Tuesday, 11 February 2020

Jamaican Oxtail Stew

Jamaican Oxtail Stew

1 tbsp. vegetable oil
3 lb. oxtail, cut into 2" pieces
Kosher salt
Freshly ground black pepper
1 large onion, chopped

  • Step number one. In a large Dutch oven over medium heat, heat oil. Season oxtails all over with salt and pepper. Working in batches, sear all pieces of oxtail until golden on all sides. Remove oxtails from pot and set aside in a large bowl.
  • And now, Add half the onion and half the green onion and cook until soft, 6 minutes. Add ginger, garlic, tomato paste, thyme, and allspice berries and cook until mixture is fragrant and tomato paste has darkened slightly, 2 to 3 minutes. Add flour and cook, stirring frequently, until no longer raw, 1 to 2 minutes more.
  • Step three, Remove pot from heat and return oxtail to pot. Add chiles and 4 cups water to the pot and return to medium heat. Bring to a simmer and cover and cook for 1 hour, stirring occasionally. Skim fat occasionally if desired.
  • Original Article: https://www.delish.com/cooking/recipe-ideas/a25837513/jamaican-oxtail-stew-recipe/

  • Rated 4/5 based on 45 Reviews

    No comments:

    Post a comment