Caribbean Oxtail Stew

下ごしらえ

材料

作り方

手順

1. 1

   Pat the oxtail pieces dry with paper towels.

   約5 分

   調理のヒント： Drying the meat helps achieve a better sear.

2. 2

   In a large bowl, season the oxtail with salt, black pepper, paprika, and allspice.

   約2 分

3. 3

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   約2 分

4. 4

   Sear the oxtail in batches until browned on all sides, then remove from the pot and set aside.

   約10 分

   調理のヒント： Do not overcrowd the pot; sear in batches to ensure good browning.

5. 5

   Add the yellow onion to the pot and cook until softened, about 5 minutes.

   約5 分

6. 6

   Stir in the garlic and ginger, and cook for another minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic.

7. 7

   Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.

   約3 分

   調理のヒント： Cooking the tomato paste deepens its flavor.

8. 8

   Return the seared oxtail to the pot.

9. 9

   Pour in the beef broth, add the bay leaf, fresh thyme, and the whole scotch bonnet pepper.

   約2 分

   調理のヒント： Leave the scotch bonnet whole to infuse flavor without too much heat. If you prefer more spice, you can prick it with a fork.

10. 10

    Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the oxtail is very tender.

    約2 時間

    調理のヒント： The longer and slower the simmer, the more tender the oxtail will become.

11. 11

    Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.

    約30 分

12. 12

    Stir in the lima beans and cook for 5 minutes more.

    約5 分

13. 13

    Carefully remove the scotch bonnet pepper, bay leaves, and thyme sprigs.

    約1 分

    調理のヒント： Taste and adjust seasoning if needed.

14. 14

    Serve the oxtail stew hot, garnished with fresh green onion if desired.

    調理のヒント： Pairs wonderfully with rice or dumplings.