Ingredients
- 3 lb. oxtail
- 1 tsp. ground allspice
- 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. black pepper
- 1 tsp. salt
- 2 T. bacon, minced
- 1/2 C. vegetable oil
- 1 C. carrots, diced
- 1 C. onions, diced
- 1/2 C. celery, diced
- 3 T. garlic, minced
- 1 C. tomato, diced
- 1 T. scotch bonnet or jalapeno, finely diced
- 1/2 C. red wine vinegar
- 1/2 C. red wine
- 2 C. water
- 3 T. guava jelly
- 1 T. fresh thyme, chopped
- 1 T. flat leaf parsley, chopped
Preparation
Step 1
1. Preheat oven to 300*. Place oxtail in large bowl. Mix together allspice, cumin, coriander, pepper and salt. Toss oxtail with spice mix.
2. Place large heavy sauce pan over medium high heat. Cook bacon until fat is rendered. Remove and reserve bacon. Add 1/4 C. vegetable oil to pan. Sear half oxtail on all sides. Remove and reserve; add remaining vegetable oil and sear remaining oxtail. Remove and reserve.
3. Add carrots, onions and celery to pan. Saute 10 minutes. Add garlic and saute another 2 minutes. Add water, jelly, herbs and reserved bacon. Stir to combine all.
4. Place seared oxtail in large roasting pan. Pour vegetables and all liquid in pan over all. The liquid should just cover oxtail (add more water if you need more liquid) Cover pan tightly with foil and poke some holes into foil with sharp knife. Place pan in preheated oven and cook 2 1/2 hours. Serve in shallow bowls with plenty of juice and vegetables ladled over it.