Caribbean Oxtail Stew
Ah the lowly oxtail. It’s called Osso Buco in Italy and most of South America. Often served with the braising liquid atop a bowl of polenta. In Korea the oxtail soup is called kkori gomtang. But the Jamaican oxtail stew is uniquely Caribbean. The braising liquid is spiked with allspice, chili peppers and brown sugar.
Ingredients
- 3 tbsp canola oil
- 2 lb oxtail cut into 2″ pieces
- salt Kosher salt and freshly ground black pepper, to taste
- 3 tbsp tomato paste
- 1 tbsp ginger minced
- 6 cloves garlic minced
- 2 yellow onion chopped
- 1 carrot small, chopped
- 1 celery rib celery, chopped
- 2 tbsp all-purpose flour
- 4 cups beef stock
- 1 tbsp berries (assorted) whole allspice berries
- 4 thyme sprigs thyme
- 2 habanero chili pepper
- 2 tbsp light brown sugar light
- 1 tbsp Worcestershire sauce
- 4 green onion (scallion) roughly chopped
- long grain rice cooked for serving
Instructions
- Heat oil in an 8-qt. Dutch oven over medium-high heat; season oxtails with salt and pepper. Add to pot; cook, turning once, until golden brown, about 5 minutes. Transfer to a plate; set aside. Add tomato paste, ginger, garlic, onions, carrot, and celery; cook until soft, about 4 minutes. Add flour; cook until smooth, about 2 minutes. Return oxtails to pot with stock, allspice, thyme, and chiles; boil. Reduce heat to medium-low; cook, covered, until oxtails are tender, about 1 1⁄2 hours.
- Add sugar and Worcestershire to pot and cook until liquid is reduced, about 5 minutes. Garnish with scallions and serve with rice.
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