AuthorBLACK FOODIEYields2 ServingsCategoryCaribbean
For the Guinness edition of the BLACK FOODIE Battle, Chef Noel Cunningham developed this rich and savoury dish that marries Jamaican flavours with the rich chocolate notes of Guinness Draught stout.
Click here for the recipe video!
Ingredients
Directions
Trim excess fat off meat and rinse properly.
Season meat with soy sauce, salt, pepper scallions, garlic, thyme, red pepper flakes, paprika, salt and black pepper and leave to marinate for at least 3 hours or overnight in the refrigerator, stirring occasionally.
Heat a medium frying pan with oil until the oil is well heated and ready to smoke.
Add oxtail to the pot, turning frequently to brown and seal in the juice and flavours. This may take up to 10 to 15 minutes.
Remove oxtail and set aside.
In the same frying pan saute the onion, scallion, and thyme then return the browned oxtail to the
pot with tomato paste and stir to combine.
Allow tomato paste to cook for 2-3 minutes then add one can of Guinness, stir to combine and bring to a boil over medium-high heat.
Add beef stock or water to just about cover the oxtails and bring the meat to a boil.
Lower to a simmer and cook for 2 1/2 hours. Keep oxtails covered with liquid, adding water and remaining can of Guinness as necessary.
At the 2 hour mark, add the lima beans.
Bring the pot to a boil then simmer uncovered for 10 minutes, stirring occasionally.
In the last 1/2 hour of cooking time, adjust seasoning to taste and enjoy.
Bring a pot of water to boil.
Combine salt to flour then make a well in the middle and add water. Knead the mixture to a firm dough and form spinners by taking off a small amount of the dough and rolling it together in the middle of your hands to form a cylinder.
Put the spinners to boil until they float, and then pan-fry them in a heated frying pan with
butter and thyme.
Ingredients
Directions
Trim excess fat off meat and rinse properly.
Season meat with soy sauce, salt, pepper scallions, garlic, thyme, red pepper flakes, paprika, salt and black pepper and leave to marinate for at least 3 hours or overnight in the refrigerator, stirring occasionally.
Heat a medium frying pan with oil until the oil is well heated and ready to smoke.
Add oxtail to the pot, turning frequently to brown and seal in the juice and flavours. This may take up to 10 to 15 minutes.
Remove oxtail and set aside.
In the same frying pan saute the onion, scallion, and thyme then return the browned oxtail to the
pot with tomato paste and stir to combine.
Allow tomato paste to cook for 2-3 minutes then add one can of Guinness, stir to combine and bring to a boil over medium-high heat.
Add beef stock or water to just about cover the oxtails and bring the meat to a boil.
Lower to a simmer and cook for 2 1/2 hours. Keep oxtails covered with liquid, adding water and remaining can of Guinness as necessary.
At the 2 hour mark, add the lima beans.
Bring the pot to a boil then simmer uncovered for 10 minutes, stirring occasionally.
In the last 1/2 hour of cooking time, adjust seasoning to taste and enjoy.
Bring a pot of water to boil.
Combine salt to flour then make a well in the middle and add water. Knead the mixture to a firm dough and form spinners by taking off a small amount of the dough and rolling it together in the middle of your hands to form a cylinder.
Put the spinners to boil until they float, and then pan-fry them in a heated frying pan with
butter and thyme.
