Ingredients
- 2.5 lbs of oxtail
- 1/4 cup of brown sugar
- 1/4 cup of green seasoning
- 1/4 cup of oxtail seasoning
- 1 tablespoon of soy sauce
- 1 tablespoon of worcestershire sauce
- 1/4 cup of chopped onions, garlic, ginger, pepper
- 1 teaspoon of browning
- 1 cup of beef broth
- 1 can of lima beans
- 2 tablespoons of ketchup (not in the original notebook, step 7 says a squirt; 2 tablespoons is what Trini sources use at this weight of meat)
- Lime and vinegar, for rinsing the oxtail (not in the original notebook, step 1 rinses with both and neither is in his list)
- Oil for the pot (not in the original notebook, browning and frying the aromatics both need it and there is none in his list)
Method
- Rinse the oxtail with lime and vinegar
- Season the oxtail and marinate overnight
- Brown the oxtail on medium high
- Remove the oxtail from the pan
- Cook the onion mix until fragrant, then add the broth
- Add the oxtail and cook on low for 3 hours
- Add the beans and a squirt of ketchup
- Cook another 30 mins on low
- Serve with rice and plantain
Is this Trinidadian or Jamaican?
Both islands cook oxtail. The caramelised brown sugar and the green seasoning put this on the Trinidadian side. The lima beans and the bottled seasoning come from Jamaica.
How long does it need on the heat?
Three hours on low, then another thirty minutes once the beans and the ketchup go in.
Brown the meat in batches. Two and a half pounds crowded into one pot steams instead of searing, and you lose the fond the gravy is built on. Check the liquid across the three hours, because a pot on the heat that long can run dry.