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Beyond the Steakhouse

Caribbean Oxtail & Black Bean Bowl

Experience the deep, savory soul of the islands with melt-in-your-mouth oxtail braised in a rich black bean reduction and served with bright, zesty corn salsa.

This Caribbean Oxtail & Black Bean Bowl is full of delicious culinary contrasts. The oxtail is slow-braised until it reaches “sticky-tender” perfection, with the black bean soup transforming into a velvety sauce that clings to every bite. The savory intensity is balanced by the citrusy “pop” of the cilantro lime rice and the cold, crisp crunch of the corn salsa. It is a hearty, traditional Caribbean meal reimagined as a vibrant, modern bowl.

Ingredients
  • Rumba Beef Oxtails: 2–3 lbs. (cut into thick segments)
  • Brickman’s Vegetarian Black Bean Soup: 1 qt. (acts as the rich braising base)
  • Sandridge Cilantro Lime Rice: 4 cups (prepared and warm)
  • Corn Salsa:5 cups (fresh or chilled)
  • Lime Wedge: 1 per bowl
  • Plantain Chips: garnish
  • Fresh Cilantro: 1/2 cup (roughly chopped for garnish)
  • 2 Tbsp. browning sauce
  • 1 tsp. allspice
  • 1 scotch bonnet pepper (whole)
  • 2 sprigs of fresh thyme.

Directions

  1. Sear the Oxtail
  • Pat the oxtails dry and season with salt, pepper, and allspice.
  • In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over high heat. Brown the oxtail pieces in batches until a dark, caramelized crust forms on all sides. Remove and set aside.
  1. The “Soup” Braise
  • Drain any excess oil from the pot, leaving about 1 tablespoon. Add the browning sauce and thyme sprigs.
  • Pour in the Black Bean Soup. Use a wooden spoon to scrape the bottom of the pot (the “fond”) to release the beefy flavor.
  • Nestle the oxtails back into the liquid. Add the whole scotch bonnet pepper on top (do not cut it if you want flavor without extreme heat).
  • Cook: Cover and simmer on low for 3 – 3.5 hours (or 45 minutes in a pressure cooker) until the meat is meltingly tender and the soup has reduced into a thick, black bean gravy.
  1. Assembly
  • The Base: Start with a large scoop of Cilantro Lime Rice.
  • The Protein: Ladle a generous portion of the oxtail and the thick black bean gravy over one side of the rice.
  • The Refresh: Add a large spoonful of Corn Salsa on the other side. The sweetness of the corn balances the richness of the oxtail.
  • Top with fresh cilantro and serve with a lime wedge to squeeze over the beef before eating.

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