How To Make Trini Stew Oxtail
Yield: 6 – 8 Servings
To Season Oxtails:
4 Lbs Oxtail
1½ Tsp Salt
1 Tsp Black Pepper
4 Cloves Garlic, minced
1 Medium Onion, minced
3 Pimento Peppers, minced
2 Tbsp Chadon Beni/Culantro, minced
1 Tbsp Minced Ginger
2 Tomatoes, medium diced
¼ Cup Green Seasoning
To Cook Oxtails:
2 Tbsp Vegetable Oil
5 Tbsp Brown Sugar
3 Tbsp Tomato Paste
2 Carrots, large diced
2 Medium Onions, chopped
1 Stalk Celery, chopped
1 Cinnamon Stick
5 Fine Thyme Sprigs
1 Cup Coconut Milk
4 Cups Water
Place oxtails into a large bowl and wash under cold water twice to remove debris and slime from meat. Drain, then fill bowl again with fresh water and squeeze the juice of the lemon in. Mix and allow oxtails to sit in lemon water for 5 minute then drain water finally.
Season oxtails with the rest of the seasonings, then toss and mix well to allow it to coat evenly. Let marinate for overnight or a minimum of 1 hour.
Place a medium high sided cast iron pot on high heat. When heated add vegetable oil and swirl to cover base of the pot. Immediately sprinkle in the brown sugar.
At this time, allow sugar to progress through different caramelization stages.
Sugar should start to turn a light brown color after 2 minutes then progress to a bubbly blond brown color at three minutes. Stir sugar with a pot soon to evenly mix and disperse heated oil and cook for an additional 20 seconds until you see sugar develops deep amber and intense brown color with puffing bubbles.
Immediately add your seasoned oxtail pieces to the pot carefully and away from you to prevent any splashing and stir pieces in the pot to evenly coat with the browned sugar.
Once pieces are coated evenly, cover pot and let oxtail cook for 8 – 10 minutes as to allow it to spring its natural water.
Remove cover; oxtails should have developed a medium brown tinged color and some water would have accrued at the bottom.
Add the tomato paste, carrots, onions, celery and cinnamon stick. Stir to allow the tomato paste to become one with oxtails then add in the cinnamon stick, thyme sprigs coconut milk and water.
Stir to incorporate. Cover and bring to a boil, then reduce heat to medium and let oxtails cook in the braising liquid for 2 – 2½ hours. (You can easily transfer the contents of the pot, into to a pressure cooker and it will cook in one third of the time)
During cooking, be sure to check on the oxtails few times to stir and ensure there is enough liquid in the pot to cook the meat properly. If liquid is drying up, just add more water and allow it to continue cooking until meat is tender.
After cooking period, remove cover, oxtails would have developed an intensified brown color at this point and some gravy would still be present in the pot. Allow to cook for an additional 5 minutes uncovered to reduce / thicken gravy and then taste oxtails and sauce for seasonings.
You may want to add some additional salt, black pepper or your favorite spices at this point to tailor flavor to your desire.
Remove from heat and cover for pot for 5 minutes allow oxtails and juices to rest before eating.
Serve with simply boiled rice, macaroni pie and callaloo or maybe with boiled provisions for a great meal.