Oxtail & Lamb Stew

Oxtail and Lamb Stew with Sticky Rice: A Fusion of Southern and Caribbean Flavors

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Preparation Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours and 20 minutes | Serves: 4

In this recipe, we pay homage to the culinary heritage of both the Southern United States and the Caribbean by combining two iconic dishes: oxtail stew and lamb stew. The tender oxtails, traditionally loved in Southern cuisine, merge with the rich flavors of Caribbean spices and ingredients. Served with sticky rice, this fusion dish is a delightful blend of cultures that will transport your taste buds to a unique culinary experience.

Ingredients:

Meat:

• 2 lbs of oxtails

• 1.5 lbs of lamb loins

Produce:

• 2 large green plantains

• 1 red bell pepper

• 1 green bell pepper

• 1 orange bell pepper

• 1 sweet onion

• 1 habanero pepper

• 2 bay leaves

• 3 garlic cloves

• 5 sprigs of thyme

Seasonings:

• 2 tbsp of jerk seasoning

• 1 teaspoon of garlic powder

• 1 teaspoon of ginger powder

• 1 teaspoon of onion powder

• 1 teaspoon of chili powder

• 1 teaspoon of cayenne pepper

• 1 teaspoon of seasoned salt

• 1 teaspoon of ground black pepper

• 2 tbsp of brown sugar

Condiments and Oils:

• 4 cups of beef broth

• 1 can of tomato paste

• 2 tbsp of browning sauce

• 3 tbsp Worcestershire sauce

• 3 tbsp of vegetable oil

Grains:

• 1 cup of white rice

Instructions:

1. Preparing the Meat: a. Rinse the oxtails and lamb loins under cold water, then pat them dry with paper towels. b. Season the oxtails and lamb loins with jerk seasoning, garlic powder, ginger powder, onion powder, chili powder, cayenne pepper, seasoned salt, and ground black pepper. Rub the seasonings into the meat, ensuring they are evenly coated. Allow the meat to marinate for at least 30 minutes or overnight in the refrigerator.

2. Sautéing the Aromatics: a. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. b. Add the diced sweet onion, minced garlic cloves, and habanero pepper (seeds removed for less heat) to the pot. Sauté until the onions are translucent and aromatic.

3. Browning the Meat: a. Add the seasoned oxtails and lamb loins to the pot and sear them on all sides until nicely browned. This step helps develop rich flavors in the stew. b. Once browned, remove the meat from the pot and set it aside temporarily.

4. Building the Stew: a. In the same pot, add the tomato paste, Worcestershire sauce, bay leaves, and sprigs of thyme. Stir them together, allowing the flavors to meld. b. Return the oxtails and lamb loins to the pot and pour in the beef broth. Stir well to combine. c. Sprinkle the brown sugar over the mixture, which adds a touch of sweetness to balance the flavors. d. Cover the pot and let the stew simmer on low heat for about 3 hours, or until the meat becomes tender and falls off the bone.

5. Preparing the Plantains: a. Peel the green plantains and chop them into bite-sized chunks. b. Add the plantain chunks to the stew pot during the last hour of cooking. This allows them to cook and soften in the flavorful broth.

6. Adding the Bell Peppers: a. Core and seed the red, green, and orange bell peppers, then dice them into small pieces. b. Around 30 minutes before the stew is done, add the diced bell peppers to the pot. They will add vibrant color and a subtle sweetness to the stew.

Remember to adjust the cooking time if needed. The oxtails and lamb loins should be cooked until tender and the flavors of the stew have melded together.

Enjoy the rich and flavorful Oxtail and Lamb Stew with Sticky Rice, a delightful fusion of Southern and Caribbean influences. The tender meats, aromatic spices, and hearty vegetables create a comforting and satisfying dish that celebrates the best of both culinary worlds.