8-Hour Slow-Cooked Oxtail Pizza

Ingredients

• 1.5 cup Warm water (For the pizza dough)
• 0.25 oz Active dry yeast (Each packet is 1/4 oz)
• 2 tsp Granulated sugar (For the pizza dough)
• 0.25 cup Extra-virgin olive oil (Plus more for the bowl and drizzling; amount unspecified)
• 1 tsp Salt (For the pizza dough)
• 4 cup All-purpose flour (Spooned and leveled; plus more for the work surface, amount unspecified)
• 2 Limes (Source says “2 Limes Lime”; used to clean the oxtail per transcript)
• 1.5 kg Oxtail (Source lists 1.5 kg; transcript says to clean the meat and drain the water)
• 1 tbsp Salt (For the oxtail seasoning)
• 2 tsp All-purpose seasoning
• 2 tsp Brown sugar
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Allspice
• 1 tsp Curry powder (Transcript says to add curry powder to the pan after adding neutral oil)
• 1 tsp Paprika
• 1.5 tbsp Garlic (Minced)
• 1.5 tbsp Ginger (Minced; source omits the unit after 1 ½, interpreted as tablespoons)
• 1 Scotch bonnet pepper (Minced; one pepper listed among the seasoning ingredients)
• 0.5 Onion
• 1 Carrot
• 1 Bell pepper
• 8 sprigs Thyme (Fresh herbs)
• 4 tbsp Green seasoning
• 3 Spring onions (Source wording: “spring onion”)
• 2 tbsp Browning sauce (Source lists “browning”)
• 2.5 tbsp Cooking oil (Source quantity is 2–3 tbsp; use the midpoint for the numeric field. Transcript calls for neutral oil in the pan)
• 2 Bay leaves
• 1 Scotch bonnet pepper (One additional whole pepper is listed for the braise; transcript says to add a Scotch bonnet with the ketchup and soy sauce)
• 4 tbsp Soy sauce
• 3 tbsp Ketchup
• Hot water (Enough to keep the meat covered)
• 200 ml Beef stock

Steps

1. 1

   Clean the oxtail with the limes, then drain away the cleaning water. The source gives no further detail about the cleaning process.

2. 2

   Add the listed seasonings to the oxtail. The transcript refers to the portions in the caption and specifically mentions Scotch bonnet, ginger, garlic, green seasoning, browning sauce, fresh herbs, and vegetables; the remaining measured seasonings are listed in the description.

3. 3

   Add neutral cooking oil to a pan, followed by the curry powder. Cook over medium heat for 15 minutes; the transcript does not specify whether the seasoned oxtail is in the pan during this stage.

4. 4

   Add the vegetables back into the pan.

5. 5

   Pour in 200 ml beef stock, then add enough hot water to keep the meat covered. Add the bay leaves.

6. 6

   Cover and cook over medium heat for 3 hours.

7. 7

   Add the ketchup, soy sauce, and the additional Scotch bonnet pepper.

8. 8

   Cook for another 30 minutes with the lid slightly open.

9. 9

   Blitz the gravy until smooth to make the pizza base. The source does not provide instructions for preparing, proofing, shaping, or baking the pizza dough, nor how to assemble or bake the finished pizza.

Notes

The source title says 8-hour slow-cooked oxtail, but the transcript only gives 3 hours covered plus 30 minutes with the lid slightly open. It does not explain the 15-minute curry-powder stage in detail or provide the pizza-dough method, dough rising time, or finished pizza assembly and baking instructions. The quantity for ginger lacks a unit in the source and is interpreted as tablespoons; oil is listed as a 2–3 tbsp range.

Nutrition per serving

• pizza
• main
• Caribbean
• slow-cooked
• homemade dough
• oxtail
• meat