Oxtail and Rice & Peas

2 lb Oxtails-cut, thawed, and cleaned 

Garlic – fresh and powdered

Scallion – chopped 

Ginger 

Thyme 

Sweet pepper

Onion – sweet or yellow

Scotch Bonnet Pepper – finely chopped

Browning or brown sugar– You will use about 1 teaspoon. 

Soy Sauce – add about 1 teaspoon to add color as well as flavor.

All purpose seasoning

Garlic Powder

Onion Powder 

Salt and Black Pepper – season to taste

Brown Sugar – used for a touch of sweetness and to mellow out the spice of the scotch bonnet pepper.

Ketchup – used to thicken and add flavor to the stew. 

Beef Broth – provides additional liquid for gravy and overall flavor. 

Butter Beans –or add broad beans

Vegetable Oil – to sear the oxtails but any kind of neutral cooking oil such as avocado oil, canola or peanut oil will work

• Prep seasoning*

• I like to have my butcher cut the oxtails in 1 ½ cuts.

• Trim any excess fat and use cold or lukewarm water to rise with lemons or vinegar.

• Place the oxtails in a large bowl and add cool water with either vinegar, fresh lemons, or lemon juice.

• Rise again, then pour off the liquid.

• *Season with garlic, scallion, ginger, and onions. Then add the browning, soy sauce, all purpose seasoning, garlic powder (or minced garlic), onion powder, black pepper, sugar, and salt.

• Cover and allow to marinate.

• Add oil to a saute pan and when hot, add oxtails and brown on both sides. Be careful not to crowd the pot otherwise the oxtails can burn or generate too much liquid. Once browned, set the meat aside.

• Add the meat to a pressure cooker. 

• Please ensure you are aware of safety measures when using a pressure cooker. Kingston 10 and it’s associates are not responsible for injuries caused by misuse or by accidental mishaps. Using the pressure cooker is at your own risk.

• Pressure cook for 30-45 mins, release pressure before opening the pot. I like to let the pot sit for a few more minutes until all the steam has escaped. 

• Add beef stock to the pot and mix in the oxtail residue. 

• Add fresh seasoning to cover the oxtails, including finely chopped half scotch bonnet pepper ( or the whole pepper when stewing in the pot; instructions below) 

• Add liquid seasonings and butter beans, then pressure cook again, this time for 10-15 mins. 

• My father was brave enough to use the pressure cooker to complete the preparation and his oxtails came out perfectly. I on the other hand, prefer to transfer the meat, fresh and liquid seasoning to a pot on the stove and “cook it down” that way. This way you can monitor the readiness of the stew.

• As the oxtail stews, add water so that the oxtail will generate enough gravy. 

• If the gravy is too watery, mix cold water and some flour, then combine with some of the oxtail gravy and pour this back into the pot. Allow to continue to simmer and remove the scotch bonnet, then continue the simmer for a total of 45 to 60 mins

• Serve with Kingston 10 Rice & Peas