Haitian-style Oxtail

 

To many here in the States, some may consider Oxtail a delicacy, but in the West Indies eating this part of the cow is part of the norm. You can either cheat with a crock pot or braise the meat the old fashion way.

 

INGREDIENTS

 

• 3 pounds oxtail

• 2 tablespoon. minced bacon

• 1/2 cup cooking oil

• 1 cup diced carrots

• 1 cup diced onions

• 1/2 cup diced celery

• 3 tablespoon. minced garlic

• 1 cup diced tomato

• 1 tablespoon. diced scotch bonnet or jalapeno

• 1 teaspoon. allspice

• 1/2 tsp. cumin

• 1 tsp. ground coriander

• 1 tsp. ground black pepper

• 1 tsp. salt

• 1/2 cup red wine vinegar

• 1/2 cup red wine

• 1 tbl. fresh thyme, chopped

• 1 tbl. fresh flat leaf parsley, chopped

• 2 cups water

• 3 tbl. guava jelly

 

DIRECTIONS

 

Preheat oven to 300F.

 

Toss oxtail in a large bowl with all dry spices.

 

Place bacon in heavy sauté pan and render it; remove meat.

 

Heat cooking oil in pan, sear the oxtail on all sides, and remove from pan.

 

Add carrots, onions, and celery and sauté for 10 minutes.

 

Add garlic and sauté two minutes.

 

Add tomatoes, red wine vinegar, and red wine and reduce over high heat for two minutes.

 

Add water, guava jelly, fresh herbs, and bacon.

 

Place oxtail, center bone up, into 2-inch high baking pan.

 

Pour liquid/vegetable mixture so it just covers the oxtail. If necessary, add water to reach that level.

 

Cover with foil or parchment paper. Poke holes into the covering, and place pan in 300F oven for two-and-a-half hours.