Recipe for Authentic Jamaican Oxtail Stew
Oxtails are really hamburger tails. They are stacked with fat and bone and set aside a long effort to cook―and are perfect for braising and use in stews, soups, and stocks.
Korean and Italian foods are both particularly known for utilizing oxtails.
Total: 4 hrs 50 mins - Prep: 20 mins - Cook: 4 hrs 30 mins - Yield: 4 Portions (4 Servings)
They make a delectably rich and generous stew loaded up with vegetables. The Jamaican touch is in the utilization of the allspice. Try not to skip it.
Ingredients
1/3 container little white beans (dried)
2 mugs water (roughly, partitioned)
3 pounds meat oxtails
1 tablespoon fat (crisply rendered or vegetable oil)
3 cloves garlic (stripped and pulverized)
1 medium onion (yellow, stripped, and diced)
1 medium tomato (diced)
2 mugs meat stock (custom made or canned)
2 tablespoons allspice (crisply ground or to taste)
Salt (to taste)
Crisply ground dark pepper (to taste)
Tabasco (to taste)
Method
1-Gather the fixings.
2-Place the beans in a little pot and include some the water.
3-Bring to a bubble, secured, and turn off the warmth. Permit to sit for 60 minutes, secured.
4-Then channel.
5-Brown the oxtails well in the fat or oil.
6-Place the oxtails in a 6-quart stovetop dish, alongside the garlic, onion, and tomato. Include the meat stock and enough water so it just covers the substance of the pot. At that point include the allspice, salt, and pepper.
7-Cover and stew for 1/2 hours, at that point include the depleted beans.
8-Simmer for an extra 2 hours, mixing once in a while. Expel the cover amid the most recent hour of cooking in the event that you incline toward a thicker sauce. Be cautious that the pot does not bubble dry; on the off chance that it looks inescapable, include more water.
9-Taste and include increasingly salt and pepper, if necessary, and a couple of shots of Tabasco, to taste.
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