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Rum ox tail

Queue De Boeuf Créole 1

This is a dish that is even better once reheated. Polenta, aka Coucou, in the West-Indies, is an ideal accompaniment.



  1. 1

    Place oxtail in a large pot and cover with cold water. Bring to a boil and cook for 30 minutes.

  2. 2

    Set cooking water aside and rinse meat in cold water. Drain and pat dry with a paper towel.

  3. 3

    Put a large, thick pot on heat. Add oil and sugar. Once the sugar has begun to caramelize, add meat and brown for 5 to 10 minutes.

  4. 4

    Add spices, garlic, ginger, pepper, chile, scallions, and cilantro. Sauté a few minutes more.

  5. 5

    Incorporate tomato paste, rum and enough cooking water to cover the meat.

  6. 6

    Let simmer, covered, until meat is tender (around 2 ½ hours). Add water if needed.

  7. 7

    Ten minutes before the meat is finished cooking, you can add 2-3 tablespoons of rum to liven the sauce.