Monday, February 21, 2011


serves four

1¼ kilograms oxtail
4 teaspoons cornflour
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons blackpepper
4 rashers bacon
2 medium onion
1 clove garlic
4 medium carrots
1 cup tomatoes, chopped
½ liter hot water
2 stalks scallions
1 sprig thyme
2 cans butter beans

Cut oxtail in bite size pieces, slice onions and carrots, crush garlic, chop tomatoes and finely slice scallion. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald. Dry well on absorbent paper and coat with corn flour. Sprinkle with salt and pepper. Heat oil in heavy bottom pot and brown each piece of oxtail on both sides, removing when brown. Pour off excess oil. Dice bacon and fry for few minutes. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3 hours or until oxtail is almost tender. Use a pressure cooker if possible, to shorten the cooking time. At this stage add more liquid if necessary and correct seasoning. Cover and simmer for a final 20-30 minutes. Add the butter beans and allow to simmer for 3 minutes.

bacon recipe courtesy of: Caribbean Choice, 21175 Tomball Parkway #394, Houston, Texas 77070

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