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For these tacos Amazing Ackee took the traditional recipe and transformed the butter beans into a silky puree using ackee and adding a touch or smoky flavour from roasted poblanos.
- 2 lbs Oxtail
- 1/2 tsp Salt
- 1/2 tsp Celery Salt
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 3 cloves of Garlic finely minced
- Fresh ginger about an inch knob, finely grated
- Browning about a tablespoon if using
- 1 1/2 tbsps Brown sugar if you don’t have store bought browning
- 1/2 large onion finely chopped
- 3 cloves garlic minced (optional – I love garlic)
- Few pimento Jamaican allspice grains
- 3 sprigs fresh thyme
- 2 stalks of escallion green onions sliced
- Scotch bonnet pepper to taste
- 1 quart Beef stock
- 3 tbsps tomato paste
- Salt & Pepper to taste
- Place a heavy bottomed dutch pot over medium heat and spread brown sugar evenly.
- Cook until it starts smoking slightly and bubble, it will be very dark
- Quickly swirl the pan then add the oxtails (no oil is required as the oxtails are fatty)
- Mix to coat the oxtails in the browning, cook and allow the fat to render off the meat.
- Remove from the pan and set aside
- Cook onions and garlic till soft.
- If using any wine or stout, add it at this point. You could also use a mild good flavored vinegar (just a splash, this is to get the nice caramelized bits off the bottom of the pot)
- Return the meat to the pot then pour over the stock and remaining ingredients.
- Bring to a boil then turn down to a gentle simmer
- Allow to braise till tender, it should fall off the bone easily when gently prodded with a fork
- If you still have a lot of liquid remaining when the meat is tender, remove the oxtails from the pot and reduce the gravy till thick, pull the meat of the bones and add to the gravy.
- Remove the stalks from the thyme.
- Set aside till ready to assemble tacos