Page 41 - Whats The Vibe By Chef Bruja

Prep Time: 5 - 10 minutes Oxtails

Co king Time: 2 - 3 ho rs

Se ving Size: 4 - 5

Inst uctio s Ing edients

• First, start by cleaning your oxtail with cold water and vinegar in equal parts. Once the water is mostly clear, pat
• 2 pounds oxtail.
dry your meat to remove the vinegar taste. You can rub your meat with lemons or limes as well if you please.
• 2 tbsp green seasoning/sofrito.
• Grab your meat cutting board and start cutting the fat white parts off with a knife or kitchen scissors.

• Put your meat back in a mixing bowl and begin to season. • 2 tbsp Worcestershire sauce.

• Add 2 tbsp green seasoning/sofrito, 2 tbsp Worcestershire sauce, 1 tbsp browning, 1 tbsp beef base, 1 tbsp • 2 tbsp browning.

ketchup, 1 tbsp brown sugar, 1 tbsp Chef Bruja everything seasoning, 1 tsp smoked paprika, 2 - 3 whole allspice, • 1 tbsp Better Than Bouillon beef base. ( or

and 1 tbsp olive oil. Mix this thoroughly and set it aside.
beef bouillon )
• Get your red onion and roughly chop up 1/4 cup. Do the same for your red pepper.
• 2 tbsp ketchup.
• If you decide to add carrots, you can use baby carrots or chop up one large carrot; whichever you please will work

for this recipe. • 1 tbsp brown sugar.

• Wash and dice up your green onion. • 2 tbsp Chef Bruja everything seasoning.

• Smash and mince your 4 - 6 garlic cloves finely. • 2 - 3 whole allspice or 1 tsp allspice powder.

• For your scotch bonnet, you can either place it in the stew whole, or if you don't want it as spicy, you can pit it
• 1 tsp smoked paprika ( optional, adds a slight
start by cutting the head off and taking all the seeds out. Chop that up finely.
kick).
• Add all your chopped veggies to your already seasoned oxtails. As well as your four sprigs of fresh thyme. You can

remove the leaves from the stem or leave it as it is because when the thyme cooks, the leaves will come off the • Four sprigs of fresh thyme.

stem. • 1 - 2 whole scotch bonnets. ( optional for some

• Mix everything. Please place a cover over it in the fridge for at least 30 minutes to marinate.
kick)

• After you're done marinating, get your wide large skillet. Place your heat on medium, and add 1 tbsp of oil. Let
• One can butter beans. ( optional )
that heat up for a couple of minutes. Once it's hot, add your oxtails to sear; please do not add your oxtail with the
• One chopped carrot. ( optional )
chopped vegetables, so shake off as much as you can before placing it on the skillet because we will use it for our

stew later. • One chopped green onion.

• This should take about 3 - 8 minutes depending on how large your oxtails are, for the ones smaller than the others • 4 - 6 minced garlic cloves.

will cook for less time. So to know they are good to flip, once it has that char on it, you can flip it over and cook for
• 1/4 cup chopped red onion or white.
the same amount of time. After all of your oxtails is seared, you want to set aside to strain the excess oil from the
• 1/4 cup chopped red pepper. ( optional )
oxtails. You can place it on a paper towel, a strainer, or whatever you have. This recipe already has a lot of oil com-
• 1/4 tbsp Graces jerk sauce. ( optional if you
ing from the meat; we want to lessen it as much as possible.

• Grab your wide, steep pot or pressure cooker; make sure it's cleaned if you use the same pot you seared your ox- want spice )

tail in. Place on low to medium heat and add your oxtails with your veggies. • 1 tbsp olive oil.

• Add your 3 cups beef stock and 1/2 - 1 cup of water. Remember you want your water to cover your oxtails so they
• 3 cup beef stock.
can cook thoroughly.

• Add the seasonings you used to season your meat.

• 1 tsp each to start, mix, then taste to adjust. If, at the end, when you taste it and want to adjust your flavor to

sweeter or hotter, you can add jerk sauce or hot sauce for more heat or brown sugar to sweeten it up a bit.

• Make sure to stir the bottom of the pan, so nothing sticks. This process of cooking the oxtail can be different for

every- one as far as time. That's why it says it can take anywhere from 2 - 4 hours to cook down. If you have a

pressure cooker, it can take around 2 hours for the oxtail to fall off the bone and become tender, or if you're work-

ing with a regular pot, this can take up to 3 - 4 hours. You want to take your time with this recipe because the

longer you cook it, the better. You want your oxtail to be tender and fall off the bone entirely before removing it.

• The last 30 minutes of your oxtail cooking is when you add your butter beans. Till then, keep your oxtails covered

with a lid and stir every 25 - 30 minutes, so nothing is burning or sticking. If you find your heat level is burning

the oxtail, you can lower it.

• If your water becomes lower and does not cover your oxtail completely ( because it may do that sometimes when it

re- duces its moisture ), add more water or beef stock until it is completely covered again.

• After your beans and oxtail is cooked down, take your spoon and a large bowl or cup and begin skimming the top

of your stew to remove the excess oil. You won't be able to remove it all, of course, but remove as much as you can

before serving. As I said, this recipe will continue to create excess oil, but the less, the better.

• Do a taste check once your oxtails and your butter beans are tender. Make it to the level of heat or sweetness you

want, and cool down for about 5 - 10 minutes.

• Serve and enjoy!
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