Oxtail you ask? Yes, oxtail. We've been to JA many times - where it is on lots of menus - but never tried this dish. Jeanne thought it was about time we did, so she pulled out one of her JA cookbooks and cooked us up some!
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of a beef animal. Formerly, it referred only to the tail of an ox, a castrated bull. The oxtail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed [1] or braised. It is a good stock base for a soup. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland
Browning the oxtail...
Lia was helping Jeanne in the kitchen!
These smelled wonderful - even in the browing stage!
Simmering...
We had guests for dinner - 2 of our favorite people to share a Jamaican meal with, since we were all in Jamaica together!
The finished pot with onions, tomatoes and spinners (Jamaican "dumplings") - a truly delicious hearty meal!
1 comment:
Delish!
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