Curried Oxtail with Coconut Grits and Braised Plantains

Curried Oxtail with Coconut Grits and Braised Plantains ingredients

• 3 lbs oxtail
• 0.25 cup all-purpose flour
• 3 tbsp Jamaican curry powder
• 2 tbsp vegetable oil
• 1 large yellow onion
• 4 garlic cloves
• 1 tbsp fresh ginger
• 0.5 small scotch bonnet pepper
• 4 fresh thyme sprigs
• 6 allspice berries
• 1 bay leaf
• 4 cups beef broth
• 0.5 cup canned crushed tomatoes
• 1 tbsp Worcestershire sauce
• 1 large potatoes
• 2 carrots
• 1 15-oz can canned butter beans
• to taste salt and black pepper
• 1 cup quick-cooking grits
• 2 cups water
• 1 cup full-fat coconut milk
• 2 tbsp unsalted butter
• 0.5 tsp salt
• 2 ripe plantains
• 1 tbsp unsalted butter
• 2 tbsp dark brown sugar
• 0.25 cup water
• 2 stalks fresh scallions

How to make Curried Oxtail with Coconut Grits and Braised Plantains

1. Prepare Oxtail: Trim excess fat from the 3 lbs oxtail pieces. Pat them thoroughly dry with paper towels. In a large bowl, toss the oxtail with 0.25 cup all-purpose flour, 3 tbsp Jamaican curry powder, and a generous pinch of salt and black pepper until evenly coated.
2. Sear Oxtail: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove seared oxtail and set aside.
3. Sauté Aromatics: Reduce heat to medium. Add 1 large chopped yellow onion to the pot and cook, scraping up any browned bits from the bottom, for 5 minutes until softened. Add 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 0.5 minced scotch bonnet pepper (if using), and cook for another 1-2 minutes until fragrant.
4. Build the Curry Base: Return the seared oxtail to the pot. Add 4 fresh thyme sprigs, 6 allspice berries, 1 bay leaf, 4 cups beef broth, 0.5 cup canned crushed tomatoes, and 1 tbsp Worcestershire sauce. Stir to combine.
5. Braise Oxtail: Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 2.5 to 3 hours, or until the oxtail is very tender and nearly falling off the bone. Check occasionally and add a little more water or broth if it becomes too dry.
6. Add Vegetables: After 2.5-3 hours of braising, add 1 large cubed potato and 2 sliced carrots to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the vegetables are tender. Stir in 1 can of rinsed and drained butter beans during the last 10 minutes of cooking.
7. Make Coconut Grits: About 20 minutes before the oxtail is ready, combine 2 cups water, 1 cup full-fat coconut milk, and 0.5 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.
8. Cook Grits: Once boiling, slowly whisk in 1 cup quick-cooking grits. Reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally, until the grits are thick and creamy. Stir in 2 tbsp unsalted butter until melted and fully incorporated. Keep warm, stirring periodically.
9. Prepare Braised Plantains: In a separate small skillet, melt 1 tbsp unsalted butter over medium heat. Add 2 sliced ripe plantains and cook for 2-3 minutes per side until lightly golden.
10. Braise Plantains: Sprinkle 2 tbsp dark brown sugar over the plantains and pour in 0.25 cup water. Bring to a gentle simmer, then reduce heat and cook, stirring occasionally, until the liquid reduces to a syrupy glaze, about 5-7 minutes.
11. Serve: Ladle the tender curried oxtail, with its rich gravy and vegetables, over a bed of creamy coconut grits. Arrange the sweet braised plantains alongside. Garnish with 2 sliced fresh scallions and serve hot.

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