On my Jerk Chicken thread Chef Jimmy J mentioned his favorite Jamaican dish is Braised Oxtail heavy on the Matouk's sauce which reminded me I haven't had oxtail in a long time. This past weekend I was feeling tropical so I ran out to find some Oxtail and put together some good old Jamaican Oxtail stew and since I have some Habs I might as well throw together a hot sauce.
Oxtail stew
2lbs Oxtail
1 Onion chopped (I used sweet)
2 Tomatos chopped
2 Scallions chopped
2 Carrots Chopped
2 Scotch Bonnets minced (used Habs instead)
2 Cloves of garlic minced
6 Sprigs of Thyme (leaves taken off and slightly minced)
1/2 tsp Allspice
1/2 tsp Salt
1/2 tsp Pepper
1 can of Broad beans (aka Fava) I used white Kidney beans cause I couldn't find fava
5 cups of water
Got some Oxtail (about 2lbs)
In a bowl coat the meat with the:
Scallion
Garlic
Habs
Thyme
Salt & Pepper
Allspice
Set in fridge for an hour to let seasonings meld with the meat
(I am using a pot because my cheap plastic mixing bowl broke)
In a pot on Med-High Heat sear the Oxtail along with the seasoning in about a tbs of oil
Flip when browned (when meat doesn't stick to the pot) and do the same for the other side
Then add the onion, carrot, tomato for about 2 mins stirring so it doesn't burn. Then add the water and deglaze (as you can see some of the seasoning burned a little but it doesn't matter cause that's good flavor)
Bring to a boil then drop down to a simmer for about 3 hrs.
While that is simmering make your sides.
I went to my Hab plant (supposed to be Scotch Bonnet but my buddy gave me the wrong seeds
)
This was actually before I made anything cause some of the peppers went into the stew and rice and peas
Sauce started as
5 Habs (everything except the stem)
1/2 Sweet Onion
1/2 Carrot
1 Clove of Garlic
1 Mango
1/2 Cup of White Vinegar
Pinch of Salt
Simmer until carrot and onion are cooked
(Picture was before I put the liquid in)
Then I realized I didn't shred the carrots like I normally do so the carrots took to long and lost to much liquid so I had to add about 2 tbs more vinegar and a little water. Wife tasted it and wish she didn't (to hot) so added a little sugar to smooth it out. It was still hot as hell (how I like it) but the little sweet touch from the mango and sugar made it perfect, now she loves the way it burns her and keeps asking for more.
Blended up and ready for dinner (this goes great with pork by the way)
After 3 hrs add the drained beans and simmer for another 30 mins and serve.
Final Plate
Oxtail stew with rice & peas and a piece of coco bread.
(picture before I sat down and started putting the hot sauce on, went great with the meat and rice)
Thanks for looking!
Oxtail stew
2lbs Oxtail
1 Onion chopped (I used sweet)
2 Tomatos chopped
2 Scallions chopped
2 Carrots Chopped
2 Scotch Bonnets minced (used Habs instead)
2 Cloves of garlic minced
6 Sprigs of Thyme (leaves taken off and slightly minced)
1/2 tsp Allspice
1/2 tsp Salt
1/2 tsp Pepper
1 can of Broad beans (aka Fava) I used white Kidney beans cause I couldn't find fava
5 cups of water
Got some Oxtail (about 2lbs)
In a bowl coat the meat with the:
Scallion
Garlic
Habs
Thyme
Salt & Pepper
Allspice
Set in fridge for an hour to let seasonings meld with the meat
(I am using a pot because my cheap plastic mixing bowl broke)
In a pot on Med-High Heat sear the Oxtail along with the seasoning in about a tbs of oil
Flip when browned (when meat doesn't stick to the pot) and do the same for the other side
Then add the onion, carrot, tomato for about 2 mins stirring so it doesn't burn. Then add the water and deglaze (as you can see some of the seasoning burned a little but it doesn't matter cause that's good flavor)
Bring to a boil then drop down to a simmer for about 3 hrs.
While that is simmering make your sides.
I went to my Hab plant (supposed to be Scotch Bonnet but my buddy gave me the wrong seeds
This was actually before I made anything cause some of the peppers went into the stew and rice and peas
Sauce started as
5 Habs (everything except the stem)
1/2 Sweet Onion
1/2 Carrot
1 Clove of Garlic
1 Mango
1/2 Cup of White Vinegar
Pinch of Salt
Simmer until carrot and onion are cooked
(Picture was before I put the liquid in)
Then I realized I didn't shred the carrots like I normally do so the carrots took to long and lost to much liquid so I had to add about 2 tbs more vinegar and a little water. Wife tasted it and wish she didn't (to hot) so added a little sugar to smooth it out. It was still hot as hell (how I like it) but the little sweet touch from the mango and sugar made it perfect, now she loves the way it burns her and keeps asking for more.
Blended up and ready for dinner (this goes great with pork by the way)
After 3 hrs add the drained beans and simmer for another 30 mins and serve.
Final Plate
Oxtail stew with rice & peas and a piece of coco bread.
(picture before I sat down and started putting the hot sauce on, went great with the meat and rice)
Thanks for looking!
