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Oxtail Stew, Rice & Peas, Coco bread & Mango Habanero sauce - For you Chef Jimmy J

post #1 of 18
Thread Starter 

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)

 

evo pics 021.jpg

 

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)

evo pics 022.jpg

 

In a pot on Med-High Heat sear the Oxtail along with the seasoning in about a tbs of oil

 

evo pics 024.jpg

 

Flip when browned (when meat doesn't stick to the pot) and do the same for the other side

 

evo pics 025.jpg

 

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)

 

evo pics 026.jpg

 

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 icon_evil.gif) evo pics 019.jpg

 

This was actually before I made anything cause some of the peppers went into the stew and rice and peas

 

evo pics 020.jpg

 

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)

evo pics 028.jpg

 

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)

 

evo pics 029.jpg

 

 

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)

evo pics 032.jpg

 

 

 

Thanks for looking!

post #2 of 18

I've never had oxtail, but yours certainly looks delicious!

 

That last photo is a great looking plate of food!

 

Great thread & step by step!

post #3 of 18

Oxtail, the under rated meat.  Delicious when done to perfection like this!  Excellent!  Beautiful Q-view.

post #4 of 18

LOL...I ordered 3 Lbs of Oxtails yesterday!...Now I need to find some Scotch Bonnets/ Habs and if the store has it Ripe Papaya...It sucks that I can't find Matouk's in this area. Your Recipe is Very similar to the one I use, but I was taught to add 1/2 cup Soy Sauce and 1-2 Tbs Browning Sauce, Grace's is common but I like Gravy Master...Strange coincidence that you posted this today thanks for the recipes...JJ 

 

BTW...What's up with the Child's Portion!roflmao.gif

post #5 of 18

Looks-Great.gif

post #6 of 18
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I've never had oxtail, but yours certainly looks delicious!

 

That last photo is a great looking plate of food!

 

Great thread & step by step!


Thanks Al! It is one of those under used meats, tastes like beef just people get scared of it being a tail. This was my wife's 1st try and she loved it. Couldn't believe out of all the times we have been to Jamaica she never tried it, now I get her to try almost everything.

 



Quote:
Originally Posted by Frosty View Post

Oxtail, the under rated meat.  Delicious when done to perfection like this!  Excellent!  Beautiful Q-view.


Thanks Frosty! Definitely under rated, I love it.

 

post #7 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

LOL...I ordered 3 Lbs of Oxtails yesterday!...Now I need to find some Scotch Bonnets/ Habs and if the store has it Ripe Papaya...It sucks that I can't find Matouk's in this area. Your Recipe is Very similar to the one I use, but I was taught to add 1/2 cup Soy Sauce and 1-2 Tbs Browning Sauce, Grace's is common but I like Gravy Master...Strange coincidence that you posted this today thanks for the recipes...JJ 

 

BTW...What's up with the Child's Portion!roflmao.gif


I just got a new bottle of Matouk's from Giant in the international section but since I had the peppers figured I would make my own sauce, I was in the mood for mango and the papaya wasn't ripe anyway. I use Grace's hot sauce all of the time on the rice and peas and have used the browning sauce for brown chicken stew and brown fish stew. I can't wait to see your recipe and try it.

 

Child's portion....laugh1.gif

 



Quote:
Originally Posted by michael ark View Post

Looks-Great.gif


Thanks!

 

post #8 of 18

I'll post when I make them...I ordered the Tails with a Six Week Dry Aged Rib Roast and 6 ea 8 inch split Marrow Bones...The whole order won't be ready for 3 weeks because of the Beef...JJ

post #9 of 18

Just made some oxtails last week, but yours look a lot better!  Thanks for the recipe.

 

About as beefy a flavor as you can get, they are great.  A friend in the meat packing biz told me they used to throw most of them away.  Now they are 4.50 per LB here.  Sometimes 2.99 on sale.

 

Good luck and good smoking.

post #10 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I'll post when I make them...I ordered the Tails with a Six Week Dry Aged Rib Roast and 6 ea 8 inch split Marrow Bones...The whole order won't be ready for 3 weeks because of the Beef...JJ


I'll be looking for it. Aged rib roast sounds great too, got me jealous. What are you gonna do with the marrow..... roasted, stock, soup?

 



Quote:
Originally Posted by Venture View Post

Just made some oxtails last week, but yours look a lot better!  Thanks for the recipe.

 

About as beefy a flavor as you can get, they are great.  A friend in the meat packing biz told me they used to throw most of them away.  Now they are 4.50 per LB here.  Sometimes 2.99 on sale.

 

Good luck and good smoking.

 

Thanks! The price has gone up around here too (think I paid $3.99lb), I liked it better when they were dirt cheap.
 

 

post #11 of 18

Ahron, morning.... Luv Ox tails..... I have heard, and can confirm, the best meat on the cow comes the the north end and the south end..... tongue and tails....

great job on the tails....   Dave

post #12 of 18

Great job,looks brilliant .Ox tail one of those things you either get it or you dont. I do a few different things with them but mostly in the winter,or what we call winter down hereaussieflag.gifIm with Dave Omak on taste beef cheeks hard working muscle tasty.Tail hard working muscles tasty. You just have to know how to cook them & you obviously do.The price always goes up when people work out what they are missing.

post #13 of 18
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Ahron, morning.... Luv Ox tails..... I have heard, and can confirm, the best meat on the cow comes the the north end and the south end..... tongue and tails....

great job on the tails....   Dave



Thanks DaveOmak!

post #14 of 18

Thats another one of those meats that the Food Network has made the price go sky high on...They look great !!!

post #15 of 18

Man that is some great looking chow for sure. I would love a plate of that! Great tutorial too 

post #16 of 18

I love oxtail and yours  looks great . at my house i put in rad wine and chicken stock to caver the meat + 1 finger add 2 TBS  flower and mix and put it in the oven covered  at 210 for 4 hours uncover 250 for an hour .you will get soft soft meat and a thick gravy 

post #17 of 18

icon_cool.gif

We have had ox tail stew a couple of times on a few of our trips to Jamacia. Your stew looks great and I bet it taste awesome to.

post #18 of 18
Thread Starter 
Quote:
Originally Posted by Roller View Post

Thats another one of those meats that the Food Network has made the price go sky high on...They look great !!!


Thanks Roller! That is the only thing I don't like about food shows, they let everyone know about great products then the price goes up.

 



Quote:
Originally Posted by Scarbelly View Post

Man that is some great looking chow for sure. I would love a plate of that! Great tutorial too 

 

Thanks Scarbelly!
 

 



Quote:
Originally Posted by africanmeat View Post

I love oxtail and yours  looks great . at my house i put in rad wine and chicken stock to caver the meat + 1 finger add 2 TBS  flower and mix and put it in the oven covered  at 210 for 4 hours uncover 250 for an hour .you will get soft soft meat and a thick gravy 


Thanks Ahron! Yours sounds great too!

 



Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

We have had ox tail stew a couple of times on a few of our trips to Jamacia. Your stew looks great and I bet it taste awesome to.


Thanks mballi!

 

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