This recipe from Millie Peartree at NYTCooking is a flavorful favorite for any oxtail lover!
Reminiscent of a stew, this hearty dish is comforting, earthy, and uses beans to create a variety of textures for this tasty plate!
Ingredients:
4 pounds oxtails
2 teaspoons coarse kosher salt
2 teaspoons black pepper
¼ cup vegetable oil
4 scallions, trimmed and chopped
2 large yellow onions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons Jamaican curry powder, if desired
2 teaspoons smoked paprika
12 whole pimento seeds (allspice berries)
4 fresh thyme sprigs
2 Scotch bonnet peppers, pierced through the flesh with a paring knife
2 tablespoons chicken stock concentrated paste or 1 chicken bouillon cube
2 tablespoons tomato paste
4 teaspoons browning sauce, preferably Grace brand
4 large garlic cloves, grated
1 teaspoon freshly grated ginger
2 (15-ounce) cans of butter beans, drained and rinsed
FIRST: Season oxtails with salt and pepper. Set aside.
MEANWHILE: In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
THEN: Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
THEN: Add oxtails to the pot and enough liquid to completely cover them. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours. Stir occassionally.
TO PREPARE TO FINISH: When the oxtails are tender, add butter beans for about 5 minutes, up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like.
FINALLY: Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.
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