OXTAILS
Steps:
- Wash the oxtails with the lemon juice. Place the oxtails in a large pot. Add enough water to completely cover.
- Make a marinade with the garlic, thyme, scallions, onions and allspice in a blender. Blend, then pour into the pot. Add the browning, paprika, seasoning salt, brown sugar and black pepper to the pot. Boil until the oxtails are tender, 3 to 4 hours. Remove the oxtails from the pot and separate the broth from the fat. Return the oxtails and broth to the pot. Finish off by adding the butter beans, carrots, ketchup, garlic granules and onion granules. Simmer for 15 minutes. Whisk the cornstarch into 1 cup water in a small bowl, then add it to the broth; simmer 3 minutes to thicken.
OXTAIL AND BUTTER BEANS
This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich gravy with a lot of body. Worcestershire sauce is traditional and balances the dish's earthy, spicy and sweet flavors. The butter beans add a slight bite to counter the tender meat. But back to that gravy: Sop it up with naan or roti, or serve it over coconut rice and peas.
Provided by Millie Peartree
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season oxtails with salt and pepper. Set aside.
- 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.
- 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.
- Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
- Once oxtails are tender, add butter beans to heat through, about 5 minutes and 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. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.
JAMAICAN OXTAIL WITH BROAD BEANS
This is a traditional Jamaican dish I was taught to cook by my grandmother.
Provided by sunflowerBirmingham
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- Add the fava beans and allspice berries, and bring to a simmer over medium-high 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 tender.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g
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