Cooking Instructions
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Step 1
In a slow cooker add
Oxtails (4 lb)
.
Step 2
Season with
Salt (1/2 Tbsp)
,
Dark Soy Sauce (1 tsp)
,
Fresh Ginger (1 tsp)
,
Tomato Paste (2 Tbsp)
,
Green Caribbean Seasoning (1 Tbsp)
,
Worcestershire Sauce (1 tsp)
,
Ground Black Pepper (1/4 tsp)
,
Fresh Thyme (4 sprigs)
,
Scallions (2)
,
Garlic (3 cloves)
and
Onion (1)
.
Step 3
Add in the
Tomato (1)
,
Carrot (1)
,
Star Anise (1)
,
Bay Leaf (1)
,
Scotch Bonnet Pepper (1)
,
West Indian Browning (1/2 tsp)
,
Beef Stock Cube (1)
and
Water (1/2 cup)
. Mix everything well and add
Brown Sugar (1/2 Tbsp)
.
Step 4
Set your slow cooker on high and let it cook for 5 1/2 hours.
Step 5
Remove the bay leaf, sprigs of thyme and star anise. Remove the meat from the gravy and set aside. Skim the fat off the gravy and add it to a pan set over medium heat. Whisk it continuously to reduce the sauce. Strain the gravy and reduce further. Add in the
Fresh Parsley (1 Tbsp)
.
Step 6
Pour the sauce over the oxtail. Serve and enjoy!
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