Haitian-Style Oxtail Recipe From SBWFF Tap Tap Relief Headliner Kris Wessel
3 pounds oxtail
2 tbl. minced bacon
1/2 cup cooking oil
1 cup diced carrots
1 cup diced onions
1/2 cup diced celery
3 tbl. minced garlic
1 cup diced tomato
1 tbl. diced scotch bonnet or jalapeño
1 tsp. allspice
1/2 tsp. cumin
1 tsp. ground coriander
1 tsp. ground black pepper
1 tsp. salt
1/2 cup red wine vinegar
1/2 cup red wine
1 tbl. fresh thyme, chopped
1 tbl. fresh flat leaf parsely, chopped
2 cups water
3 tbl. guava jelly
Preheat oven to 300F.
Toss oxtail in a large bowl with all dry spices.
Place bacon in heavy saute pan and render it; remove meat.
Heat cooking oil in pan, sear the oxtail on all sides, and remove from pan.
Add carrots, onions, and celery and saute for 10 minutes.
Add garlic and saute two minutes.
Add tomatoes, red wine vinegar, and red wine and reduce over high heat for two minutes.
Add water, guava jelly,fresh herbs, and bacon.
Place oxtail, center bone up, into 2-inch high baking pan. Pour liquid/vegetable mixture so it just covers the oxtail. If necessary, add water to reach that level.
Cover with foil or parchment paper. Poke holes into the covering, and place pan in 300F oven for two-and-a-half hours.