Braised Oxtails
Pigeon Peas, Butter Beans, Cabbage, Bell Peppers, Plantains, White Rice
Chef Nicola Blaque of The Jerk Shack | San Antonio, TX
Adapted by StarChefs | october 2023
INGREDIENTS
Oxtails:
2 pounds oxtails, fat trimmed
4 tablespoons all-purpose seasoning
2 sprigs thyme, stems removed
1 ounce molasses
1 tablespoon minced garlic
To Assemble and Serve:
1 cup diced yellow onion
½ cup diced red bell pepper
½ cup diced yellow bell pepper
½ cup diced green bell pepper
2 stalks scallion, minced
4 tablespoons minced garlic
4 sprigs thyme
1 habanero pepper
1 bay leaf
1 tablespoon black peppercorns
3 cups beef stock
4 tablespoons molasses
3 ounces tomato paste
1 tablespoon brown sugar
2 tablespoons all-purpose seasoning
Kosher salt
Ground black pepper
Cooked white rice
Cooked pigeon peas
Sliced cabbage
Cooked butter beans
Sliced bell peppers
Cooked plantains
METHOD
For the Oxtails:
On a work surface, season oxtails with all-purpose seasoning, thyme, molasses, and minced garlic. Transfer to an airtight bag, refrigerate, and let marinate overnight.
To Assemble and Serve:
In a cast iron skillet over medium-high heat, sear Oxtails on all sides. Reserve browning liquid and Oxtails separately. Set aside. In a heavy-bottomed pot over medium heat, sauté onions and bell peppers until onions are soft and translucent. Add scallions, garlic, thyme, habanero, bay leaf, and peppercorns. Deglaze the pot with beef stock and continue to cook until liquid is reduced by half. Stir in molasses, tomato paste, brown sugar, all-purpose seasoning and 1 ounce reserved Oxtails browning liquid. Once combined, add Oxtails and cook 2 hours, or until Oxtails are tender. Taste and adjust seasoning with salt and pepper. Place a pile of cooked rice and peas onto a serving plate. Top with desired amount of Oxtails and braising sauce, followed by cabbage, butter beans, bell peppers, and plantains. Garnish with scallions.
