Oxtail Tacos with Mango Salsa and Gravy Sauce

Ingredients

• 1 bunch fresh parsley (small bunch)
• 1 bunch coriander (small bunch, for green seasoning)
• 3.5 spring onions (for green seasoning)
• 4.5 cloves garlic (for green seasoning)
• 0.5 green bell pepper (for green seasoning)
• 1 Scotch bonnet pepper (for green seasoning; optional, depending on desired heat)
• 6 sprigs fresh thyme (for green seasoning)
• 1.5 tsp all-purpose seasoning (for green seasoning; source gives 1–2 tsp)
• 0.5 tsp black pepper (for green seasoning)
• 1.5 tbsp lime juice (for green seasoning; source gives 1–2 tbsp, or juice of about ½ a lime)
• 1 tbsp vinegar (for green seasoning; source text continues with unclear '2–3' before tbsp water)
• water (for green seasoning, just enough to help it blend; quantity unclear in source text)
• 1.5 tbsp olive oil (for green seasoning; source gives 1–2 tbsp)
• 1 kg oxtail (ask the butcher for larger pieces if possible; meatier pieces)
• 1 tbsp all-purpose seasoning (for oxtail)
• 1 tsp salt (for oxtail)
• 1 tsp black pepper (for oxtail)
• 1 tbsp pimento (for oxtail)
• 8 cloves garlic (minced, for oxtail)
• 1 Scotch bonnet pepper (whole pepper, diced, for oxtail seasoning)
• 2 tbsp green seasoning (prepared from the ingredients above)
• 1 tbsp browning (for oxtail)
• 1 green bell pepper (diced; source typo: 'dived')
• 1 onion (diced)
• 2 packs beef stock (enough to cover the oxtail; pack size not stated)
• 3 cups water (hot, as needed)
• 2 tbsp butter (frozen and cubed; for oxtail gravy)
• 1 handful fresh thyme (for cooking the oxtail)
• 1 Scotch bonnet pepper (for cooking the oxtail)
• 3 spring onions (diced; source spells this 'spring oniocs')
• 2 mango (diced)
• 0.5 red onion (diced)
• 1 handful coriander (diced for mango salsa)
• 1 red chilli (deseeded and diced)
• 1 lime (for mango salsa; squeeze the juice into the salsa)
• olive oil (for mango salsa; amount not stated)
• salt (to taste, for mango salsa)
• 2 packs corn tacos (pack size not stated)
• 2 packs mozzarella cheese (pack size not stated)
• coriander (diced, for garnish)
• 0.5 white onion (diced, for garnish)
• 4 lime (for serving)
• lime juice (for washing the oxtail with water; transcript does not give a quantity and the posted list does not specify this use)

Steps

1. 1

   Dice the mangoes, red onion, and deseeded red chilli, and chop a handful of coriander. Put these mango salsa ingredients in a bowl.

2. 2

   Squeeze in the juice of the lime. Add olive oil and salt to taste, then mix the salsa together.

3. 3

   Make the green seasoning by blending the parsley, coriander, spring onions, garlic, green bell pepper, optional Scotch bonnet, thyme, all-purpose seasoning, black pepper, lime juice, vinegar, water, and olive oil until combined. Use only enough water to help it blend.

4. 4

   Wash the oxtail thoroughly with lime juice and water.

5. 5

   Season the oxtail with the all-purpose seasoning, salt, black pepper, pimento, minced garlic, diced Scotch bonnet, green seasoning, browning, diced green pepper, and diced onion. Mix to coat the pieces, then marinate in the refrigerator. The source does not specify a marinating duration.

6. 6

   Add beef stock and hot water to the oxtail, using just enough liquid to cover it. Add the diced spring onions, fresh thyme, and one Scotch bonnet.

7. 7

   Cook the oxtail down for 5 minutes, as stated in the transcript. No heat level, cooking vessel, or longer braising duration is given in the source.

8. 8

   Strain the cooking liquid from the oxtail and reserve it for the gravy sauce.

9. 9

   Add the frozen cubed butter to the strained liquid to make the oxtail dipping sauce. The source does not describe how long to cook or stir the sauce.

10. 10

    Once the oxtail is tender enough that the meat glides off the bone, remove the meat from the bones. The transcript states this doneness cue but does not specify the cooking time needed to reach it.

11. 11

    Assemble and serve the corn tacos with the oxtail, mozzarella, mango salsa, diced coriander, and diced white onion, with the gravy sauce for dipping and the remaining limes alongside. The source lists these taco and garnish ingredients but does not describe the assembly method.

Notes

The source gives a marinating step but no duration, and its cooking directions are incomplete: it says to cook the oxtail down for 5 minutes but does not state the longer cooking time or method needed to reach the described fall-off-the-bone tenderness. The green-seasoning line around vinegar and water is malformed ('1 tbsp vinegar 2–3 tbsp water'); water is left unquantified. Pack sizes for stock, tacos, and mozzarella are not given. Taco assembly is not detailed. Serving quantity is stated as 3–4 people (20–25 tacos).

Nutrition per serving

• main
• Caribbean
• tacos
• spicy
• gluten-free
• corn tortillas
• slow-cooked
• fruit salsa