Caribbean Oxtail Stew
Ingredients
| 3 lbs oxtails, trimmed | ||
| 4 tbs unsalted butter | ||
| 1/2 cup chopped shallots | ||
| 1/2 lb carrots, peeled and sliced | ||
| 2 cups beef stock | ||
| 1 tsp ground annatto (available at Latin grocery's) | ||
| 1/8 tsp cinnamon | ||
| 1/8 tsp nutmeg | ||
| kosher salt and black pepper to taste | ||
| 2 tbs flour | ||
| 1 cup dark rum | ||
| 1 tbs lime juice |
Directions:
- Heat the butter in a heavy covered casserole.
- Saute the trimmed oxtail pieces together with the shallots and carrots until the oxtail is lightly browned all over .
- Add enough beef stock barley to cover.
- Add the annatto, cinnamon, nutmeg, salt and pepper.
- Cover and simmer gently for 2 and 1/2 hours.
- Remove from the heat, skim off the excess fat, reserving 1 tbs to mix with the flour.
- Mix the flour and fat together and add to the stew, stirring over low heat until the liquid is lightly thickened.
- Stir in the rum, partially cover, and cook over low heat for another 15 minutes, or until the oxtail is tender.
- Stir in the lime juice.
- Serve with boiled potatoes or any starchy root vegetable.
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