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This is a mouth watering dish , the oxtail is so soft and tender in a flavourful gravy. It’s fall of the bone tender goodness. Perfect to warm you on a cold winters day. It’s soul satisfying.
This is a one pot dish that can be cooked in a pressure cooker /ninja/slow cooker.
Ingredients:
1 kg oxtail ( ask your butcher to cut into small pieces)
1 large onion chopped
2-3 spring onions chopped
2-3 garlic cloves chopped finely
1/2 tsp crushed black pepper
Handful of Thyme leaves
1 stock cube
2 tbsp Worcestershire sauce
2 tbsp dark soy sauce
6-8 allspice berries
2 tbsp tomato puree
1 whole scotch bonnet chopped finely
1 tbsp honey/ brown sugar- this is to cut the spice
1 tin butter beans
1 chopped carrot
Salt for seasoning
Method:
- Wash the oxtail well. I usually soak for a little while in water and dash for vinegar. Once throughly cleaned, rinse and keep aside.
- Marinate the oxtail with the above ingredients besides the honey/sugar, butter beans, carrots & tomato puree. Leave overnight or for atleast 2 hours.
- When ready to cook, remove the meat pieces and separate from the rest of the marinade.
- Add oil to a large pot and add the oxtail to brown. Once it has got a nice colour & char, remove and keep aside.
- Add the marinade and water, scrape the bottom and make sure you get all the caramelised bits.
- Add the oxtail back in and pressure cook for 10 mins. Release the pressure once done and check, if it’s not tender, pressure cook for further 5 mins.
- Add in the butter beans and carrots and let the sauce thicken. Check the spice level and add sugar/honey. Once the carrot is soft and gravy thickened. Take off the heat.
- Enjoy with rice & peas and coleslaw.
