Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart.
You could allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week.
- 2 -3 tbsp cooking oil
- 1- 2pound oxtail cut up medium pieces
- 1 onion chopped
- 2 tbsp minced garlic
- 1 tbsp fresh chopped thyme
- ½ tbsp smoked paprika
- 1 tbsp ketchup /tomato paste
- 2 green onions chopped
- 1 tbsp Worcestershire sauce
- Salt to taste
- Season oxtail with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain the oil and leave about 2-3 tablespoons
- Add onions, green onions, garlic, thyme, allspice, Worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
- Then add about 4-6 cups of water, it’s best to start with 4 cups, then add as needed.
- Bring to a boil and let it simmer until tender about 2- 3 hours, occasionally stirring the saucepan.
- About 20-30 minutes before you remove from the stove, adjust the thickness of soup with water or stock
- Season with salt according to preference.