Oxtail with Parsnip and Carrot over Cilantro Lime Rice

On the menu tonight – Oxtail with Parsnip and Carrot over Cilantro Lime Rice!

Recently, I reached out on Facebook to see what you all wanted to see me make. Oxtail was one of the suggestions and since I’d never made it, decided I would give it a try. It turned out FANTASTIC!

Even after trimming the fat on the oxtail, this is still a pretty rich dish. The lime in the rice helps cut through the richness and really brightens up the dish. This one takes some time to make. You can make it all in one day or do the prep on the oxtail and then cook the following day.

I got started early by searing the meat, then started cooking the veggies. By the time I had it on the oven an hour, the house smelled amazing. I checked it out after an hour and a half and it was tough not to just start plating right then.

Oxtail with Parsnip, Carrot, and Bell Peppers

After taking a peek, I put it back in the oven. After an hour passed, I added the parsnip and carrot, then let it go for the last half hour. While the meat was resting, I started cooking the Cilantro Lime Rice.

When it was time to plate, I wanted it look as special as it tasted. I started by putting down a pretty dome of rice, then arranged the oxtail around the rice. The plate wouldn’t be complete without some vegetables, so I carefully arranged the parsnip, carrot, and some bell pepper.

The sauce in the pot is gold. I put some of it along with some veggies in the blender to make a sauce to cover the meat and rice. Aesthetically, it looks better without the sauce, but it is SO good it had to go on the plate.

I couldn’t be happier with the way the dish turned out. If you haven’t made this, I hope you will give it a try, it isn’t complicated. If you have made this before, I hope you try my version and see what you think.

Oxtail with Parsnip and Carrot over Cilantro Lime Rice

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By Patrick Dulmage Serves: 4
Prep Time: 2.5 hours Cooking Time: 4 hours Total Time: 6.5 hours

Oxtail with Parsnip and Carrot over Cilantro Lime Rice


  • 2-3 lbs oxtails
  • 2 limes
  • 2 tbsp seasoning salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp ground Allspice
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 medium onion (sliced)
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 tbsp tomato paste
  • 1/2 cup dry red wine
  • 2 cups beef broth*
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 3 carrots, cut into thirds or quarters lengthwise (try to keep the pieces about the same size)
  • 3 parsnips, cut into thirds or quarters lengthwise (try to keep the pieces about the same size)



Trim oxtails of fat


Place the oxtails into a bowl of cool water


Squeeze the lime juice into the water then drop the limes into the bowl


Allow oxtails to soak for 10 mins; drain off water and rinse with water again


Pat oxtails dry with paper towel


Season the meat with seasoning salt, onion and garlic powders, allspice, and Worcestershire sauce.


Cover bowl with plastic wrap and refrigerate for at least 2 hrs


Preheat oven to 340 degrees F


Heat oil in a Dutch oven or an oven safe pot with a heavy lid


Sear oxtails on all sides until browned; remove and set aside


Add in the onions and saute until browned


Now sprinkle in the flour; add in more oil one tablespoon at a time if more is needed


Stir the flour until it begins to brown


Add in the minced garlic and tomato paste. Stir for one minute


Pour in the red wine to deglaze


Now add in the broth and bring it to a boil


Add the oxtail back into the pot along with the rosemary and thyme sprigs.


Stir well.


Add the bell peppers on top


Close the lid and place on the middle rack of the oven


Bake for 3-3 1/2 hrs or until meat is fork tender


Skim off any fat on the surface of the gravy


Taste and adjust seasoning as needed


Potatoes and/or carrots may be added in the last 30 mins of cook time.


Once finished, let it rest and start on the rice.


Cilantro Lime Rice


Rinse the rice in a colander until the water runs clear


Bring 2 cups of water to a boil with the rinsed rice and butter


Once the water comes to a boil, reduce the heat to low


Let it sit for 18 minutes


After timer goes off, add the cilantro, lime juice and zest


Fluff the rice with a fork


Serve over rice, grits, or potatoes.

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