Thursday, July 30, 2020

NAME OF FEATURE | THE GLEANER | THURSDAY, JULY 30, 2020 10 2 LB oxtail 1 large onion (chopped) 1 large green bell pepper (chopped) 1 tbsp paprika 2 tbsp salt or seasoned salt 3 carrots (cleaned and chopped) 1 oz Jamaican browning 1 can butter beans 2 clove garlic 4 stalks thyme 6 pimento berries (allspice) 1 oz vinegar METHOD: Trim the extra fat from the meat if there is any. Wash oxtail in cold water/vinegar solution. Put the ox- tail in the pressure cooker with the browning, paprika, and salt. Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high. Allow the meat to cook under this high pressure for a limited time. Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER. Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast. When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtail until it is medium soft, or soft. Taste the gravy; now add salt to taste if needed. If the texture of the oxtail is the way you want it to be, add the rest of the ingredients, ex- cept the butter beans. The butter beans should be added two minutes before you fin- ishmaking this stew. When the stew is ready, youmay serve it with white rice, rice and peas, pasta, or bread. TRADITIONAL OXTAIL THE BEST OF ‘EMANCIPENDENCE’ – CULTURE, CUISINE, PEOPLE