Serves 4
Ingredients
1/3 cup brown sugar
1/3 cup water
4 lbs (2 kg) Oxtails
6 cloves garlic, diced
1 Tbsp fresh thyme leaves
1 Tbsp red or white wine vinegar
¼ cup Island Gurl Seasoned Salt
1/3 cup browning
¼ cup ketchup
1 tsp ground black pepper
4 cups beef stock or water
1 ½ cups red kidney beans
1 tsp allspice pimiento, crushed or grounded
1 whole Scotch bonnet
1 Bay leaf
½ sweet onion, sliced
1 Tbsp brown sugar
1 recipe for spinner dumplings @islandgurlfoods.com
2 scallions or green onions, sliced
1. Add sugar to a medium saucepan over medium heat,
stir until sugar starts to melt. Once melted, stir constantly
until dark (almost black) for about 2-3 minutes. Remove
from heat, set aside and let cool, store in a glass jar.
2. Rinse oxtails in a large bowl of water with 1 Tbsp white
Vinegar, juice of ½ lime and trim away some of the fat.
Drain and discard water.
Place oxtails in a large bowl, add garlic, thyme, vinegar,
seasoned salt, browning, ketchup, black pepper and massage
with hands.
3. Preheat oven to 500°F. Transfer oxtails to a 13- x 9-inch
baking pan, transfer to oven and let sear for 20 minutes, turning
oxtails over halfway through.
4. Transfer to a 6-quart (6 L) wide-bottomed pot or Dutch oven,
add stock, place over medium-high heat and bring to a boil then
lower to simmer. Add beans, pimiento, pepper, bay leaf, onion,
cover with lid and cook for 90 minutes. Add dumplings, onions
and cook for an additional 15 minutes or until oxtails are fork tender.
Serve with rice and peas, plantains and steamed cabbage.
