2020 is a most nontraditional year. Our norms have been turned upside down and inside out, so if you're like me and many other Americans, your Thanksgiving table may look a little different this year. I am seriously considering having a pot of deliciously slow braised Oxtails as one of the main attractions this Thursday.
I know many West Indians usually have their traditional Caribbean Influenced foods on most holidays but this will be a first for my much smaller gathering this year.
Here's my recipe for Braised Oxtails.
3lbs fat trimmed oxtails
1 lrg yellow onion diced
5 cloves garlic minced
5 sprigs fresh thyme
1tbsp tomato paste
1 tbsp molasses
2 tsps burnt sugar/browning/caramel
2 bay leaves
1 cup red wine (I use merlot)
1 sprig tarragon
1 tsp salt
1 sml scotch bonnet pepper
2 tbsp oil
2 large carrots peeled and sliced thick
1 drained can butter beans (reserve liquid)
2 - 3 cups water
Substitute aromatics with 1/2 cup TQM All Purpose Green Seasoning
Sear meat on each side until browned (approximately 2-3 minutes).
Add chopped onion, garlic and bay leaves and stir. Cook for another 2 minutes. Add tomato paste, browning, molasses and salt and stir. Add wine and scrape the bottom of the pot to remove stuck on bits (that's the magic stuff). Bring to a boil then add drained bean liquid, about 2.5-3 cups of water (enough to cover meat), other herbs (scotch bonnet too). Reduce heat and simmer for approximately 1 hour and 30 minutes. Add chopped carrots and beans, adding an additional 1/2 cup of water if needed and continue to cook on a summer for an additional 15 -20 minutes. Meat should be tender and gravy dark, rich and velvety.
Serve with your favorite rice.