Oxtail stew with update

Serves 5

Ingredients

Marinade

3 lb Oxtail

1 tbsp. Soy sauce

1 tbsp oil

5 cloves Garlic

2 small Onions

6 sprigs of thyme

1 stalk Scallion

1 Scotch bonnet pepper

1 tsp. allspice berries

2 tsp. Sea salt

1 tsp. sugar

½ tsp. Black pepper

1 tsp. smoked paprika

For stew

2 tbsp. oil

1 sweet pepper

1 small onion

1 tbsp sugar

½ tsp. Black pepper

3 cups water (from de-glazing)

1 can drained butter beans (optional)

Video instructions on the blog/youtube

June 1, 2016 update

Oxtail strew, no soy sauce, no pressure cooker

Ingredients

Marinade

3 lb Oxtail

1 teaspoon sea salt

2 tbsp oil

2 tablespoon ground allspice

1 tablespoon onion powder

1 tablespoon smoked paprika

1 tablespoon dried thyme

1 teaspoon Cayenne pepper

½ tsp. Black pepper

For stew

2 tbsp. oil

1 sweet pepper

3 cups home made chicken stock

1 teaspoon sugar

salt to taste

1 teaspoon allspice powder

Instructions

• Preheat the oven to 400 degrees
• Season the oxtail with all the marinade ingredients allow it to soak for at least and hour over night is best.
• In a dutch pot heat up the two tablespoons of oil
• Brown the oxtail in batches on both sides
• Once they are browned remove them from the heat and set aside
• Add the chicken or beef stock to the pot to de-glaze, add the browned oxtails, cover and place in the oven to cook
• It should take about 2-3 hours of cooking in the oven for the oxtails to become tender.
• Every 30 to 45 minutes check the pot to make sure all the liquid has not dried out. If it is dried out add hot water, fill 3/4 of the way up the meat, do not cover to oxtail completely.
• Once the meat is tender transfer the pot back to the stove to reduce the remaining liquid to a gravy.
• Add the peppers, sugar, allspice and salt to taste.
• once the gravy has reduced remove from the heat and serve.