Oxtails
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1843
- Total Fat
- 138
- Saturated Fat
- 50
- Carbohydrates
- 68
- Dietary Fiber
- 11
- Sugar
- 14
- Protein
- 83
- Cholesterol
- 330
- Sodium
- 1172
- Total: 7 hr 15 min (includes marinating time)
- Active: 50 min
Ingredients
Wet Jerk Seasoning:
1 medium onion, chopped
2 tablespoons chopped garlic
1 tablespoon chopped ginger
10 sprigs thyme, leaves stripped
1 Scotch bonnet or habanero pepper, stemmed
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
Oxtails:
2 cups large dry lima beans
5 pounds oxtails, 1-inch thick, excess fat trimmed
1 cup vegetable oil
3 cups diced yellow onion
1 cup medium-diced carrot
2 tablespoons bottled browning sauce
1 tablespoon mushroom soy sauce
2 cups tomato sauce
2 sticks unsalted butter
8 ounces all-purpose flour, plus for hands
2 cups diced bell pepper (a combination of red, green and yellow peppers)
1 cup chopped scallion
Directions
- For the wet jerk seasoning: To a blender, add the onion, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
- For the oxtails: Place the lima beans in a bowl and cover with enough water to soak; set aside.
- Place the oxtails in large mixing bowl, add the wet jerk seasoning, and mix well. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Heat the vegetable oil in a wide pot or skillet. As the oxtails and 3 cups water. Braise, uncovered, for approximately 1 hour, turning the oxtails often.
- Preheat the oven to 350 degrees F.
- Transfer the oxtails to deep baking dish and cover with foil; reserve the pan juices in the braising pot. Bake for 1 hour, until very tender (see Cook's Note).
- Meanwhile, place the braising pot over medium-low heat. Add the onion, carrot, browning sauce, soy sauce, tomato sauce and butter to the reserved pan juices. Drain and add the lima beans, and simmer for 30 minutes.
- While the vegetables are simmering (and meat is still in the oven), make dumplings (spinners): In a small bowl, mix the flour with enough water to make a bread-like dough. With floured hands, shape the dough into small, oblong dumplings, about 2 inches long.
- Add the dumplings to the pot. Then remove the oxtails from the oven and add to the pot, along with the bell pepper and scallion. Simmer until the dumplings are cooked through and the vegetables and lime beans are tender, another 30 minutes.
Cook’s Note
Check the oxtails for tenderness coming out of the oven; the smaller pieces actually take longer to cook.