Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Jamaican Oxtails
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- #123487
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds oxtails, trimmed
1 onion, sliced
1/4 cup soy sauce
1/4 cup flour
1/2 teaspoon salt
1 teaspoon pepper
1/4 cup oil
1 tomato, chopped
1 bell pepper, chopped
1 habanero chili, chopped
1 clove garlic, pressed
6 cups hot water
3 tablespoons molasses
1 thyme sprig
directions
Place oxtails in a large bowl. Add sliced onion and soy sauce. Mix well. Refrigerate at least 2 hours.
Combine flour, salt and pepper. Dredge oxtails in mixture making sure all sides are covered. Reserve onion. Heat oil in large Dutch oven until hot. Brown oxtails.
Remove meat from pan, drain off all but 1-2 tablespoons oil. Add reserved onion, tomato, bell pepper, chile and garlic to pan and saute lightly, scraping up brown bits. Add hot water and molasses and stir well.
Return oxtails to pan and cook over low heat for 1-1/2 hours. Add thyme sprig and continue to cook 30 minutes longer.
added by
frgs19
nutrition data
Nutritional data has not been calculated yet.
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