September 07, 2021
Oxtail Stew
- 1.5 lb cut oxtails
- 2 tsp Cooking with Greens Smooth Heat Blend
- 2 tsp Cooking with Greens Creole Blend
- 1 tsp Cooking with Greens No Salt Onion Black Pepper Blend
- 1.5 Tbsp light brown sugar
- 1 onion, peeled and chopped
- 2 cloves garlic minced
- 1.5 tablespoons fresh ginger, peeled and chopped (or 3/4 tsp ground ginger)
- 2 tsp Cooking With Greens No Salt Italian Blend
- 1/2 tsp allspice
- 1 bunch scallions, trimmed and chopped
- 1 Tbsp white sugar
- 1.5 Tbsp low sodium soy sauce
- 1/2 Tbsp Worcestershire sauce
- 1.5 Tbsp flour
- 1 cup Red wine
- Vegetable broth
- 1.5 Tbsp tomato ketchup
- 1/2 (10.5-ounce) can butter beans, rinsed and drained ( Save empty tin can for blackened sugar)
- Season oxtails with Smooth Heat Blend, Creole Blend and No Salt Onion Blend. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to reserved tin can (to save your pan from being ruined with burnt sugar...or use nonstick pan) and add can to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke — about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Be careful and pour out blackened sugar to pot. Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the No Salt Italian Blend and the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and add red wine and vegetable into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Taste and reseason if necessary. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.