Jamaican Oxtails
purchased at a garage sale in McKinney, Texas in
1991. Date and source unknown.
3 pounds oxtails, trimmed
1 white onion, sliced
1/4-cup soy sauce
1/4-cup flour
1/2-teaspoon salt
1 teaspoon freshly ground black pepper
1/4-cup extra virgin olive oil
1 fresh tomato chopped
1 green bell pepper chopped
1 habanera chili chopped
1 garlic clove, pressed
6 cups hot water
3 tablespoons molasses
1 thyme sprig
Place oxtails in 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 2 tablespoons oil. Add reserved
onion, tomato, bell pepper, chili 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.
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