Oxtail
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Flour4 cloves
Garlic1 tbsp
Ginger (chopped)2 sprigs
Thyme (fresh)3 tbsps
Oil1 large
Carrot (julienned)1
Salt1 tbsp
Butter1 tbsp
SugarDirections:
1
Special equipment: Pressure cooker For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough
2
On a lightly floured surface with floured hands knead the dough
3
Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars
4
You should have at least 24
5
For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water
6
Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours
7
Reserve the remaining marinade for later use
8
Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice
9
Brown the oxtails on both sides for 20 minutes
10
Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water
11
) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour
12
Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker
13
Simmer on the stovetop until reduced, 15 to 20 minutes
14
Add the butter beans and cook for 2 more minutes
15
Serve with Jamaican rice and peas and fried ripe plantains!