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Bajan Braised Ox Tails

Recipe by: Mike Griffin – Willoughby Hills, OH

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Prep Time: 4 hours 20 minutes
Cook Time: 3 hours 50 minutes
Yield: 4 to 5 servings


1 tsp. Olive Oil
3 lbs. Beef Ox Tails
Salt and Freshly Ground Pepper
½ cup All-Purpose Flour
1 cup Red Wine
2 cups Beef Broth
1 tbl. Worcester Sauce
1 16 oz. can of Diced Tomatoes
1 tsp. Dried Oregano
1 tsp. Dried Basil
4 Bay Leaves Broken in Half
8 Large Cloves Garlic, Cut in Half
4 oz. White Button Mushrooms
1 Sweet Onion, Cut in Wedges
1 – 8 oz. pkg. Fingerling Potatoes
4 Medium Carrots, Cut into 2-inch Lengths
1 cup Dried White Navy Beans
2 tbl. Ground Allspice
Few Shots of Tabasco
Bajan Braised Ox Tail
Bajan Braised Ox Tails by: Mike Griffin, Willoughby Hills, OH


1. Place beans in a saucepan. Add 1 cup of water, bring to a boil, covered, and turn off the heat.
2. Allow to sit for 1 hour, covered, and then drain.
3. Brown the oxtails well in oil (generously salt & pepper each piece, then dredge in flour).
4. When done, pour in the red wine, and simmer for 2 minutes.
5. Place oxtails in a 6-quart stove-top casserole.
6. Add the garlic, onion, and tomatoes. Add the beef stock, and enough water to just cover the contents. Add the Allspice and other ingredients. Cover and simmer for 3 ½ hours, adding the drained beans after 1 ½ hours. Stir occasionally. Remove the lid during the last hour of cooking for a thicker sauce.
7. Be careful that the pot does not dry out. Season with salt, pepper, and Tabasco.
8. Once cooled, you may skim off the fat from the gravy, before reheating.



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