Caribbean: Jamaica: Jamaican OxtailsINGREDIENTS:
2 ½ lb beef oxtails (rinsed, dried, and trimmed of excess fat)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon salt
2 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon browning sauce
½ teaspoon ground cayenne pepper
2 tablespoon vegetable oil
2 medium carrots (sliced)
2 ribs celery (sliced)
1 medium yellow onion (chopped)
1 jalapeno pepper (chopped)
1 tablespoon garlic (minced)
3 cups beef broth
1 bunch thyme
1 bay leaf
1 16 oz can butter beans (drained and rinsed)
INSTRUCTIONS:
Prepare your oxtail by rinsing and patting dry with paper towels. Place them into a medium sized mixing bowl, then sprinkle with Worcestershire sauce, soy sauce, brown sugar, salt, garlic powder, pepper, paprika, browning sauce and cayenne pepper. Toss to coat thoroughly.
Heat a large pan or Dutch oven over high heat with the vegetable oil. The oil should shimmer, and be just at the point of smoke. Sear the seasoned oxtail in the heated oil for about 3 minutes, or just until the meat gets a golden brown coloring. Transfer the browned oxtail to a plate and set aside.
Reduce the heat to medium high and saute the carrots, celery, onion, pepper and garlic until softened and fragrant, about 3-4 minutes. Once softened, add in the broth, thyme and bay leaf. Bring the broth and vegetables to a slow boil and return the oxtail.
Cover the pan, reduce your heat to low and simmer for about 3 hours. The oxtail should be tender when done, and pulled from the bone with a fork.
When the oxtail is done, remove the lid from your pan and increase the heat to medium high again. Add the rinsed butter beans and allow the broth to simmer off and thicken your oxtail gravy for about 5-10 minutes. Stir frequently while reducing, and adjust your heat as needed to prevent burning.
Once thickened slightly, remove the oxtail from heat and serve over rice immediately.
