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Passport & Plate - Oxtail

Haiti | Sunday, February 22, 2015 | 5 photos

Ingredients
3 lbs oxtail
2 cups beef stock
2 cups water
1 medium yellow onion, peeled and diced
1 medium tomato, diced
1 tbsp sour orange juice
1 tbsp vegetable oil
2 tbsp allspice
3 cloves of garlic, peeled and crushed
scotch bonnet pepper to taste

 

How to prepare this recipe
Brown the oxtails in oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water to cover the contents of the pot. Add the allspice, sour orange juice, salt and pepper. Cover and simmer for 3.5 hours adding the scotch bonnet pepper towards the last 30 mins. Stir occasionally. For a thicker sauce, remove the lid during the last hour of cooking. Season with salt, pepper as needed.

 

The story behind this recipe
Oxtail is a dish that's served all over Africa, West Indies, South America, Indonesia, etc... but this variation is more in line with the taste of the dish made in Haiti. As always, depends on where your from, what you like in your Oxtail... I vary it slightly each time suit palate. Tangy and spicy is my goal.