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Anyone have a good recipe for Caribbean-style oxtail stew?

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I'm not usually much of a recipe person, but if it's a dish I haven't made before, I often peruse different recipes and improvise from there. I'd like to have some tried and true ones to work with to help me turn the beautiful oxtail I just bought at the farmer's market into my all-time favorite dish to get at Jamaican restaurants. (Well, one of my all-time favorites but I can already make the others. This one is the Final Frontier.) Has anyone ever made this dish homemade with good results?

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    1. re: chefj

      This does look really good. When I eat it, usually has carrots and/or potatoes, not beans, although the seasoning here looks about right. (Although possibly sweeter than in my experience.)

      1. re: Lady_Tenar

        Many of the other Islands add different vegetables. Trinidad for example
        I am sure that you can add any Vege you like with no ill effect.

    2. I make mine similar to the NY times recipe in that I season it with salt, pepper, garlic, onion powder and cumin then brown it in hot oil. Remove the meat from the oil, drain all but a coating of it on the bottom of the pot then add chopped onions, scallions and carrots.

      Saute the veggies for 2-3 minutes; add the meat back to the pot. Pour in a can of coconut milk, 3 cups beef stock or broth (use enough liquid to cover the meat) and add in thyme sprigs, chopped garlic, freshly grated ginger, cinnamon stick, ground allspice, scotch bonnet or milder pepper of choice and a Caribbean Jerk spice blend (I use McCormick Jerk Seasoning Blend, but you can use another brand or make your own blend. I like this one because you can see all of the dried herbs) Don't buy any blend where the herbs are ground up.

      Bring the pot to a simmer, reduce to low, cover and simmer until meat is fork tender. To thicken the sauce later, remove meat from pot, mix a little cornstarch with cold water, bring pan juices to a simmer and drizzle in the cornstarch slurry. Simmer until thickened then add the meat back and warm through. I serve this with rice & peas.

      1. I like this one in Saveur, except the cooking time listed is too short. It take more like 2-1/2 to 3 hours. I can't always get scotch bonnet so I sub in habaneros, using up to three peppers, depending on their size. If you let the stew sit overnight, it will have more heat from the peppesr the following day. I've made it successfully several times.

        http://www.saveur.com/article/Recipes...