Hey hey, we have another recipe post! I know it’s been a little while since my last one, but I’m back so let’s get into it!
First of all, every recipe I saw on YouTube had excessively long preparation time, in fact I was discouraged to be honest! 6 hours cooking one stew? Couldn’t be me! So I had to find a way to shorten the process – that’s when my trusted pressure cooker entered the chat guys – a time saverrrrr!
Anyways let’s talk recipe right, that’s why we’re here after all. If I don’t count the marinating process, I think the whole thing took about 2 hours 30 minutes and it could be less if I did more things simultaneously, but compared to 6 hours I’m pleased lol.
Oxtail stew Ingredients:
- Oxtail
- Carrots
- Celery
- Onions
- Spring onions
- Tomato
- Vegetable oil
- Brown sugar
- Soy sauce
- Green Seasoning (homemade blend of parsley, basil, coriander, celery, green bell pepper and scotch bonnets)
- Spices: thyme, curry, black pepper, Chilli pepper, bay leaves, Cajun spice, ginger & garlic paste
Rice and Peas Ingredients:
- Long grain rice
- Red kidney beans
- Butter
- Spring onions
- Scotch bonnet (rodo)
- Coconut milk
- Garlic
- Thyme
Method time!
Firstly, you need to clean and make cuts in the oxtail, then cut up all your vegetables and spice the meat and vegetables altogether – cover with cling film and leave to marinate for about three hours. (Yes that means your decision to make this meal must be pre-decided lol).
Once it’s all marinated, separate the meat from the vegetables. In a pot, heat up some vegetable oil and add 2 spoons of brown sugar – this is what gives oxtail that traditional brown color! Others add Worchestershire sauce but as I couldn’t find it I made do with just brown sugar and it turned out just fine! Fry the sugar for a few minutes but don’t let it burn, once the color starts to spread, but the meat in and fry on both sides.
After both sides of the meat have browned, pour in your marinated vegetables along with the juices – but NO ADDED WATER – stir and close the pressure cooker. Leave to simmer for 45 mins on medium heat.
To save time, get started on your rice and peas! Wash your rice till you barely see any starch coming out and set it aside. In a pot of hot water, boil your kidney beans along with diced garlic, thyme, a scotch bonnet and a strip of spring onions. Once the beans softens, add in the coconut milk and allow it to mix in evenly, then add your uncooked rice, along with a spoon of butter. Cover and let it cook for 20 mins.
If you’re feeling for it, fry some plantain to go as a cute side – and ladies and gentlemen, you’ve got yourself a delicious Carribean meal! Below is a video that shows all the steps I’ve just shared:
Bon appétit!
Till next time,
Dr. ETP xo
