Oxtail Pho (Jamaican Filipino Fusion)
Oxtail Pho (Jamaican Filipino Fusion)
Ingredients
For the Oxtail and Broth
- 3 pounds oxtail
- 1 teaspoon salt, or to taste
- 1/2 teaspoon allspice
- 1 tablespoon fresh ginger, minced or grated
- 1/2 cup red onion, chopped
- 1/2 cup scallions, chopped, plus more for garnish
- 3 fresh thyme sprigs
- 2 tablespoons browning sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil, for searing
- 8 cups water, or as needed to cover oxtail
For Assembly
- 12 ounces flat rice noodles
- 1 cup bean sprouts
- 1 plantain, fried and sliced
- 1 red chili pepper, whole, for garnish (optional)
Instructions
- 1
Place the oxtail pieces in a large bowl or container. Sprinkle with salt and allspice. Add the minced ginger, chopped red onion, chopped scallions, and fresh thyme sprigs. Drizzle with browning sauce, soy sauce, and hoisin sauce. Mix well to ensure the oxtail is thoroughly coated with the marinade. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
⏱️ 15 min
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the marinated oxtail pieces to the hot oil, working in batches if necessary to avoid overcrowding the pot. Sear the oxtail until deeply browned and slightly charred on all sides, about 3-5 minutes per side. Remove the seared oxtail from the pot and set aside.
⏱️ 10 min
- 3
Return any remaining marinade and seasoning from the bowl into the pot. Deglaze the pot with a splash of water, scraping up any browned bits from the bottom. Return the seared oxtail pieces to the pot. Add enough water to generously cover the oxtail (about 8 cups). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtail is fork-tender and practically falling off the bone.
⏱️ 180 min
- 4
While the oxtail is stewing, prepare the flat rice noodles according to package directions. Typically, this involves soaking in hot water or briefly boiling until tender. Drain and set aside. Fry the plantain slices until golden brown, if using.
⏱️ 10 min
- 5
Once the oxtail is tender, carefully remove some of the rich, dark broth from the pot and set it aside in a separate bowl to be used for the pho. You can strain it if you prefer a clearer broth, but the sediment adds flavor.
⏱️ 5 min
- 6
To assemble each pho bowl, place a desired amount of cooked flat rice noodles at the bottom. Arrange a few pieces of stewed oxtail on top of the noodles. Add a handful of fresh bean sprouts. Drizzle with the reserved oxtail broth. Garnish with additional chopped scallions, fried plantain slices, and a whole red chili pepper if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oxtail Pho (Jamaican Filipino Fusion)
For the Oxtail and Broth
- 3 pounds oxtail
- 1 teaspoon salt, or to taste
- 1/2 teaspoon allspice
- 1 tablespoon fresh ginger, minced or grated
- 1/2 cup red onion, chopped
- 1/2 cup scallions, chopped, plus more for garnish
- 3 fresh thyme sprigs
- 2 tablespoons browning sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil, for searing
- 8 cups water, or as needed to cover oxtail
For Assembly
- 12 ounces flat rice noodles
- 1 cup bean sprouts
- 1 plantain, fried and sliced
- 1 red chili pepper, whole, for garnish (optional)
Instructions
- 1
Place the oxtail pieces in a large bowl or container. Sprinkle with salt and allspice. Add the minced ginger, chopped red onion, chopped scallions, and fresh thyme sprigs. Drizzle with browning sauce, soy sauce, and hoisin sauce. Mix well to ensure the oxtail is thoroughly coated with the marinade. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
⏱️ 15 min - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the marinated oxtail pieces to the hot oil, working in batches if necessary to avoid overcrowding the pot. Sear the oxtail until deeply browned and slightly charred on all sides, about 3-5 minutes per side. Remove the seared oxtail from the pot and set aside.
⏱️ 10 min - 3
Return any remaining marinade and seasoning from the bowl into the pot. Deglaze the pot with a splash of water, scraping up any browned bits from the bottom. Return the seared oxtail pieces to the pot. Add enough water to generously cover the oxtail (about 8 cups). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtail is fork-tender and practically falling off the bone.
⏱️ 180 min - 4
While the oxtail is stewing, prepare the flat rice noodles according to package directions. Typically, this involves soaking in hot water or briefly boiling until tender. Drain and set aside. Fry the plantain slices until golden brown, if using.
⏱️ 10 min - 5
Once the oxtail is tender, carefully remove some of the rich, dark broth from the pot and set it aside in a separate bowl to be used for the pho. You can strain it if you prefer a clearer broth, but the sediment adds flavor.
⏱️ 5 min - 6
To assemble each pho bowl, place a desired amount of cooked flat rice noodles at the bottom. Arrange a few pieces of stewed oxtail on top of the noodles. Add a handful of fresh bean sprouts. Drizzle with the reserved oxtail broth. Garnish with additional chopped scallions, fried plantain slices, and a whole red chili pepper if desired.
⏱️ 5 min