This is a dish that is even better once reheated. Polenta, aka Coucou, in the West-Indies, is an ideal accompaniment.
- 4 lbs ox tail, sliced
- 4 Tbsp coconut oil
- 1 Tbsp brown sugar
- 2 Tbsp Creole spice blend, ground
- 6 cloves garlic, chopped
- 1 inch piece ginger, chopped
- 2 tsp black pepper, ground
- 2 West Indian bay leaves or allspice leaves
- Habanero chile, to taste
- 1 pack green onions, chopped
- ½ cup cilantro, chopped
- 5 Tbsp tomato paste
- 1 Tbsp Angostura bitters
- ½ cup brown rum
Place oxtail in a large pot and cover with cold water. Bring to a boil and cook for 30 minutes.
Set cooking water aside and rinse meat in cold water. Drain and pat dry with a paper towel.
Put a large, thick pot on heat. Add oil and sugar. Once the sugar has begun to caramelize, add meat and brown for 5 to 10 minutes.
Add spices, garlic, ginger, pepper, chile, scallions, and cilantro. Sauté a few minutes more.
Incorporate tomato paste, rum and enough cooking water to cover the meat.
Let simmer, covered, until meat is tender (around 2 ½ hours). Add water if needed.
Ten minutes before the meat is finished cooking, you can add 2-3 tablespoons of rum to liven the sauce.