Peppered Oxtails with Coconut Rice & Peas
by Jhanaya Belle
After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
Ingredients
- 2 pounds oxtails
- 1 pound boneless stewing beef cube, such as chuck or bottom round, cut into 2- inch pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1½ cups chopped onions
- 1 cup large dice carrots, peeled
- 4 garlic cloves, chopped
- ½ cup cassareep, (*see tips)
- 2 habanero peppers, or 3 to 4 wiri wiri peppers, left whole
- 2-inch piece peeled and minced ginger
- 3 tablespoons light brown sugar
- 2 3-inch strips orange peel, removed with a vegetable peeler
- 8 sprigs thyme
- 2, 2 -3 inch cinnamon sticks
- 8 whole allspice berries
- 4 whole cloves
- 3 cups beef broth
- Cilantro, garnish
- Green Onion tops, garnish
- .
Instructions
Heat oil in a large pot or Dutch oven over medium heat. Pat beef dry and cut the stewing beef into 1½-inch pieces. Season all the meat with the salt and pepper. Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 1 tablespoon of fat from the pot and add the onion, carrots and garlic. Cook, stirring, until softened, about 6 minutes. Return the meat to the pot along with cassareep, habaneros or wiri wiri peppers, ginger, brown sugar, orange zest, thyme, cinnamon stick, all spice and cloves.