Braised Oxtail Over Spinach Alfredo Pasta from Rosalynn Daniels

Ingredients

• 2-3 lemon or lime, halved
• 1 tablespoon vinegar
• Cold water
• 2-3 Packs of Rumba Meats Beef Oxtail
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons Sazon seasoning
• 1 tablespoon garlic powder
• 1 tablespoon jerk seasoning
• 1 green bell pepper, diced
• 1 red onion, diced
• 5-10 sprigs of fresh thyme
• 2 tablespoons browning
• 1 Bell Pepper, diced
• 1 Red Onion, diced
• 4 tablespoons brown sugar
• 5 tablespoons oil (vegetable or olive oil)
• 8 cups beef broth
• 1/4c ketchup
• 1 pound pasta (paperdelle or linguine work well)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 cups fresh spinach
• 2 tablespoons butter
• 2 cloves garlic, minced
• 4 cups heavy whipping cream
• 2 cups shredded Parmesan cheese

Instructions

1. Place the oxtails in a large bowl.
2. Squeeze the juice of the lemon or lime over the oxtails and rub them thoroughly.
3. Add 1 tablespoon of vinegar and enough cold water to cover the oxtails.
4. Cut off any excess fat from the oxtails that you do not want.
5. Rinse and repeat 2-3 more times.
6. In a large bowl, combine the oxtails with salt, black pepper, Sazon seasoning, garlic powder, jerk seasoning, diced green bell pepper, diced red onion, fresh thyme sprigs, and browning sauce.
7. Mix thoroughly, making sure all the oxtails are well coated with the seasoning. Cover the bowl and let the oxtails marinate in the fridge for at least 1 hour (preferably overnight for deeper flavor).
8. Heat oil in a large heavy-bottomed pot over medium-low heat.
9. Add brown sugar to the pot and allow it to melt and caramelize (this will take about 2-3 minutes). Stir continuously to prevent burning.
10. Once the sugar is caramelized, carefully add the marinated oxtails to the pot. Sear the oxtails on all sides until browned, about 3-4 minutes per side. This adds a deep, rich flavor to the meat.
11. Once seared, remove the oxtails from the pot and set them aside.
12. In the same pot, add any remaining marinade ingredients (onions, peppers, thyme). Sauté for 2-3 minutes until fragrant.
13. Deglaze the pot by adding beef broth, scraping up any browned bits from the bottom.
14. Still in ketchup and bring to a light simmer.
15. Return the oxtails to the pot, ensuring they are submerged in the liquid. Lower the heat to medium-low, cover the pot, and let the oxtails braise for about 3-4 hours, or until the meat is tender and falling off the bone. Check periodically and add more broth or water if the existing liquid gets lower than most of the oxtails.
16. Once oxtails have finished cooking, pull apart the meat using your hand.
17. In a large pan, melt butter over medium heat.
18. Add the minced garlic and sauté for 1-2 minutes until fragrant.
19. Stir in the heavy whipping cream and bring it to a light simmer.
20. Season with salt, black pepper, garlic powder, and onion powder. Stir well to combine.
21. Gradually add the shredded Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
22. Add the fresh spinach and cook until wilted, about 2-3 minutes.
23. Toss in your favorite cooked pasta.
24. Serve the Spinach Alfredo pasta on a large plate or pasta bowl.
25. Top the pasta with pulled braised oxtails, spooning some of the rich oxtail gravy over the top.
26. Garnish with fresh thyme or additional Parmesan cheese if desired.
27. Marinating the oxtails overnight will give them a deeper, more complex flavor.
28. If the oxtail gravy is too thin, you can thicken it by simmering uncovered for a few extra minutes, or by adding a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water).
29. Serve with a side of crusty bread to soak up the rich oxtail gravy.