"Oxtail is one of my favorite meats, and I like it best when it has been slow-cooked for hours, so I recommend cooking it the day before and letting it sit overnight. What makes this dish from my cookbook "The Rise" so homey and delicious is the mix of the oxtail and the dumplings, which everyone can relate to as being an example of comfort food at its finest."
"This traditional Caribbean dish - mostly from Guyana - is made by stewing meat in a dark, rich gravy flavored with cinnamon, brown sugar, hot chiles, and cassareep, a special brown sauce made from cassava root. African Americans adapted the recipe using oxtail instead of offal, which are the internal organs of butchered animals. Regardless, this is a dish that only gets better with time in the pot."
Oxtail pepperpot combines slow-cooked oxtail and dumplings in a dark, rich gravy flavored with cinnamon, brown sugar, hot chiles, and cassareep. The recipe originates in the Caribbean, mostly Guyana, and was adapted by African Americans to use oxtail instead of offal. The oxtail is seasoned, browned in oil, then stewed with vegetables, aromatics, soy sauce, ketchup, allspice, and chicken stock for hours until tender. Dumplings are made from flour, cornmeal, salt, and water and are added to simmering gravy. The dish develops deeper flavor over time and benefits from being cooked a day ahead and rested overnight.
Read at Boston Herald
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