this is the other recipe i’m excited about from lobel’s meat bible by stanley, evan, david, and mark lobel.
1/2 medium red onion, chopped
8 scallions, 6 chopped and two thinly sliced for garnish
8 large cloves garlic, sliced
3 scotch bonnet or habanero peppers, halved, stemmed, and seeded
one 1 1/2 in knob fresh ginger, peeled and sliced
5 medium celery ribs
2 T ground allspice
2 t black pepper
2 T fresh thyme leaves
1/4 c soy sauce
starch, like corn or potato (for dredging – optional)
5 lb oxtail, cut crosswise into 1 in thick pieces
4 oz thick country-style bacon
2 medium yellow onions, chopped
3 medium carrots, peeled and sliced
1 lb dried or 2 15-oz cans prepared butter beans, lima beans, fava beans, or pigeon peas
2 T unsalted butter
in a food processor, combine red onion, scallions, garlic, peppers, ginger, 1 rib celery, allspice, pepper, thyme, soy sauce, 1 T of salt, and 2 T oil. process 20 – 30 seconds.
dredge oxtail in corn starch. shake off excess. heat 1/4 c oil over medium-high and brown oxtail 12-15 minutes per batch. watch for burning.
pour paste over oxtail and leave to marinate overnight.
let oxtail come to room temp > 1 h. cook bacon in a little oil on low heat. raise heat to medium and add onion. cook 8 – 10 mins. add oxtail and all of the marinade, stir in 6 1/2 c water, and bring to a simmer over high heat, skimming fat but not spice paste. reduce heat to low, cover, and cook at the barest possible simmer until meat is tender, about 3 1/2 h.
turn off heat and rest stew for 5 m, uncovered. skim fat. add carrots and celery. simmer on medium-low for 1 h.
stir in beans and continue simmering 15 – 30 m or until slightly thickened.
turn off heat, add butter and salt.
serve with white rice, scallions to garnish, and lime wedges
from lobel’s meat bible by stanley, evan, david, and mark lobel.