Certainly! Here’s a recipe for a flavorful oxtail boil:
Ingredients:
- 3-4 pounds oxtails, cut into pieces
- 1 onion, peeled and quartered
- 3-4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon whole allspice
- 1 teaspoon black peppercorns
- 1 Scotch bonnet pepper (whole, optional for heat)
- 4-5 green onions, chopped
- 4-5 sprigs fresh thyme
- 4-5 sprigs fresh parsley
- 1-2 teaspoons salt (adjust to taste)
- 2-3 quarts water
- 4-5 medium-sized potatoes, peeled and cut into chunks
- 4-5 corn cobs, husked and broken into halves
Instructions:
- Prepare Oxtails:
- Rinse the oxtails under cold water and trim any excess fat.
- Place the oxtails in a large pot.
- Add Aromatics:
- Add the quartered onion, minced garlic, bay leaves, thyme, whole allspice, black peppercorns, Scotch bonnet pepper (if using), and chopped green onions to the pot.
- Herbs and Seasoning:
- Tie together the fresh thyme and parsley with kitchen twine and add the bundle to the pot.
- Season with salt to taste.
- Boil Oxtails:
- Pour enough water into the pot to cover the oxtails and aromatics.
- Bring the pot to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 2-3 hours or until the oxtails are tender. Skim off any foam that rises to the surface.
- Add Vegetables:
- Add the peeled and chunked potatoes and broken corn cobs to the pot during the last 30-40 minutes of cooking.
- Check Seasoning:
- Taste the broth and adjust the seasoning if necessary. Add more salt or pepper to suit your preferences.
- Serve:
- Once the oxtails are tender and the vegetables are cooked, remove the pot from heat.
- Discard the bay leaves, Scotch bonnet pepper (if used), and the bundle of fresh thyme and parsley.
- Serve the oxtail boil hot, with the vegetables and a ladle of the flavorful broth.
Enjoy your delicious oxtail boil! The slow simmering allows the flavors to meld together, resulting in a hearty and comforting dish.
