Oxtail stands out as one of the most cherished meats when it is slow-cooked over an extended period. The optimal approach involves preparing the dish a day in advance and letting it rest overnight to deepen its flavors. The homey appeal of this recipe, featured in the cookbook "The Rise," stems from the combination of tender oxtail and soft dumplings, evoking a sense of comfort food that resonates broadly.
This beloved Caribbean recipe, primarily originating from Guyana, involves a method of stewing meat in a dense, dark gravy. The distinctive flavor profile arises from an amalgamation of cinnamon, brown sugar, hot chiles, and cassareep — a unique brown sauce produced from cassava root. Within African American culinary traditions, the recipe has been adapted by substituting oxtail in place of various offals, the latter referring to the internal organs of butchered animals. Importantly, the dish improves progressively the longer it remains in the pot.
Oxtail Pepperpot Accompanied by Dumplings
Servings: Designed to serve 4 to 6 individuals.
Ingredients
For the Oxtail:
- One 4-pound section of oxtail
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup vegetable oil
- Two carrots, peeled and diced
- One diced onion
- 21 cloves garlic, minced
- Seven tablespoons minced ginger obtained from a 3-inch piece
- Two diced plum tomatoes
- One sliced scallion
- One Scotch bonnet or habanero chile, stemmed and chopped
- Three sprigs of fresh thyme
- Seven tablespoons brown sugar
- Two tablespoons each of soy sauce and ketchup
- One tablespoon whole allspice berries
- Six cups chicken stock
For the Dumplings:
- Two cups all-purpose flour
- 2½ tablespoons cornmeal
- One teaspoon kosher salt
- ½ cup plus 2 tablespoons water
Preparation Instructions
Preparing the Oxtail:
Start by seasoning the oxtail evenly on all sides with salt and pepper. In a large 8-quart Dutch oven, heat ¼ cup of vegetable oil over medium-high heat. Once the oil is shimmering, introduce the oxtail pieces and brown them thoroughly on each side, requiring approximately 15 minutes. After browning, transfer the oxtail to a dish lined with paper towels to absorb excess oil.
Add the remaining ¼ cup of oil to the Dutch oven and sauté the diced carrots, onion, minced garlic, minced ginger, plum tomatoes, sliced scallions, chopped chile, fresh thyme, brown sugar, soy sauce, ketchup, and whole allspice berries. Stir these components to blend flavors effectively. Return the browned oxtail to the pot, pour in the chicken stock, and bring the mixture to a simmer.
Once simmering, reduce the heat to maintain a gentle simmer, cover the pot, and cook for 2½ hours. Continue cooking until the oxtail becomes tender and the meat detaches easily from the bone.
Preparing the Dumplings:
In a medium-sized bowl, combine the flour, cornmeal, and kosher salt. Introduce water and mix with your hands until forming a cohesive dough ball. Knead the dough within the bowl for 2 to 3 minutes.
Divide the dough into two equal portions, covering one half with a damp cloth to prevent drying. Knead the exposed half for an additional 5 minutes until the dough becomes smooth and elastic.
Roll the dough piece into a snake shape about 21 to 24 inches long. Slice this into 1-inch segments and place them on a baking sheet covered lightly with a damp cloth. Repeat the rolling and cutting process for the second dough portion.
Add the dumplings into the simmering oxtail stew during the final 30 minutes of cooking. Cook until the dumplings are fully cooked and tender.
Serve this hearty stew alongside rice and peas for a complete and satisfying meal.
Marcus Samuelsson, the chef behind multiple global restaurants, is associated with efforts like the Careers through Culinary Arts Program (C-CAP), which supports underserved youth, and co-produces the Harlem EatUp! festival celebrating Harlem's food, art, and culture. This recipe excerpt originates from his book “The Rise.”