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December 10, 2006
Jamaican Oxtails, Rice and Peas
For those who requested an oxtail recipe this is one
of my favorites. Have the butcher cut your oxtails
small instead of in the large pieces that are usually
sold in the supermarkets.
Jamaican Oxtails:
4 tbsp olive oil
3 lbs oxtails cut small
salt and pepper
1 medium onion diced
1/2 c carrots diced
1/4 c celery diced
2 tbsp grated ginger
1/4 c scallions
2 cloves garlic
2 tbsp tomato paste
2 1/2 c flour
1 bottle Stout beer
1 1/2 c beef stock
1/2 tsp allspice
1 tbsp chopped parsley
In a dutch oven heat olive oil. Season oxtails with
salt and pepper to taste and brown. Remove from pan
and sautee onions, carrots, celery, and ginger till
soft. Add tomato paste and stir till mixed, then add
flour and cook aprox 3 minutes. Add beer and bring to
a boil. Add stock, allspice, and browned oxtails and
bring to a boil. Reduce and simmer and 2 hrs covered.
Garnish with parsley and serve over rice and peas.
Rice and Peas:
1 1/2 c dry red kidney beans, cow peas or pinto beans
2 cloves garlic
1/2 c unsweetened coconut milk
3 scallions
1 scotch bonnet pepper diced
3 sprigs thyme
1 1/2 long grain rice
salt and pepper
Soak beans overnight then cook in a pot with garlic,
salt and pepper to taste and water 1 1/2 to 2 hrs till
tender. Then add milk, scallion, scotch bonnet and
thyme. Bring to a boil then add rice. Cook till
tender.
Note about scotch bonnet peppers:
Although these peppers are small they are EXTREMELY
hot and should be handled with care. Wear rubber
gloves when handeling to ensure the peppers dont touch
any scratches that may be on your hands and make sure
you wash your hands thouroughly afterwards. To reduce
heat remove seeds or only use half the pepper instead
of a whole one.
Contributed to our recipe list by Michele
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Posted by Willie Crawford at December 10, 2006 05:38 PM
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