Oxtail Nachos
Oxtail Nachos
Ingredients
For the Braised Oxtail
- 2 pounds oxtail, cut into 2-inch pieces
- 2 tablespoons oxtail seasoning, or your preferred dry rub
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- 3 fresh thyme sprigs
- 2 bay leaves
- 4 cups beef broth, or water, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Pikliz
- 2 cups green cabbage, finely shredded
- 1/2 cup carrots, finely shredded
- 1/2 cup bell pepper, thinly sliced (any color)
- 1/4 cup red onion, thinly sliced
- 1 Scotch bonnet pepper, minced (remove seeds for less heat, handle with gloves)
- 1 cup white vinegar
- 1/2 teaspoon salt
For Assembly and Garnish
- 8 ounces plantain chips
- 2 cups cheddar cheese, shredded
- 1 avocado, sliced or diced
- 1 Roma tomato, diced
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Generously season the oxtail pieces with the oxtail seasoning, salt, and black pepper. Rub it in well to coat all sides.
⏱️ 5 min
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, sear the seasoned oxtail pieces in batches until deeply browned on all sides. This usually takes about 3-5 minutes per side. Remove the seared oxtail and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, minced garlic, and chopped bell peppers to the same pot. Sauté, stirring occasionally, until the vegetables have softened, about 5-7 minutes. If the bottom of the pot has browned bits, deglaze with a splash of beef broth, scraping with a wooden spoon.
⏱️ 10 min
- 4
Return the seared oxtail to the pot with the sautéed vegetables. Add the fresh thyme sprigs and bay leaves. Pour in enough beef broth to just cover the oxtail. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the oxtail is fork-tender and easily falls off the bone. Alternatively, you can braise in a preheated oven at 325°F (160°C) for the same duration.
⏱️ 180 min•🌡️ 325
- 5
While the oxtail is braising, prepare the pikliz. In a medium bowl, combine the shredded green cabbage, shredded carrots, sliced bell pepper, sliced red onion, and minced Scotch bonnet pepper. Add the white vinegar and salt. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Once the oxtail is tender, carefully remove the oxtail pieces from the pot and place them on a cutting board. Remove and discard the bones, thyme sprigs, and bay leaves. Shred the oxtail meat using two forks. Return the shredded oxtail meat to the pot with the rich gravy. Stir to combine and keep warm.
⏱️ 15 min
- 7
Preheat your oven to 375°F (190°C) or set your broiler to high. Arrange a single layer of plantain chips on a large oven-safe platter or baking sheet.
⏱️ 5 min•🌡️ 375
- 8
Spoon a generous amount of the shredded oxtail and gravy mixture over the plantain chips. Sprinkle about half of the shredded cheddar cheese evenly over the oxtail. If desired, add another layer of plantain chips, oxtail, and the remaining cheese.
⏱️ 5 min
- 9
Place the assembled nachos in the preheated oven for 5-7 minutes, or under the broiler for 2-3 minutes, watching carefully, until the cheese is melted and bubbly. If broiling, ensure the chips do not burn.
⏱️ 7 min•🌡️ 375
- 10
Carefully remove the hot nachos from the oven. Top immediately with a generous serving of the prepared pikliz, sliced or diced avocado, and diced Roma tomato. Garnish with chopped green onions. Serve hot and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Oxtail Nachos
For the Braised Oxtail
- 2 pounds oxtail, cut into 2-inch pieces
- 2 tablespoons oxtail seasoning, or your preferred dry rub
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- 3 fresh thyme sprigs
- 2 bay leaves
- 4 cups beef broth, or water, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Pikliz
- 2 cups green cabbage, finely shredded
- 1/2 cup carrots, finely shredded
- 1/2 cup bell pepper, thinly sliced (any color)
- 1/4 cup red onion, thinly sliced
- 1 Scotch bonnet pepper, minced (remove seeds for less heat, handle with gloves)
- 1 cup white vinegar
- 1/2 teaspoon salt
For Assembly and Garnish
- 8 ounces plantain chips
- 2 cups cheddar cheese, shredded
- 1 avocado, sliced or diced
- 1 Roma tomato, diced
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Generously season the oxtail pieces with the oxtail seasoning, salt, and black pepper. Rub it in well to coat all sides.
⏱️ 5 min - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, sear the seasoned oxtail pieces in batches until deeply browned on all sides. This usually takes about 3-5 minutes per side. Remove the seared oxtail and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion, minced garlic, and chopped bell peppers to the same pot. Sauté, stirring occasionally, until the vegetables have softened, about 5-7 minutes. If the bottom of the pot has browned bits, deglaze with a splash of beef broth, scraping with a wooden spoon.
⏱️ 10 min - 4
Return the seared oxtail to the pot with the sautéed vegetables. Add the fresh thyme sprigs and bay leaves. Pour in enough beef broth to just cover the oxtail. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the oxtail is fork-tender and easily falls off the bone. Alternatively, you can braise in a preheated oven at 325°F (160°C) for the same duration.
⏱️ 180 min•🌡️ 325 - 5
While the oxtail is braising, prepare the pikliz. In a medium bowl, combine the shredded green cabbage, shredded carrots, sliced bell pepper, sliced red onion, and minced Scotch bonnet pepper. Add the white vinegar and salt. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Once the oxtail is tender, carefully remove the oxtail pieces from the pot and place them on a cutting board. Remove and discard the bones, thyme sprigs, and bay leaves. Shred the oxtail meat using two forks. Return the shredded oxtail meat to the pot with the rich gravy. Stir to combine and keep warm.
⏱️ 15 min - 7
Preheat your oven to 375°F (190°C) or set your broiler to high. Arrange a single layer of plantain chips on a large oven-safe platter or baking sheet.
⏱️ 5 min•🌡️ 375 - 8
Spoon a generous amount of the shredded oxtail and gravy mixture over the plantain chips. Sprinkle about half of the shredded cheddar cheese evenly over the oxtail. If desired, add another layer of plantain chips, oxtail, and the remaining cheese.
⏱️ 5 min - 9
Place the assembled nachos in the preheated oven for 5-7 minutes, or under the broiler for 2-3 minutes, watching carefully, until the cheese is melted and bubbly. If broiling, ensure the chips do not burn.
⏱️ 7 min•🌡️ 375 - 10
Carefully remove the hot nachos from the oven. Top immediately with a generous serving of the prepared pikliz, sliced or diced avocado, and diced Roma tomato. Garnish with chopped green onions. Serve hot and enjoy!
⏱️ 3 min