Marlas Oxtails Recipes

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

Steps:

• For the wet jerk seasoning: To a blender, add the onion, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
• For the oxtails: Place the lima beans in a bowl and cover with enough water to soak; set aside.
• Place the oxtails in large mixing bowl, add the wet jerk seasoning, and mix well. Cover and refrigerate for at least 4 hours, or preferably overnight.
• Heat the vegetable oil in a wide pot or skillet. As the oxtails and 3 cups water. Braise, uncovered, for approximately 1 hour, turning the oxtails often.
• Preheat the oven to 350 degrees F.
• Transfer the oxtails to deep baking dish and cover with foil; reserve the pan juices in the braising pot. Bake for 1 hour, until very tender (see Cook's Note).
• Meanwhile, place the braising pot over medium-low heat. Add the onion, carrot, browning sauce, soy sauce, tomato sauce and butter to the reserved pan juices. Drain and add the lima beans, and simmer for 30 minutes.
• While the vegetables are simmering (and meat is still in the oven), make dumplings (spinners): In a small bowl, mix the flour with enough water to make a bread-like dough. With floured hands, shape the dough into small, oblong dumplings, about 2 inches long.
• Add the dumplings to the pot. Then remove the oxtails from the oven and add to the pot, along with the bell pepper and scallion. Simmer until the dumplings are cooked through and the vegetables and lime beans are tender, another 30 minutes.

Steps:

• Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
• Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
• Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.