1/2 teaspoon crushed ginger 9I used the bottled stuff)
1/2 teaspoon worcestershire sauce
1 teaspoon salt
4 cups water
1 1/2 teaspoon vegetable oil
1 heaping tablespoon brown sugar
2-3 cloves of garlic crushed
1 lime / lemon or vinegar (4 tablespoon)
1 tablespoon ketchup
a combination of green onions (scallions), cilantro or shado beni and thyme. About 1 tablespoon each
Instructions
Start by placing the cut pieces of oxtail in a
large bowl and squeeze the lime or lemon juice on
it. Use vinegar if you don’t have limes or lemons.
Pour some water in the bowl and wash each piece of
oxtail. Rinse with cold water as need. Drain and
get ready for seasoning. The seasoning consist of
all the ingredients mentioned above, except the
oil, sugar and 4 cups of water. Mix well and allow
this to marinate for at least 2 hrs in the fridge.
Bring the oil to a high temp in a heavy pot and
add the brown sugar. Stir so the entire lot
changes colour evenly and get to the perfect point
to add the seasoned meat. The key is allowing the
sugar get to a caramel colour, so each piece of
oxtail will get browned evenly. Start adding the
seasoned pieces of oxtail. Stir, reduce to medium
heat and cover. Allow to cook for about 10
minutes. Then bring the heat back to high and burn
off all the liquid (remove the lid). Stir during
this process so the pieces of meat gets coated
evenly. Add the 4 cups of water to the bowl that
had the seasoned meat to pick up any remaining
seasoning that was left behind. When the liquid
dries up in the pot, add the 4 cups of water.
Bring to a boil (covered), then reduce the heat so
it’s a gentle simmer. PATIENCE.. allow this to
cook, stirring occasionally for about 1 3/4 hours.
Then remove the lid and turn up the heat so you
can achieve a nice thick gravy. Remember to turn
off the heat and remove from the burner when you
have a thick gravy.
Serving
Suggestions
Serve with rice and peas
Originally Submitted
4/21/2010
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