Caramelized sugar base with green seasoning and pigeon peas.
Hands-free mode with voice commands & timers
No ratings yet
Clean the oxtail with lime juice and water, then marinate with green seasoning, salt, pepper, and Worcestershire sauce for at least 4 hours or overnight.
In a heavy-bottomed pot or pressure cooker, heat the oil over medium-high heat and add the brown sugar.
Allow the sugar to melt and bubble until it turns a dark, frothy amber color (browning); do not let it burn to black or it will be bitter.
Quickly add the marinated oxtail to the pot, stirring constantly to coat every piece evenly with the caramelized sugar.
Sear the meat for 10 minutes until deep brown, then add the carrots, allspice berries, and enough broth to cover the meat.
If using a pressure cooker, cook for 45 minutes; if using a regular pot, simmer covered for 2.5 to 3 hours until the meat is tender and falling off the bone.
Add the pigeon peas and the whole scotch bonnet pepper during the last 20 minutes of simmering.
Adjust salt to taste and simmer uncovered until the sauce thickens to a rich, velvety gravy consistency.
