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Other than Brewing => All Things Food => Topic started by: oscarvan on February 08, 2011, 10:06:25 PM

Title: Jamaican style oxtail...
Post by: oscarvan on February 08, 2011, 10:06:25 PM
Found the recipe, I think, in the NYT this weekend..... Slightly modified. Tasting pretty good.... except I maybe should not have put three hot peppers in there...  :o :o :o

One of the hardest things to do is to get JUST the right amount of heat. Once it's in you can't take it out.  

I like it, but the family will not be trying that....>:(
Title: Re: Jamaican style oxtail...
Post by: tumarkin on February 08, 2011, 10:12:42 PM
yeah, I've learned the hard way that when I get the heat right, many people can't handle it. so the lesson learned is to go on the mild side... and then add hot sauce till it's right. can't get it out, but you can always (well, usually) add more easily
Title: Re: Jamaican style oxtail...
Post by: capozzoli on February 09, 2011, 03:25:28 AM
Did you use three scotch bonnet peppers?

They are like the hottest peppers in the world. Part of one and your dish will be very hot to most.
Title: Re: Jamaican style oxtail...
Post by: euge on February 09, 2011, 05:33:24 AM
Did you use three scotch bonnet peppers?

They are like the hottest peppers in the world. Part of one and your dish will be very hot to most.
[/quote

Three of them would probably make it unbearable to most.
Title: Re: Jamaican style oxtail...
Post by: oscarvan on February 09, 2011, 01:18:42 PM
Don't think they were Scotch Bonnets, they looked more like HabaƱeros........ yellow, shaped like a bell pepper and about 1 inch long...... It's a quite tasty dish....... ;D
Title: Re: Jamaican style oxtail...
Post by: nicneufeld on February 09, 2011, 01:33:22 PM
Scotch bonnets and habaneros look pretty similar.  And their heat level is not that far off of each other.  Either way, three of EITHER in a dish is going to blow away the average American heat tolerance!  :D 
Title: Re: Jamaican style oxtail...
Post by: Pawtucket Patriot on February 11, 2011, 01:59:30 AM
Scotch bonnets are part of the same species as habanero, although the bonnets are a bit hotter (but not by much!).  Man, I only put one scotch bonnet in my jamaican rib marinade.  I can't imagine three!

Care to share the oxtail recipe?  Sounds great!
Title: Re: Jamaican style oxtail...
Post by: maxieboy on February 11, 2011, 02:28:29 AM
Google says: Jamaican Oxtail Stew (http://www.nytimes.com/2011/02/06/magazine/06Food-t-001.html)
Title: Re: Jamaican style oxtail...
Post by: oscarvan on February 14, 2011, 02:43:05 AM
That be the one.
Title: Re: Jamaican style oxtail...
Post by: Pawtucket Patriot on February 14, 2011, 11:56:55 PM
Thanks!
Title: Re: Jamaican style oxtail...
Post by: maxieboy on February 15, 2011, 12:56:17 AM
You're welcome!  ;)
Title: Re: Jamaican style oxtail...
Post by: chumley on February 28, 2011, 06:51:38 PM
I got this going for tonight...I simmered it in the dutch oven yesterday for 6 hours.  I took the habanero out and tasted it....HOT!  I can't imagine using 3 of them.   :o

I stuck it outside last night to cool and let some of the fat congeal....the three pounds of oxtails I used yield a lot of grease.  I am hoping that when I skim the fat off here in a bit, and set it back in the oven to simmer, that a lot of the habanero oil will go off with the grease.

As a back up plan, I will serve a big glob of sour cream with it for my wife. ;)