SLOW COOKED JERKED JAMAICAN OXTAIL STEW ENJOY DAN:

         SLOW COOKED JERKED JAMAICAN OXTAIL STEW by CHEF DAN:

Serves 12

INGREDIENTS:

6 Pounds oxtails, cut into 2-inch pieces

3 tablespoon olive oil

1/4-cup all-purpose flour

2 onions, quarter

2 green peppers, sliced

10 garlic cloves

1 bunch of scallions, sliced into 2-inch lengths, save some for garnish

Thumb-size fresh ginger peeled and sliced

4 bay leaves

4 tablespoons Jerk seasoning

2 leeks, cleaned and roughly chopped

2 (10.5 Oz) can RO*TEL diced tomatoes with green chilies

1 tablespoon EACH dried thyme and oregano

2 sticks cinnamon

2 scotch bonnets peppers, left whole

6 cups beef broth

Sea salt and freshly ground black pepper to taste

10 allspice barriers

2 tablespoon red wine vinegar

2 (15.5 Oz) cans butter beans

1/2-cup red wine

MARINATE:

1.   In a zip-lock bag add beef broth, 2 scallions, allspice berries, green pepper, 6 cloves garlic, 1 onion, and vinegar.

2.   Season oxtail with jerk, all-purpose flour, salt, and pepper.

3.   Marinate over night in the refrigerator.

COOKING DIRECTIONS:

1.   In a skillet heat oil over medium-high heat and when sizzling.

2.   Add meat and brown on all sides, about 4 minutes on each side.

3.   Once all the pieces have been browned for color and texture.

4.   Transfer to a crock pot.

5.   Add all remaining ingredients except beans and cook on low for 9-10 hours.

6.   The last hour of cooking add butter beans.

7.   Taste and add more jerk seasoning, salt, and pepper, if needed.

8.   Top with more scallions:

9.   Remove bay leaves.

ENJOY DAN:                                                        COOKING AND LOVING IT!!