I've been me craving everything Jamaican. So to satisfy my palette, I decided on making some brown stew oxtail.
Oxtail is a very rich dish, and if done properly, you’ll want to eat it all the time. So here are a few tricks to making a good oxtail dish;
First you’ll need:
- 1 Jamaican
- A good piece of meat with excess fat trimmed off
- Seasoned well & marinated before cooking
..and of course I was kidding about the JamaicanJ.
- 2 pound beef oxtail, cut into small pieces
- 1 large onion, chopped
- 1 green onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 1 scotch bonnet pepper, chopped
- 2 tablespoons caramel browning
- 1 sprig fresh thyme, chopped
- 1 teaspoon salt
- 2 teaspoon black pepper
- 2 tablespoon oxtail seasoning
- 1 tablespoon paprika
- 1 tablespoon all purpose seasoning
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 can butter beans, drained (optional)
- 1 teaspoon whole allspice berries
- 1 tablespoon cornstarch
- 2 tablespoons water
Notes: use caution when handling Scotch Bonnet Peppers, they may look pretty & tame but the Scoville rating alone starts out around 150,000 and can climb as high as 300,000, so if you are not into heat then this is definitely not for you. If you still insist on giving it a try, just add it in whole for the last 15 minutes of cooking just to flavor but to over power.
- Wash oxtail and trim off any excess fat
- Add onion, green onion, garlic, ginger, scotch bonnet pepper, caramel browning, allspice berries oxtail seasoning, all purpose seasoning, paprika, thyme, salt, and pepper & let sit overnight to marinate.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the meat but do not add in onions and peppers yet or they will burn.
- Sear in small batches for about 10 minutes.
- Transfer to a pressure cooker; pour in 1 1/2 cup water. Cook at pressure for 25 minutes, remove from heat, and remove the lid according to manufacturer's directions.
- You can either continue cooking in pressure cooker or transfer meat back to the skillet.
- If you decide to use butter beans, add in along with onions and bring to a simmer over medium heat.
- Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail.
- Cook and stir a few minutes until the sauce has thickened, and the beans are hot and tender.
- Serve over hot cooked rice.
- A slow cooker may be used instead of a pressure cooker in step 1. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 8 as stated.
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