YIELD: 4 servings
½ cup soy sauce
2 cups scallions, roughly chopped
4 habanero peppers
Juice of 4 limes
1 cup fresh thyme, roughly chopped, packed
2-inch knob of fresh ginger
½ cup Worcestershire sauce
2 tablespoons brown sugar
1½ tablespoons salt
2 tablespoons allspice
¼ cup parsley, roughly chopped
1 cinnamon stick
2 bay leaves
½ teaspoon cloves
2 pounds oxtails
½ cup jerk paste
1-inch knob of fresh ginger, grated
6 large garlic cloves, whole
1 tablespoon curry powder
1 tablespoon brown sugar
2 cups scallions, roughly chopped
1¼ cups garlic cloves, whole
2-inch knob of fresh ginger, roughly chopped
¼ cup brown sugar
½ cup thyme sprig, roughly chopped
1 tablespoon allspice
2 fresh bay leaves
Chicken stock, as needed
1 Scotch bonnet
Kosher salt
1. To make the jerk paste, put all ingredients in a blender and puree.
2. In a 8 x 11–inch baking dish, combine oxtails, ½ cup jerk paste, ginger, garlic, curry powder, and brown sugar, making sure the oxtails are well coated. Marinate the oxtails in the refrigerator overnight.
3. Preheat oven to 525° F. After 24 hours, allow the oxtails to come to room temperature. Sear oxtails in oven for 25 minutes. Remove from oven and reduce oven temperature to 250° F. Add the remaining ingredients, including enough chicken stock to cover the oxtails, and cover dish with two layers of plastic wrap followed by two layers of foil. Braise in oven for 8 hours.
4. After the 8 hours, once the meat is tender, remove meat from pan and reduce cooking liquid with Scotch bonnet pepper until syrup-like, add oxtails back to the pan, and finish reducing the liquid with the oxtails in the sauce.
5. Season to taste with salt and serve with rice.