Caribbean
Caribbean Oxtail Bao Buns
Tender Caribbean oxtail tucked into pillowy bao buns. Trust me on this one — braised oxtail with bold island spices meets soft, steamed bao for a fusion that just works.
Ingredients
Oxtail
- 3 lbs oxtail
- 2 limes (for cleaning)
- White vinegar (for cleaning)
- 2 scallions
- 1 yellow onion, sliced
- 4 cloves garlic
- ⅓ cup sliced ginger
- 1 scotch bonnet (or habanero)
- Few sprigs thyme
- Salt, black pepper, paprika, garlic powder, onion powder, adobo, chicken bouillon, Goya complete seasoning
- 3 tbsp Haitian epis
- 1 qt beef stock
- Water (as needed)
Bao Buns
- ½ cup warm water
- ½ cup warm milk
- 1 tbsp active dry yeast
- 1 tbsp sugar (for yeast)
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar
- 1 tbsp olive oil
For Assembly
- Jalapeño, sliced
- Red onion, thinly sliced
- Fresh parsley
Instructions
- 1
Clean the oxtail thoroughly with lime and a splash of vinegar, then rinse with cold water and pat dry.
- 2
Season the oxtail with fresh aromatics. Massage everything well into the meat and allow it to marinate for at least 2–3 hours, though overnight is best for deeper flavor.
- 3
In a large pot over medium heat, sear the oxtail on all sides until browned. This step builds flavor rather than cooking the meat through. Add the onions, scallions, garlic, ginger, thyme, and scotch bonnet, using the aromatics to scrape up the flavorful brown bits from the bottom of the pot.
- 4
Pour in the beef stock and bring to a gentle simmer. Taste for salt, then nestle the oxtail back into the pot and add enough water to just cover the meat. Cover and braise on medium-low heat for about 3–4 hours, uncovering every 45 minutes to add a little more water if needed.
- 5
When the oxtail is finished, remove it from the sauce and strain the braising liquid if desired. The meat should be incredibly tender and easily pull apart.
- 6
For the bao buns: In a bowl, combine the warm water, warm milk, yeast, and 1 tablespoon of sugar. Let sit for about 10 minutes until frothy.
- 7
In a separate bowl, mix the flour, baking powder, salt, and 3 tablespoons of sugar. Add the olive oil to the yeast mixture, then combine the wet and dry ingredients until a soft dough forms. Transfer to a lightly oiled bowl, cover, and allow it to rise for about 2 hours until doubled in size.
- 8
Once risen, knead the dough lightly and roll it out evenly. Cut into circles, brush lightly with olive oil, fold each piece to form the bao shape, and allow them to rest for another 30 minutes.
- 9
Place the rested bao buns into a steamer basket and steam over boiling water for about 10 minutes until fluffy and soft.
- 10
To assemble, fill each bao with tender oxtail, spoon some of the braised oxtail sauce over the top, and finish with sliced jalapeño, red onion, and fresh parsley.
Tips
The longer the oxtail marinates, the better — overnight is ideal. Don't rush the braise; low and slow is the key to fall-off-the-bone tender meat. For the bao buns, make sure your yeast mixture is frothy before adding it to the dry ingredients, and steam rather than bake for that classic pillowy texture.