Thursday, December 13, 2012

Jamaican Oxtail Stew

This recipe is taken from a YouTube video originally posted by Black Onyx.  Do a quick search on YouTube for "Jamaican Oxtail Recipe" and her video will likely pop up as one of the top five.

I first encountered Black Onyx recipe about two years ago and I have been cooking her version ever since.  I did tweak a couple things to my own liking.  One: I use a Serrano pepper instead of the more traditional Scotch Pepper (a.k.a Habenero Pepper).  I found the Scotch pepper to be a little too spicy.  Two: I used beef broth instead of water as the liquid used in the pressure cooker sauce.  Three: I added an anchovy fillet to the spices which acts as an Umami that helps intensify the beef flavor of the dish.

I've also included the actual 2 part video of Black Onyx YouTube recipe at the end of this page and on the Food Videos page of my blog.

Servings: 4
Prep Time:  30 minutes to 4 hours for marination
Cooking Time: 2 hours
Active Time: 30 minutes
Special Tools:  Food Processor and Medium Size Pressure Cooker


2lbs. Ox Tail (Fat Trimmed)
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Crushed Red Pepper Flakes
1/4 Teaspoon Allspice
1/4 Cup Low Sodium Soy Sauce
1/2 Cup Yellow Onion Coarsely Chopped
1/2 Red Bell Pepper
1 Serrano Pepper
4 Garlic Cloves Chopped
4 Scallions Coarsely Chopped
1 Anchovy fillet
2 Tablespoons Olive Oil
15 oz. Can Butter Beans
4 Cups Beef Broth

Step 1: Marinate the Ox Tail -- In a large bowl, salt and pepper the Ox Tail meat.  Add the red pepper flakes, all spice and soy sauce and combine the ingredients to make sure the meat is well coated.  Cover with plastic wrap and refrigerate to marinate for at least a half-hour and up to 4 hours.

Step 2: In a food processor, combine the yellow onions, bell pepper, garlic cloves, scallions and anchovy.  Pulse 8-10 times until the ingredients are well combined and chopped (do not liquefy).  Set aside.

Step 3: Browning the Meat -- In a large skillet heat the oil to medium high. Add the Ox Tail meat and set aside the marinade sauce for later use.  Brown the meat on all sides (about 8-10 minutes).  When done transfer the browned meat to the Pressure Cooker.

Step 4:  Add the reserved marinade to the pressure cooker.  Add the combined ingredients from the food processor, the butter beans and 4 cups of beef broth to the pressure cooker.  Cover and seal the pressure cooker and place on the stove burner at medium heat.  Cook for 1 hour 30 minutes.   Remove from heat and let the pressure cooker cool for 10-15 minutes before unsealing the cover.

Serve with plain white rice or Jamaican rice and peas.  Enjoy.

Below are the YouTube videos of recipe by Black Onyx.

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