Happy New Year!!!! and hope you had a great holiday.
“This is goooood”, ...one of the compliments I get from someone when I cook oxtail stew for dinner. I’m not sure if it’s directed to me or the oxtail stew, lol. Although I’ve made oxtail many times before, this time I added ingredients like ginger, basil, cilantro to my usual blended ingredients and herbs (thyme, onion, green pepper, red pepper, parsley, pimento) and a scotch bonnet pepper to the pot while the oxtail is cooking. Oxtail takes a long time to cook, about 4 hours, so plan accordingly and add water to your pot when needed. There’s no official recipe for my oxtail stew and I'm not a chef, lol.
Feel free to serve with rice and peas, collard greens or sautéed cabbage.
3 1/2 pounds of oxtail in lime and vinegar water, wash oxtail thoroughly then drain water.
Add seasoning to the oxtail (1 1/2 teaspoons each garlic salt, black pepper, garlic powder, onion powder, paprika, basil) along with 1/2 cup each chopped ingredients (onion, green pepper, red pepper) and 2 stems thyme. Then add your recaito mix of blended 1/2 green pepper, 1/2 red pepper, 1 tablespoon of chopped fresh ginger, 2 stem thyme, 5 pimento seeds, 2 stem cilantro, 2 stem parsley, 3 garlic cloves. Add the secret ingredients, 2 tablespoons ketchup and 1 tablespoon Gravy Master Browning.
Next up: Put gloves on and mix everything together and place in the refrigerator overnight or 1 hour if you're cooking the same day.
In a large nonstick pot over high heat, add a little olive oil then oxtail and cook, stirring, for about 2 to 3 minutes, until they are dark browned.
Lower heat to medium, add 3 cups of water and 1 whole scotch bonnet pepper, cook for 4 to 4 1/2 hours, adding water when needed.
P.S. Leave a comment below about how you make your oxtail stew. Stay healthy and be safe.