CHICKEN WINGS (63)
|EVERY FEW MINUTES|
|WEST INDIAN OXTAIL|
5 lbs. cut up oxtails
Fresh thyme (or bottled thyme)
Garlic (garlic powder)
Cut off excess fat. Season with salt, garlic (or garlic powder), paprika, black pepper and a dash of curry powder and let stand overnight.
Place oxtails in foil pan in oven and brown all sides. Drain and place oxtails in a deep pot on stove, add cut up onions, green pepper, fresh thyme (or bottled thyme) and 1 can tomato sauce. Use the empty tomato sauce can to add 2 1/2 cans of water to pot. Stir all ingredients in well.
Bring pot to a fast boil, then lower flame. Before covering pot, taste and season to your satisfaction, then add 4 to 5 whole cloves. Cover pot tightly and let cook on low flame for 1 1/2 hours. Serve with white rice and garlic bread. (Optional: You can add a spoon of "brandy" when you add the cloves.)
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