Keith Lorren's Caribbean Style Oxtail

Keith Lorren's Caribbean Style Oxtail


Ingredients

  • 4-5 lbs of cleaned, fat trimmed oxtail
  • Spice King Beef Stew & Oxtail Seasoning
  • 1 tbsp beef bouillon
  • 1/4 cup soy sauce
  • 1/4 cup olive oil for pot
  • 1 teaspoon allspice berries
  • 1/2 cup ketchup
  • 6 cups water
  • 1/2 cup evaporated milk
  • 16 oz canned butter beans (drained & rinsed)
  • 1 red bell pepper for garnish

SEASONING PASTE

  • 2 bunches fresh scallions
  • 4-6 garlic cloves
  • 2 inch piece of ginger
  • 1 scotch bonnet pepper
  • 2 tablespoons fresh thyme
  • 2 onions

FOR THE DUMPLINGS

  • 2 1/2 all purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup of water or more to form dough
  • dash of chicken bouillon

Directions

  1. Wash and trim excess fat of of oxtail
  2. In a large bowl, Season generously with Spice King Beef Stew & Oxtail Seasoning and add soy sauce. 
  3. Allow to marinate over night or for 1 hour.

PREPARE SEASONING PASTE

  1. Prepare seasoning paste by adding mentioned items in food processor.

CONTINUE PREPARING OXTAIL

  1. In a large pot with tight fitting lid, add olive oil and brown oxtail over medium heat, approximately 7 minutes
  2. Add 90% of the seasoning paste, ketchup, and cover. 
  3. Allow to cook for 30 minutes or until oxtail has created its own juices. 
  4. Add water and milk and simmer on medium temperature for 1.5- 2 hours or until tender. 
  5. Swirl pot often to prevent sticking.

PREPARE DUMPLING

  1. Whisk together flour, salt, and sugar. 
  2. Gradually add water and kneed until a soft dough has formed. 
  3. Form dumplings and set aside.
  4. When oxtail is tender, add dumplings. 
  5. Taste for flavor. Add more Spice King Beef Stew & Oxtail Seasoning, if necessary. 
  6. Simmer for 15-20 minutes.
  7. Add butter beans and sliced red bell pepper.
  8. Simmer an additional 5-10 minutes.
  9. Serve with Keith Lorren's Caribbean Style Rice & Peas.