Who would love to know how to cook the baddest oxtail ever?

Question

truss me pan dat

Answer 1

I think Jamaicans are famous for eating oxtail curry.

INGREDIENTS :

1 oxtail (about 2-2.5 lbs), cut into pieces

4 tblsp corn flour

2 tblsp cooking oil

Salt and Black pepper

2 tblsp curry powder, optional

4 rashers (slices) Bacon (Sugar cured, rindless)

2 medium onions sliced

1 clove garlic crushed

4 carrots pared and sliced

1 cup peeled chopped tomatoes

1 pint (16 fl. Oz) hot water

2 stalks green onions finely sliced

1 spring thyme

1 can butter beans (Lima beans)

METHOD:

Trim away excess fat and place oxtail in boiling water for 2 to 3 minutes to blanch. Drain well on absorbent paper and coat with cornflour. Sprinkle with salt and pepper.

Heat oil in heavy skillet and brown oxtail on both sides removing when brown. Pour off excess fat. Dice bacon and fry for a few minutes.

Return oxtail to pot with bacon, add carrots, onion, garlic, tomatoes, curry powder and hot water. Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender.

At this stage add more liquid if necessary and season.

Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes. Serving for 4.

Answer 2

ohhhhhhhhhhh  me me!

Answer 3

Hey Trevor!

I got that delicious rice and pea recipe!

Thks!

Now... do tell

How would i cook the baddest oxtail ever? =)

Heres the pic and this is some bad oxtail!!!

http://www.jamaicamekrazy.com/graphics/o...

Answer 4

The last girls recipe is similar to one we used when I worked at a resort in Montego Bay Jamaica, for me the butter beans are an option, I prefer just plain old white potatos.

One thing I found like with goat meat and quick blanch ina pot of hot salted water to rid them of the fat and blood, then brwon them in a pot or inthe oven, I cook mine in a crockpot for 4-6 hours.

Her recipe is a standard Jamaican home style preparation, the scotch bonnet peppers are fiery so if your not a spicy food eater either use it whole uncut or som eother spice componant.

The longer they cook the more tender they are and they are are also better made and reheated. I generally make a johnnycake for sopping up the gravy, as it can be a bit fatty.