Authentic oxtail stew with dumplings

Question

Hi! I'm looking for an authentic west indian recipes for oxtail stew with dumplings. My fave place to get this is a whopping 20 mins away from me and that's if there is no traffic. Being in NJ/NY area that's very unlikely. I just love the dumplings in the stew. I would prefer someone of the west indian/jamaican decent because thats the taste I'm looking for.

Answer 1

WEST INDIAN OXTAIL STEW  

1 lb. oxtails

2 onions

1 lb. pumpkin

1/4 tsp. Tabasco

1/2 tsp. salt

4 garlic sections

1 green bell pepper, seedless and chopped

1 tsp. oregano

1 tsp. fresh parsley, chopped

1 lb. yams, cut in quarters

2 ripe plantains, peeled and cut quarters

1/2 tsp. red pepper

2 beef bouillon cubes

Dash of black pepper

3 qt. water

Orange juice

2 tbsp. wine vinegar

Brown oxtails in skillet. Add water and bouillon cubes. Add garlic, onions, peppers, parsley, oregano, vinegar and orange juice. Cover and cook, simmer, for 2 to 3 hours. Add salt and Tabasco. Cover and simmer additional 1 1/2 hours with all other ingredients. Additional vegetables may be added.

Answer 2

If you live near Franklin township (not far from edison), there is a good place called De Island Breeze.   Awsome Oxtail stew

Answer 3

I am a former chef and worked in Jamaica, and the little dumplings you speak of are called "Spinners" a flour and oil dumpling used for a lot of Jamaican stews.

The first thing is the oxtail most good Hispanic style butcher will have them and get them to either saw or cut them, then the stew is as simple as a regular beef stew and then as it cooks make the "Spinners" and drop them in at the end of the cooking process about 30-45 minute before done and you serve.

If you need any tips just let me know, my e-mail is open and I can help you.

Answer 4

OLD - TIME OXTAIL STEW  

2 lb. oxtails, cut in 1 1/2 inch lengths

Flour

2 tbsp. oil

1 onion

1 (16 oz.) can tomatoes

1 (10 1/2 oz.) can condensed beef broth

8 sm. onions

4 potatoes, pared & quartered

4 carrots, pared & quartered

1 can green beans

Salt & pepper

Coat meat with flour and brown in oil. Add sliced onion, tomatoes and broth, salt and pepper. Cover and simmer 2 hours. Add remaining ingredients, cover and simmer 1 hour. Skim off fat. Thicken broth. Serves 6.

EASY DUMPLINGS  

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons butter

3/4 cup milk

Combine ingredients. Drop by teaspoonfuls on top of boiling stew.

Cover tightly and steam for 12 minutes.

Variation: A few teaspoons of finely chopped fresh parsley may be added to batter.

Answer 5

3 lbs oxtails

1/2 lb carrot, sliced

1 large onion, chopped

4 cups water (or 3 cups water and 1 cup beef stock)

1/4 teaspoon dried thyme

1/4 teaspoon ground allspice

2 tablespoons tomato paste

salt & freshly ground black pepper, to taste

1 bay leaf, crumbled

Flour Dumplings

1 cup all-purpose flour

1/4 teaspoon salt

water, as needed

1Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.

2Combine all ingredients, except the dumplings, in a large, heavy saucepan.

3Cover and simmer for about 2 hours.

4Add water if necessary.

5Stir, add the dumplings, and return to low heat for 20 minutes.

6Serve hot.

7FLOUR DUMPLINGS:.

8Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.

9(A sticky dough makes a soft pasty dumpling.).

10Knead in the bowl or on a lightly floured board until smooth.

11Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.

12Add to the stew for the last 20 minutes of cooking.

13*As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.

14Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.

Answer 6

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