Being that my family and I are from Trinidad, oxtails is a dish I grew up eating in copious amounts. Whenever my mom would make them, the smell would permeate every nook and cranny of our house. The deep rich aroma of the meat being cooked down in a cast iron pot, is a food memory that is forever lasting. I recently went home for a visit, and teamed up with my mom to recreate one of my all time favorite dishes, and of course it was as good as ever. That said, I went ahead and included the recipe so you could take part in this gluttonous enjoyment. Enjoy!
Ingredients (Serves 4 - 6)
3 lbs. of oxtails
1 large onion (chopped)
(1) 1 inch piece of ginger (grated)
2 cloves of garlic (finely chopped)
1 tbsp. of Worcestershire sauce
4 sprigs of thyme
2 tbsps. of dark rum
½ cup of stock
½ cup of water
2 tbsps. canola oil
2 tins of butter beans (drained)
1 bay leaf
Fresh ground black pepper
The How To…
Lightly coat oxtails with olive oil, season generously with salt, pepper and measured out Worcestershire sauce. Let sit at room temperature for about 20 minutes. Add canola oil to large heavy bottomed pot over high heat. Add meat and cook until all pieces are nice and brown on all sides.
Once all the meat is browned, reduce to medium heat, add garlic, garlic, ginger, and onions and cook until translucent. Add a tiny bit of stock if needed.
Move meat and rest of the pot contents to pressure cooker. Add the remaining ingredients, excluding the stock, butter beans and the rice. Cook on high heat until meat is tender, 60-75 minutes.
Move contents from pressure cooker back to large pot, add butter beans, and the rest of the stock. Cook over medium low heat (25-30 minutes) until liquid reduces down, stirring occasionally.
Prepare sticky rice as instructed. This is optional, but I like to add a hint of rice wine vinegar to my rice. It provides a nice hit of acid that compliments the richness of the oxtails really nicely. Plate up and dig in.