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Wednesday, June 16, 2021

Kerri-Ann’s Kravings Crimson Wine Braised Oxtail Recipe

This crimson wine braised oxtail is a contemporary twist of the traditional Jamaican braised oxtail. It’s simmered in dry crimson wine and rooster broth.  I swapped out the normal beef broth for rooster broth as a result of it’s basically a clean sauce, stew, or soup canvas. It picks up and enhances different flavors so properly and elevated the oxtail stew to a different degree of taste.  The crimson wine oxtail stew takes time and a bit of little bit of effort to come back collectively however is properly value it.

The oxtails are so tender and the crimson wine and rooster inventory give this dish a beautiful taste.

Recipe:

4 kilos beef oxtail, minimize inch spherical items
3 small heapfuls Customized Seasoning Mix (https://youtu.be/8SM6ArlrQYg)
2 tbsp all-purpose seasoning + extra for cooking
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons recent cracked black pepper (or to style)
10 entire pimento seeds (crushed)
1/2 teaspoon salt (or to style)1 tablespoon soy sauce
2 tsp browning (for seasoning of meat) it’s possible you’ll want extra in the course of the cooking course of.
3 tablespoons vegetable oil (divided)
1 massive onion (sliced & divided) Half for seasoning the meat & half for later within the cooking course of)
2-3 cloves for garlic chopped up and divided
14 sprigs of recent thyme (chopped & divided) – half for seasoning the meat & half for the cooking)
6 stalks scallions (chopped up)
2 tablespoon tomato puree
1 cup dry crimson wine
2 tablespoon oyster sauce
3 dry bay leaves
1 entire scotch bonnet pepper
3 cups of rooster broth
1 medium carrot, chopped in rounds
2 tablespoons butter

For rinsing the meat:
¼ cup white distilled vinegar
chilly water

 

Instructions:

Trim meat (if essential), minimize into 1 inch spherical items. ( You’ll be able to ask your butcher to chop up your oxtail on the time of buy) This can prevent time and power because the bones a really robust and never straightforward to chop by.

Rinse in a mix of water and vinegar. Add sufficient water to cowl the meat. Enable meat to take a seat within the vinegar resolution for 30 seconds – 1 minute then drain.  Rinse the meat with recent cool faucet water not less than twice then drain once more and pat dry with a clear paper towel. Drain any extra water that could be sitting within the backside of the bowl.

In a big bowl, add oxtail then add customized seasoning mix, all-purpose seasoning, onion powder, garlic powder, black pepper, pimento seeds, salt, soy sauce, browning, and vegetable. Therapeutic massage seasoning into the oxtail to mix with meat then cowl with cling wrap and place the bowl within the backside of the refrigeration to marinate for not less than two hours. In a single day is finest. The longer the oxtail sits within the marinade the extra flavorful it will likely be.

In a heavy backside dutch pot or skillet with a lid, warmth vegetable oil over medium-high warmth. Add as many oxtail items as you possibly can slot in a single layer with out overcrowding the pot. Sear, turning sometimes till the meat is uniformly golden brown throughout, together with the edges. Switch meat to a plate; repeat till you’ve browned all of the oxtail items.

In the identical pot, scale back warmth to medium-low (add extra oil if wanted) Add and sauté onions, garlic, scallions, till onions are translucent and softened for about two minutes. Midway through stir within the tomato puree.

Add crimson wine to deglaze. Use a picket spoon to scrape the pan bits to include and permit the wine to scale back by not less than half. Stir in oyster sauce, bay leaves, entire scotch bonnet, and rooster inventory then add oxtail.

Cook dinner for two – 2.5 hours till oxtail is tender.

Test-in each half-hour till the meat is simply on the point of being tender sufficient to chop with a spoon. Add carrots and remaining onions, scallions, and thyme, and cook dinner till carrots are tender.  Style and modify as wanted.  Enable broth to scale back right into a thick, wealthy, and silky gravy.

To serve: Serve with Jamaican rice & peas, or over plain white rice.

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