<\/ul>\n
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          1. Heat wok on high.<\/li>\n
          2. \u00a0Add oil.<\/li>\n
          3. Add shredded oxtail first \u2014 let edges crisp slightly. Remove.<\/li>\n
          4. Add onion, garlic, peppers. Saut\u00e9 quickly.<\/li>\n
          5. \u00a0Push to side\u00a0\u2192\u00a0scramble eggs.<\/li>\n
          6. Add rice. Break apart fully.<\/li>\n
          7. Season with:<\/li>\n<\/ol>\n
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            • Soy sauce<\/li>\n
            • Reserved braising liquid<\/li>\n
            • Fresh thyme<\/li>\n
            • Black pepper<\/li>\n<\/ul>\nToss aggressively.<\/span>
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              1. Return oxtail. Fold through.<\/li>\n<\/ol>\nFinish with scallions. Serve hot.<\/span>
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