Jamaican Oxtail Stew

[ts]
Once upon a time, JS came home with some oxtails. What to do, what to do?

Of course, we love making a simple soup with them in the style of bulalo, or making a taco night out of it with a shredded beef filling (tripe optional), or making the always fantabulous kare-kare (Philippine Oxtail Peanut Stew).

In the end, we decided to try something new.

Let's go to the islands.

How to make a stew Jamaican?

allspice

[ts]
I guess by adding allspice and thyme?
We also used lima beans in this Jamaican stew.

First of all, some lima beans soakage.

Then, here's how it went down.


Browning oxtails.
Browned oxtails: done and set aside.


Into the pan: onions, carrots and celery.
Some tomatoes too, and the ground allspice.


Plus: chili/hot peppers, garlic and thyme.
In: browned oxtails and stock.

[ts]
The whole lot just had to simmer for a few hours until the meat was tender. While that pot was cooking, we drained the lima beans and cooked them in some water. They were added to the stew in the final 30 minutes or so.



[ts]
This was good. I mean, it's oxtail! How can one go wrong. However, I would've liked more oomph in the dish. Or, maybe I was just still thinking about that kare-kare... [dreamy look]



I suppose you may want a proper recipe for this dish?
Unfortunately, we -- meaning JS -- didn't keep track of our quantities. But, fear not! Why not head over to Choosy Beggars and let Tina show you how it's done!

Recipe: Choosy Beggars Jamaican Oxtail Stew

[eatingclub] vancouver Jamaican
Jamaican Jerk Chicken and Ribs, with Pineapple Salsa
Jamaican Oxtail Stew

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Jamaican Jerk Chicken and Ribs, with Pineapple Salsa

[ts]
We've actually made jerk quite a number of times already -- chicken, pork tenderloin, ribs -- but this time, I thought to document it!



[ts]
I found this jerk marinade recipe from epicurious quite a while back, and I still use it as a guide. I've included the original recipe below. There I am above, rubbing the marinade onto the ribs.


left: ribs; right: chicken

[ts]
The marinade includes limes, green onions, ginger, allspice, thyme, cinnamon, sugar, salt & pepper, and some vinegar and oil. I also add cloves and nutmeg into the mix (not in the recipe) whenever I make this.

Oh, how could I forget, of course Scotch bonnet peppers go into this as well. However, it's not that easy to find those here, so sometimes I use whatever hot pepper I can get my hands on: habañero, serrano, jalapeño...


grilled jerk chicken

[ts]
We've cooked jerk in the oven, but of course, the best way is on the grill.


grilled jerk ribs

[ts]
Whenever we make jerk, I always make a pineapple salsa as an accompaniment.



[ts]
It's simply like pico de gallo, but with the addition of pineapples. That's pineapples, tomatoes, onions, jalapeño peppers, lime juice, salt and pepper. I try not to make this too hot as it functions as relief should the jerk be very spicy. Our mother loves this pineapple salsa, eating it by itself as a salad!


Jerk ribs and chicken plate

[ts]
We do love our jerk! It's also always very popular during get-togethers, garnering more than a few requests for the recipe. We made these a couple of months ago, and looking at the photos, I want some now!

So, everybody, let's make jerk!

[eatingclub] vancouver Jamaican
Jamaican Jerk Chicken and Ribs, with Pineapple Salsa
Jamaican Oxtail Stew

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Recipe
Jamaican Jerk Chicken
from epicurious.com
http://www.epicurious.com/recipes/food/views/Jamaican-Jerk-Chicken-11115
1/2 cup white vinegar
zest and juice of 4 limes
1/4 cup vegetable oil
6 scallions, trimmed and coarsely chopped
3 cloves garlic, coarsely chopped
2 Scotch bonnet peppers, seeded and chopped
1 1/2-inch piece ginger, peeled and chopped
2 tablespoons ground allspice
2 tablespoons ground thyme
2 tablespoons ground cinnamon
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
3 pounds chicken thighs
print a shopping list for this recipe

1. In a food processor or blender, combine the vinegar, lime zest, lime juice, vegetable oil, scallions, garlic, Scotch bonnet peppers, ginger, allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Purée until smooth.

2. Place chicken pieces in a medium bowl. Pour marinade over chicken, and turn the pieces to coat. Cover, and refrigerate for at least 1 hour or overnight if possible.

3. Heat the oven to 350°F. Place the chicken pieces on a foil-lined baking sheet and cook until the juices run clear when pierced with a two-pronged fork, 30 to 45 minutes.


big stack o'ribs