Reserve Oxtail

Reserve Oxtail 

Slow braised • Rich • Cultural Classic Reimagined

Ingredients

 3 lb oxtail, fat trimmed

 2 tbsp ground dark-roast coffee

 2 tbsp Marcia Boogie Blend No.8™

 1/4 oz 100% cocoa, grated

 2 tbsp Maldon sea salt or coarse sea salt

 1 bay leaf

 1/2 cup pineapple juice

 1/4 cup apple cider vinegar

 2 cups no-salt beef stock

 1/3 cup Gravy Master

 2 tbsp low-sodium Worcestershire sauce

 1/4 cup raw, unfiltered honey

 1 medium yellow onion

 1 rib celery

 1 medium carrot

 4 garlic cloves, peeled

 1/3 cup chopped ginger

 4 pieces okra

 1 scallion

 5 sprigs thyme

 2 Scotch bonnet or habanero peppers (seedless)

Method

1. Trim & Clean the Oxtail

Cut excess fat. Soak in cold water with 1/2 cup apple cider vinegar overnight. Rinse well.

2. Prepare the Dry Rub

Mix dried ingredients. Rub onto oxtail and refrigerate (up to 4 hours).

3. Prepare the Liquid Base

Combine all wet ingredients.

4. Chop & Purée Vegetables

Blend chopped vegetables with some liquid until smooth.

5.  Assemble in Dutch Oven

Add seasoned oxtail, puréed vegetables, thyme, and remaining liquid.

6. Stew

Bake covered at 375°F — 4.5 hours (gas) or 6 hours (electric). Add time if needed.

7.  Finish

Skim excess oil. Optional: add edible gold when plating. Dispose of oil safely.