Serves 6 to 8
5 pounds oxtails, trimmed
1 to 1½ large yellow onions chopped
1 bunch green onions finely chopped
Kosher salt and freshly ground black pepper, to taste
1 bunch thyme
1 tablespoon whole cloves
5 bay leaves
3 sticks cinnamon
250 ml (about 1 cup) cassareep
2 scotch bonnet or 3 habanero chiles
3 2-inch pieces of orange peel
½ teaspoon ground nutmeg
1 teaspoon brown sugar, optional
Instructions: Put the meat and onions into a Dutch oven; add water to cover, season with a little salt and pepper and bring to a boil. Reduce heat and simmer 35 to 45 minutes, skimming off and discarding any scum that forms.
Meanwhile, tightly tie the thyme, cloves, bay leaves and cinnamon in a piece of cheesecloth and add to the pot. Add the cassareep, chiles, orange peel and nutmeg. Bring to a hard simmer, cover and cook about 2 hours, or until the meat starts to pulls away from the bone. Remove the pot from the heat and let cool slightly before removing oxtail; set aside.
Skim and discard the fat and the orange peel and chiles. Return the pot to the stove and bring to a boil. Reduce the sauce by about half, or to desired intensity; add the sugar, if desired.
Return oxtails to the pot and rewarm before serving in shallow bowls. Read More Here
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