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December 2016

Oxtail Stew

INGREDIENTS

Dry Rub Mix
1/2 teaspoon onion granules
1/2 teaspoon garlic granules
1/2 teaspoon Lawry's seasoned salt
1/2 teaspoon Old Bay seasoning

3 pounds oxtail - trimmed
1 large onion - chopped
3 pieces green onion - sliced 1/2 inch
3 garlic cloves - minced
1 Scotch bonnet pepper - to taste
2 tablespoons mushroom soy sauce + 3 tablespoons of water mixed together
4 sprigs fresh thyme
1 teaspoon whole allspice berries
1/2 cup vegetable oil
16oz beef stock
1/2 cup red wine
1 cup of canned butter beans
1/4 cup ketchup
1 teaspoon butter
2 teaspoons flour

DIRECTIONS

Preheat oven to 350 degrees. Combine dry seasoning rub in a bowl. 

Rinse and pat dry oxtail and place on a sheet tray. Season generously with the dry rub. 

In a separate bowl, mix soy sauce and water together. Add onion, garlic, green onion, thyme, scotch bonnet to the mixture. Massage very well into the meat and place in refrigerator overnight. 

Remove meat from refrigerator, separating it from vegetables. Heat oil in a large skillet and sear meat until golden brown on both sides. Once seared, add the vegetables to skillet and sauté for about 5 minutes in low heat. Add butter then flour and cook for 3 minutes. Add wine, and cook for about a minute before adding beef stock and ketchup. Liquid should cover the meat. If not, add a little water until meat is covered.  

Place skillet in the oven. Cook until tender, stirring occasionally for about 90 minutes. If salt is needed, add to taste.

Drain beans and add to meat and vegetables once done. Serve with white rice


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