Trinidadian Oxtail Stew
I have had the fortune of meeting and befriending a fantastic Trinidadian Chef via Google+ hangouts and have proudly been able to work with him. Larry Fournillier is an Amazing Person and an even BETTER Chef! Presenting, My TriniDaddy!!
Larry Fournellier’s TRINI-STYLED STEWED OXTAIL recipe:
- 2lbs of oxtail (ask your butcher to cut it into 1 inch pieces)
- 1 tin of butter beans (lima)
- 5 cups of water
- 1 onion
- 2 tomatoes
- 2 scallion (green onions)
- 1/2 a scotch bonnet pepper (I normally use a whole one ;-0 )
- 2 carrots
- 3-4 bay leaves
- 2 sticks of cinnamon
- 3 pieces of clove
- 5 cloves of garlic
- 4 sprigs of fresh thyme
- 2 tablespoon chopped celery
- 1/4 teaspoon of allspice
- 1/2 tablespoon of salt
- 1/4 teaspoon of black pepper
- 2-3 tablespoons vegetable oil
* You’ll need about 3 tablespoons of lime or lemon juice to wash the oxtail pieces with (use vinegar as well).
Place the cut pieces of oxtail in a bowl and pour the lime juice over it, give it a good stir and pour in some water. Wash each piece off, then drain. Rinse with cool water and pat dry. Now in a fairly large pan, heat the vegetable oil on high and brown the pieces of oxtail. Try not to crowd the pan or it will not brown properly and it will release a tons of liquid. I did mine in two batches.
While this was browning (takes about 15 minutes) prepare the other ingredients (wash, peel and chop)
With the pieces of oxtail all browned, you may need an extra tablespoon of vegetable oil in the pan (not mentioned in the ingredients list above).. add the diced onion and garlic. Let that cook on medium heat for a few minutes. Then add back the pieces of oxtail and top with the aromatics, herbs and vegetables.
Give that good stir, then add the salt, black pepper and allspice. Now top with the 5 cups of water (enough water to cover everything) and bring to a boil. When it starts boiling, reduce to as low as you can and have it at a gentle simmer. Cover the pot and let that simmer for about 2 hrs or until the meat is tender. You will want to have the meat falling off the bones. Depending on the age of the oxtail it may take a bit longer. If you have a pressure cooker, this will save a ton of cooking time.
This is one of those dishes where you must have patience to allow it to slowly cook and do it’s thing.. to get tender. Besides this method or using a pressure cooker, you can also add everything to a slow cooker (after you’ve browned the ox tail pieces) and let it cook slowly all day while you relax or go about your tasks. This pot was enough to serve about 4-5 people and you can accompany it with a side of rice, peas and a fresh green salad.
We paired the Oxtail with a great French red wine – 2010 Famille Perrin, Cotes du Rhone Villages!