Stewed Oxtails (Trini Style)

What's cooking? Stewed Oxtails (Trni Style) in my house today. Wish you could be here to smell the wonderful aroma permeating my house right now! Instead you can try making it yourself and enjoy the flavour and aroma coming from your own kitchen by your own hand. Tonight I will be serving the Stewed Oxtails to my family with rice and potato salad. So, let's get cooking!

Ingrdients:

3 to 4 pounds oxtails
3 tablespoons green seasoning
8 cloves garlic minced
1/4 medium onion diced
1/2 red bell pepper diced
2 stalks scallion chopped
4 sprigs fresh thyme
1 large carrot sliced
1 can pigeon peas or butter beans (optional)
1 teaspoon Lawrys Season Salt
1/4 teaspoon Goya Adobo
Pinch of table salt
Fresh ground black pepper to taste
Fresh ground allspice to taste
9 cloves
1 scotch bonnett pepper (whole)
3 tabelspoons vegetable oil
3 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon Golden Rey
1 tablespoon butter
1/4 pure cream coconut

Directions: 

Chop: scallion, onion, garlic, thyme and red bell pepper

Season oxtails with lawrys, onion powder, vegetables, cloves and green seasoning

Marinate over night (at least 1 hour)

In pressure cooker heat oil & 3 tblsp of brown sugar (once brown add oxtails)
*add the oxtails when the brown sugar is bubbling and a deep amber to brown colour
*do not walk away at this point or you will burn the sugar

Once oxtails are brown add 1/4 c ketchup, 1 tblsp Golden Ray, 1 tblsp reg butter & 1/4 cream coconut

Add about 2 & 1/2 cups of water and pressure cook for 30 minutes

Remove lid add carrots and beans or pigeon peas and whole scotch bonnet pepper if using and simmer for 10 to 15 minutes longer

If you're not using a pressure cooker:
*Add enough water to almost cover oxtails and simmer for about 2 hours

Add sliced carrot

Add whole scotch bonnett pepper and be careful not to burst it
*it's just to add a pepper flavour not heat

Just a few tips: one thing to remember about island cooking is that it stemmed from using what they had on hand/available. So, if you don't have an ingedient don't worry about it or use an alternate. The seasoning amounts are merely recomended. Play around with them and add more or less. And if you like a real thick gravy use any thickening agent you have available such as flour or corn starch. Personally I prefer to use split pea flour. Well, it's time for me to eat so enjoy and be blessed!