Jamaican Oxtail

• μερίδες: 8 servings

Υλικά

5 pounds, oxtails, 2 to 2½ inches thick, trimmed

2 , onions, halved and sliced thin

10 sprigs, fresh thyme

2 , scallions, crushed with side of knife, then chopped

2 tablespoons, distilled white vinegar

1 tablespoon, table salt

1 tablespoon, pepper

1 tablespoon, Worcestershire sauce

1 tablespoon, dark soy sauce

3 , garlic cloves, chopped

1 teaspoon, onion powder

1 teaspoon, granulated garlic

8 , whole allspice berries

6 cups, hot water

1 , Scotch bonnet chile

1 (15.5-ounce) can, butter beans, rinsed

¼ cup, ketchup

¼ cup, sugar

¼ cup, hot water

Οδηγίες

FOR THE OXTAIL: Place oxtails in large bowl and fill with cold water. Agitate to remove any loose bone and fat fragments. Drain and repeat, then drain again.

Add onions, thyme sprigs, scallions, vinegar, salt, pepper, Worcestershire, soy sauce, garlic, onion powder, granulated garlic, and allspice berries to bowl with oxtails and toss to thoroughly combine. Cover and refrigerate for at least 4 hours or up to 24 hours.

Brush marinade off oxtails and transfer oxtails to plate; reserve marinade to use in step 9.

FOR THE BROWNING: Add sugar to center of large Dutch oven. Place pot over medium-low heat and cook, without stirring, until edges of sugar begin to liquefy and turn golden, about 4 minutes. Using long-handled wooden spoon or heat-resistant rubber spatula, pull edges of melted sugar inward to help melt remaining sugar.

Continue to cook until sugar turns dark chocolate brown, 4 to 6 minutes longer, stirring often for even cooking. (Browning will smoke; we recommend turning on your hood vent.)

Carefully add ¼ cup hot water to browning (mixture will sputter and let off steam) and stir to incorporate. Simmer until reduced by half and large bubbles break surface, 1½ to 2 minutes.

Add oxtails to browning and increase heat to medium-high (pot will be crowded). Cook, turning oxtails frequently, until oxtails have picked up significant color from sugar-based browning, some fond has begun to form on bottom of pot, and most moisture has cooked off to point where sizzling can be heard, 10 to 12 minutes.

Add 6 cups hot water to pot and bring to boil. Cover; reduce heat to medium-low; and cook at strong simmer for 2½ hours, stirring and turning oxtails occasionally.

Stir reserved marinade into pot. Poke small hole in Scotch bonnet with tip of paring knife and add to pot. Cover and continue to simmer until largest oxtails are fork-tender and meat begins to fall easily off bone, about 1 hour longer, stirring occasionally and being mindful to not burst Scotch bonnet as you stir.

Stir in butter beans and continue to simmer, covered, until meat falls easily off bone, about 30 minutes longer. Stir in ketchup and cook, uncovered, until liquid has thickened and reduced to just below surface of oxtails, 5 to 15 minutes. Serve.

Διατροφή

• Θερμίδες: 6020