Ingredients
Meat
2 lb. oxtails, cut into 2″ pieces
Vegetables
1 tbsp. minced ginger
6 cloves garlic, minced
2 large yellow onions, chopped
2 carrot, chopped
1 rib celery, chopped
4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick
1 bunch scallions, trimmed and chopped
1 Scotch bonnet pepper, whole
2 small or 1 large celeriac, peeled and cut into 2-inch chunks
Grated zest of 1 lemon
Herbs
4 sprigs thyme
5 parsley sprigs, plus 1/4 cup chopped parsley leaves
2 rosemary branches
2 bay leaves
4 scallions, roughly chopped
Sauce, Oil, Spice, Other
3 tbsp. canola oil
Kosher salt and freshly ground black pepper, to taste
3 tbsp. tomato paste
2 tbsp. flour
4 cups chicken stock
1 tbsp. whole allspice berries
½ teaspoon ground allspice
2 tbsp. light brown sugar
red wine
3 tablespoons soy sauce
1 tbsp. Worcestershire sauce
Cooked rice, for serving
3 tablespoons light brown sugar
2 tablespoons white sugar
3 tablespoons tomato ketchup
Angostura Bitters
https://cooking.nytimes.com/recipes/1016029-wine-braised-oxtail
https://cooking.nytimes.com/recipes/1013460-jamaican-oxtail-stew
https://www.saveur.com/article/Recipes/Classic-Caribbean-Oxtail-Stew
Leave a Reply