Stew oxtail is a recipe that has been on my radar for quite some time. Obtaining fresh oxtail however is not the easiest task so I finally gave in and bought frozen oxtail.
From Scraps To Coveted Cuts
Oxtail was that “undesirable” part of the animal that enslaved Africans would prepare. Plantation owners would go for “higher end” cuts of meat. But today oxtail has grown in popularity and “status” and is considered a high end cut of meat because they definitely ain’t cheap or easy to come by.
If you are pressed for time then you can use a pressure cooker to make this dish. However, if you can afford to, I suggest that you take your time and do this low and slow. The depth of flavor and the final texture of the stew oxtail when braised slowly yields absolutely amazing results.
Stew Oxtail With Lentil Peas
Ingredients
- 2 ½ lbs oxtail
- 2 cups lentils soaked
- 3 tbsp brown sugar
- ½ tsp nutmeg
- 1 tsp all spice
- 6 grains clove
- 1 cinnamon stick
- 2 tbsp roucou
- 2 bay leaves
- 1 large onion diced
- 8 cloves garlic minced
- 6 pimentos chopped
- 4 celery stalks chopped
- 1 scotch bonnet pepper
- salt & black pepper to taste
- 6 ½ cups water
Instructions
- Add brown sugar to a pot and caramelize making sure to keep stirring the sugar
- Add oxtail to the pot as soon as caramelized sugar goes from light brown to dark brown then toss until all pieces are coated
- Add spices and aromatics, season with salt & black pepper then combine well
- Cover the pot and allow oxtail to cook for 8 to 10 minutes on low heat
- Add roucou, bay leaves, scotch bonnet pepper and 4 cups of water
- Cover and allow to come to a boil then reduce to low heat and simmer for 2 1/2 hours
- Add lentil peas and 2 1/2 cups of water
- Cover and bring to a boil on high heat then reduce heat to low and simmer for 40 minutes
- Finish with chopped celery leaves
- Serve & Enjoy
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