Oxtails with Allspice, Thyme, and Habaneros

Name: Oxtails with Allspice, Thyme, and Habaneros
Ingredients: Grated zest and juice of ½ orange; 1 teaspoon brown sugar; 2 habanero or Scotch bonnet chiles; 5 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 2 to 3 pounds (910 g to 1.4 kg) oxtails, cut by the butcher into 1- to 2-inch/2.5- to 5-cm sections; 2 teaspoons whole allspice, finely ground; Salt and freshly ground black pepper; Salt; 1 teaspoon olive oil; 2 tablespoons rum; ⅔ cup (165 ml) beef stock; Juice of ½ lime; 5 large sprigs fresh thyme

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

You can substitute beef short ribs for the oxtails—they’ll be only slightly less sticky-unctuous.

Ingredients

2 to 3 pounds (910 g to 1.4 kg) oxtails, cut by the butcher into 1- to 2-inch/2.5- to 5-cm sections

Main course
Side dish
Sauce
Gluten-free

Method

Morning

Season the oxtails with the allspice and salt and pepper. In a large skillet or sauté pan over medium-high heat, working in batches if necessary, cook the oxtails (with no oil), turning with tongs, until browned on at least two sides, 5 to 7 minutes total per batch. Using the tongs, transfer to the slow cooker. Drain off the fat from the skillet and