Ox Tail Sauce Piquant


1 yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 stalks celery, diced

7 cloves garlic, minced

1 stick butter

2 tablespoons avocado oil

1 1/2 pounds oxtails

1/2 pound smoked sausage

8ounces tomato paste

60 ounces water

1/4 cup worcestershire sauce

2 tablespoons white vinegar

cajun seasoning, to taste

onion powder, to taste

garlic powder, to taste

mustard powder, to taste


  1. In a bowl, combine the ox tails, vinegar, and worcestershire sauce. Season to taste with cajun seasoning, onion powder, garlic powder, and mustard powder. Cover and refrigerate 1-2 days.

  2. In a pot on medium low heat, melt the butter and sauté everything but the garlic for about an hour. Add the garlic and sauté for 3 minutes. Remove.

  3. Heat the oil and brown the oxtails well on all sides. Add in the sausage and brown for about 10 minutes. Remove.

  4. Add in the tomato paste and marinade from the oxtails; cook down on medium heat for about 5 minutes. Add back in the onions and meat, add water.

  5. Season to taste, bring to a simmer for a minimum of an hour.

  6. serve over rice

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