All my favorite recipes start with a sale. With oxtails going for as much as $7 a pound now, seeing them at my local grocer for $5 a pound, I couldn’t shy away. Being Jamaican, you grow up eating sweet and savory brown stew oxtail, sucking on the bones and hoping more meat might magically appear in your mouth, or in the gravy. I recently texted my grandmother asking for her best oxtail recipe, to which she coyly replied, “I don’t have a written recipe just cook it and add my little touches here and there”. That’s fine, grandma, because I’ll be watching and learning come Christmas.

I had (and still have) a few pounds of perfect pre-sliced oxtails in my freezer calling my name, so I got to work! If you couldn’t tell already, I’ve been on a miso kick. I started with a really familiar white miso paste and now I’m using savory red miso paste in almost everything. It’s the star of this stew, and lends it such a hearty flavor. My grandma would probably faint if she saw the contents of this recipe, but what she doesn’t know won’t hurt her, right? 🤗 Bon appetit!

INGREDIENTS

  • 1 1/2-2lbs sliced oxtails

  • 1 whole medium yellow onion, quartered

  • 3 celery stocks, sliced

  • 4 large carrots, sliced

  • 2 c water

  • 2 tbsp all-purpose flour

  • 2 tbsp olive oil

  • 2 tbsp red miso paste

  • 1 tbsp dry red wine

  • 1 tbsp garlic paste

  • 1 tbsp soy sauce

  • 1 tbsp tomato paste

  • 1 tsp white pepper

  • coarse sea salt

  • fresh thyme sprigs

FOR THE RICE:

  • 1 c of your favorite white rice

  • 1 c coconut milk

  • 1 c water

  • 1 tsp sea salt

INSTRUCTIONS:

  1. Spread the oxtails out on a sheet pan and liberally sprinkle all sides with sea salt. Make sure they’re at about room-temperature.

  2. In a large dutch oven, heat the olive oil on high.

  3. Place the oxtails down in the hot oil, browning them for 5 minutes on each side (lots of sizzles and pops here!)

  4. After browning, remove them from the pot, turn the heat down to medium, and set aside.

  5. Add the carrot, celery, and onion to the pot, and allow them to saute in the residual liquid from the browned meat, for about 5 minutes.

  6. Stir in the garlic paste, red miso, tomato paste, and white pepper, until you’ve got a fragrant, pastey, melange going

  7. Add 2 cups of water to the vegetables to help deglaze the pan and build your broth.

  8. Turn the heat down to low, carefully add the oxtails back into the pot, then the thyme,  soy sauce, and red wine.

  9. Give it a good stir, cover, and simmer for an hour.

  10. After an hour has passed, ladel about a cup of the broth into a bowl and whisk together with flour, until very thick. Stir this back into the pot to thicken the broth.

  11. Cover and continue to simmer for another hour.

  12. Rice can be made ahead of time if you’d like it to be ready sooner. Bring well-rinsed rice, salt, water, and coconut milk to a boil in a medium-sized pot.

  13. Once the rice has boiled, bring the heat down to low and cover

  14. After about 10 minutes, uncover the rice and fluff it well with a fork.

  15. After about 2.5-3 hours of simmering, your oxtails should separate from the bone on their own or easily with a fork! Serve over rice immediately.

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