Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart. Paired with bowls of coconut-scented vegan oxtails and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders. The information shown is Edamam’s estimate based on available ingredients and preparation.
It should not be considered a substitute for a professional nutritionist’s advice. Heat a large Dutch oven or a heavy-bottomed pot over high heat. When sugar is nearly black, add 2 tablespoons boiling water. Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned.
Remove oxtails to a bowl and keep warm. Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes. Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged.