For this delicious comforting winter dish, you should have your oxtail sectioned by your Butcher and if they are very large,  halved then quartered for tasty bite-sized presentation.

Ingredients:

• 1kg/2Ibs Oxtail;
• 500g/1lb Butter Beans (if desiccated, pre-soak overnight );
•  I large Onion coarsely chopped;
• 3 tablespoons Sea-Salt;
• 4 Pimento (allspice) berries/seeds finely ground;
• 1 tablespoon crack (coarse) black pepper;
• 4 cloves finely chopped Garlic;
• 2 Beef stock cubes;
• 3 thin slices of Scotch Bonnet;
• 125g/4oz finely chopped Ginger;
• 750g/ 11/2Ibs Callaloo washed and coarsely cut;
• Vegetable oil for shallow frying;
• Leafy handful of Thyme;
• Kettle of boiled Hot Water;
• 500g/1Ib white Basmati Rice.

Preparing Oxtail:

When preparing meat, always use a separate chopping board and separate seasoning bowl, to that used for preparing vegetables or fruits.

Cut any excess fat from oxtail and wash using lemon or lime.  When meat has been well washed and drained, place into a seasoning bowl. Add the Salt, Crack Pepper, Pimento, Scotch Bonnet, Onion, Ginger and Garlic, stirring well to ensure even distribution of seasoning.   when complete, cover and leave for a few hours before cooking. Season overnight if you have time, for best results.

Cooking Oxtail:

Using large casserole saucepan, put on medium heat (Gas Mark 6/7) and add enough vegetable oil (~2 cm depth), for shallow browning (sealed). Taking each piece of Oxtail in turn (you should be able to add 5/6 pieces to saucepan in one go), remove coarse seasoning then place into saucepan to brown.  When complete place in a separate dish until all have been browned.

Pour off excess oil, then add all seasoning left in bowl and stir well to cook with caramelised bits in bottom of saucepan. When onions have softened and browned, add hot water (be careful of splashes!), a quarter to a third of way up side of saucepan, then crumble in beef stock cubes continuing to stir well.

Once complete, return all Oxtail to the saucepan (with butter beans if they have been pre-soaked), and any meat juices that collected in the separate container. If you are not using pre-soaked butter beans, do not add at this stage. Reduce the heat to a low setting and allow oxtail to slowly simmer with lid on for about 30 – 40 mins.

Checking and stirring continually, add a little hot water if liquid starts to reduce to point where meat could stick to bottom of saucepan. If you are using fresh butter beans, add just as Oxtail starts to become tender, then allow to simmer for further 20 – 25 mins, until Oxtail and Butter Beans are beautifully tender.  Thicken stock using corn starch/gravy granules to make a deliciously rich gravy.  Take off heat once done.

Steamed White Rice:

Wash thoroughly to remove starch and any bad (black grains).  Place rice in stainless steel saucepan, add water above level of rice to first line on index finger (3/4″ to 1″).  Add small knob of butter (optional) and boil rice to the point that water has also most completely evaporated, to point where it resembles a ‘dry’ bubbling volcano.  Turn heat to lowest setting, or place on smallest hob, cover and allow to gentle steam for 20 mins.  Rice grains should be shelly (not sticky like rice-pudding), and soft all way through when cooked.

Callaloo:

Callaloo can be steamed over a colander  of boiling water for 10 – 15 mins.  The Uncle Busta preference is to add a little olive oil to a saucepan, with two twists of coarse sea salt and crack pepper from a grinder.  When oil is hot add Callaloo and stir-fry until leaves wilt, and have a delicious semi-crunch and beautifully green texture.

You are now ready for the best part!  Serves 4/5.

Ingredients:

• 1Ib weight of large tiger Shrimp/Prawns;
• Large handful finely chopped Coriander/Dill;
• 2 tablespoons of Paprika;
• Heaped teaspoon finely chopped Ginger;
• 4 thin slices finely chopped Scotch Bonnet/ 1 teaspoon of Cayenne Pepper;
• 3 cloves of finely chopped Garlic;
• 4oz fresh Samphire (tidal marsh sea vegetable);
• Two large Scallion cut in 1″ lengths head to tail;
• Half medium size fresh Lemon/Lime;
• 1/2Ib Salted Butter.

Preparing seasoned Butter:

Take butter out of fridge and allow to soften.  Keeping butter on wrapping, add all chopped ingredients carefully and mix through until herbs, garlic, paprika, ginger, pepper are all evenly distributed.  Reshape into block and place back into fridge and allow to harden.

Preparing Shrimp:

Shrimp can be left with shell and heads for attractive presentation. However we still need to de-vein.  Using a very sharp pointed knife in one hand and holding shrimps leg-side down between forefinger and thumb of other hand, make careful incision down backside of prawn, from head to tail. Take your time and be patient as this will allow you to remove veins and leave no bitter taste for your guests to experience. Once veins have been removed, rinse all shrimp and allow to drain in colander.

Cooking Shrimp:

Using small wok (best for direct serving to table), or deep sided saucepan, place on medium heat until pan is hot.  Take butter from fridge, remove wrapping and place in wok/pan.  Pan should be hot enough to make butter sizzle, increase slightly if not.  cook under medium to high heat for 1 – 2 mins, then add shrimp stir frying until they become deep pink.  Squeeze lemon/lime over shrimp, then add scallion and samphire, cooking for further minute. when done take straight to table.  Serve with French bread, on a bed of fresh crispy salad comprised of lettuce, rocket, croûtons, shredded carrots and olives, drizzled with honey mustard dressing.

Be careful not to chew fingers…serves 4!!

For this recipe you will need pre-prepared back-end of beef rib, cured and smoked.

Ingredients: 

• 2 cloves of garlic (finely chopped);
• 5-6 thin slices of cured corn beef;
• 1/2 small onion (finely chopped);
• 4 baby tomatoes cut in quarters;
• 1oz of root ginger cut in julienne strips;
• Green shoots of 1 Scallion cut in inch lengths;
• 3 very thin slices from 1 Scotch Bonnet Pepper;
• Small handful coriander finely chopped for garnish.

Cooking method:

Pre-heat small terracotta tapas dish no need to add oil.  When hot add strips of beef and cook until crispy.  Remove beef strips leaving dish under low heat.  Then add finely chopped garlic, onion, julienne sliced ginger and scotch bonnet. Cook under sizzling heat for 1-2 mins.  Then add tomatoes and return cured beef back to dish. Finally add coriander to garnish, stir and serve piping hot to table. Serves 1-2 people.

Serve with Jamaican hardough bread or French baguette!

Big Respect!