Jerk Oxtail with Curry Dumplings & Mango Nicuatole Recipes
By: Tristan Guilbeault
Instagram: @tristangcooks
Jamaican oxtail is one of my all-time favourite stews. It is simple in execution but complex in flavour. Jamaican cuisine has a special place in my heart for a myriad of reasons, one being the history behind the food. A combination of traditional flavours from the Arawak Indians mixed with the effects of slavery and oceanic trade. Resulting in mouthwatering curries and stews that are like no other. Jerk is a traditional Jamaican marinade made famous by the roadside stalls that sell jerk chicken, it brings the heat as well as sweetness, acid and umami. In this recipe, I use it to infuse Caribbean flavour into the beef oxtail. Try my recipe with butterbeans and curry dumplings, it may take some time, but trust me, it's so worth it!
Jamaican jerk is more than just a marinade, it is a way of life. It is a way of cooking chicken, pork, beef, goat, fish, vegetables and even fruit that are seasoned and cooked over fire; typically using pimento wood. Pimento is named so because of Columbus and the Europeans, “pimento” translates to black pepper in Spanish and these small dry berries were mistaken as such. The country's motto is “out of many, one people” referring to Jamaica's multiracial roots; including Chinese, Spanish, East Indian and Irish influences. Originally jerk was a marinade containing just pimento berries and scotch bonnet peppers. Yet over time, different cuisines began to meld together, culminating in the jerk marinade that is found in this recipe!
Jerk Oxtail with Curry Dumplings
Recipe from Tristan Guilbeault
Dietary restrictions: Gluten-free, nut-free, dairy-free, can be made keto and paleo
Total Time: 3 hours 40 min | (Preparation): 10 minutes | (Cooking): 3 hours | (Rest): 30 minutes
Feeds: 4-5 people
Ingredients
Oxtail
● 1 pkg Beef Oxtail (approximately 1kg; we recommend Gemstone or Platinum Alberta)
● 1 can San Remo Butter Beans
● 2 tsp Beef Tallow (we recommend High-vibe Health)
● 1 large yellow Onion, large dice
● 4 cups Water or Beef Stock to cover
Jerk Paste
● 2 tsp Arizona Organic Habanero pepper sauce or a Scotch Bonnet pepper sauce (add less if you do not enjoy spice)
● 6 cloves Garlic
● 1 tbsp whole Ginger, (approximately 30g)
● 1 bundle of Green Onion stems
● 2 tbsps Brown sugar or Coconut sugar (we recommend Eat Wholesome, Camino, Wild Tusker or ONEearth)
● 1⁄4 cup White Wine Vinegar (we recommend Maison Orphee)
● 1⁄4 cup Soy Sauce (we recommend San-J Organic, Amano or Bragg)
● 1 Lime, juiced
● 1 tbsp Allspice berries
● 1 tbsp dried Thyme
● 1 tbsp Black Peppercorns
● 1 tsp Nutmeg powder
● 1 tsp Cinnamon powder
● 1 tsp Salt
● 2 tbsp Ketchup (we recommend Eat Wholesome or Primal Kitchen)
Slurry
● 2 tbsp Water
● 2 tbsp Westpoint Naturals Organic Arrowroot powder
Garnish
● Steamed Rice
● Chopped Scallions
● Curry Dumplings (see the recipe below)
Instructions
1. Begin by making the jerk paste, add all ingredients to a food processor or blender, blend until smooth.
2. Take the oxtail out of the bag and dry with paper towel, season liberally with salt on all sides. Set a Dutch oven or large pot on medium heat and add the beef tallow. Once hot, add the oxtail in batches, ensure not to overcrowd. Sear them on all sides until golden brown and set aside. Add the chopped onion to the pot and cook for 2 minutes. Add the jerk paste, stir and turn off the heat. Add back in the oxtail and ensure the water covers the meat.
3. Set the oven to 325, cover the pot with an ovenproof lid and set in the oven for 3 hours.
4. Every hour or so, stir the pot and check the water level. Next, make the slurry, combine equal parts water and arrowroot powder and mix until smooth. After 2.5 hours, drain and add the butter beans and as well as any root vegetables if using. Stir in the arrowroot slurry. Once the 3 hours is over, open the oven and turn off the heat. Leave the pot in the oven for half an hour to let the flavours meld.
5. Serve with steamed rice, chopped scallions and curry dumplings! Enjoy this delicious stew!
Curry Dumplings
Ingredients
● 3 cups All-purpose Flour (Anita’s Organic milled unbleached flour)
● 1 tsp Baking Powder
● 3⁄4 cup Water
● 2 tbsp Butter (room temperature or melted)
● 1 tbsp Curry Powder
● 3⁄4 tsp Salt
● 2 cups neutral Oil for frying
Instructions
1. Add all dry ingredients together and mix. Add the butter and begin to add water until a dough forms. Once it comes together and is not sticky, portion the dough into 8 equal-sized balls, rubbing in between palms to make them uniform.
2. Set a pot on medium heat with the oil and bring to 350 degrees. Add the dumplings a handful at a time and cook until golden brown and fully cooked, around 10 minutes. Cut the first one that was fried to see if it is still doughy, if it is cooked and airy they are ready.
3. Serve with the oxtail and use them to dip into the sauce, they are fantastic vessels!
*For gluten-free, try substituting the all-purpose flour with Bob’s Red Mill Gluten-free 1:1 baking flour.
SUBSTITUTIONS
I used butter beans in my recipe but root vegetables like potatoes, parsnips and carrots can also be added. The beef tallow can be substituted with any neutral oil. Whole habaneros or scotch bonnets are traditional, but I did not have either so I used a scotch bonnet hot sauce I bought online. The Arizona Organic Habanero pepper sauce would be my Amaranth pick for this recipe, although the Saltspring Kitchen Co. Roasted Habanero Hot Sauce would be a good option as well. Use only a teaspoon of hot pepper sauce if you or your family is sensitive to spice. I would rate this recipe a solid medium for spice level.
TIPS
This recipe can be made paleo and keto with the exclusion of the butter beans. The arrowroot powder works great as a thickener and is flavourless, while also retaining its texture after freezing, unlike cornstarch! It’s good for people who are allergic to corn or prefer to stay away from it. Depending on the size of the oxtail available at Amaranth, the cooking time can be adjusted, some packages will have mostly smaller size pieces and these will only take 2-2.5 hours. On the other hand, you will find pieces that are from the base of the tail and are much larger and may require 3-4 hours. Adjust the recipe based on size and ensure that there is enough water in the pot. The oxtail may be quite fatty, if there is an excessive amount of fat lying on top of the stew it can be skimmed off and saved. Use this jerk-infused beef fat to flavour rice or fry eggs. It’s an absolute flavour bomb!
extra information
Jerk: A term synonymous with grilling meat, whether to dry and smoke, to skewer, to turn, or to marinate. The combination of smoke and spices is unbelievable and will certainly step up your flavour game. When BBQ season comes around, try grilling pork, beef, chicken, shrimp or fish with my jerk marinade. You can even step up it up a little bit and do it the true Jamaican way; basting the meat with beer while it cooks.
Oxtail: A cut of meat that has risen in price quite significantly in the last decade. Originally an off-cut, not wanted by slave owners as it was very tough and thought to be inedible. All that it required was some love and time, after hours of simmering the collagen begins to break down, the fat renders and the meat turns to butter. This is why oxtail has become so popular, it is absolutely delicious!
Arrowroot: is a tuber indigenous to South America brought to Jamaica by the Arawak Indians. Originally called “aru aru” it is a relative of the popular cassava and was originally used to treat wounds by covering it with Arrowroot slices. In the 18th century, it began to be used as food, served as a porridge and a substitute for various starches. It was added to puddings, breads and cakes. It became a major export and still is to the day. It is a very neutral-tasting starch and quite healthy as well. It is gluten-free, low in calories, high in b vitamins like folate, niacin and thiamine, as well as being mineral rich and high in iron, magnesium and phosphorous.
Nicuatole is a popular corn-based dessert popular in Oaxaca, Mexico. It is a derivative of the famous egg-based flan and is very similar although it does not share the same ingredients. Traditional flan is a combination of eggs, condensed milk and sugar. While Nicuatole is vegan and uses corn masa, milk and sugar as the base. Many variations can be found in Mexico and every street cart has their secret recipe. My version pairs traditional almonds with mango and coconut ribbons for a classic sweet dessert that will be sure to impress guests. The recipe takes some time to set but is quite easy and can be made with whatever fruit you prefer. It is vegan, gluten-free and no-bake, experiment and enjoy!
Nicuatole is a dessert of pre-Hispanic origin consisting of ground corn, sugar, spices and various fruit flavourings. The name stems from the original Aztec language, Nahuatl. “Necautl” translates to honey or sweetener, while the latter, “atolli” translates to corn porridge. Atole is a very popular thick corn drink that can be found in Mexico traditionally flavoured with cocoa. The original Nicuatole would have included agave syrup as a sweetener with the addition of crushed bright red cochinalla, a local insect that can be found on cacti. The present-day version uses cane sugar, milk and masa that is boiled and left to set, then served on banana leaves and served as a snack. With this recipe, I am bringing the streets of Oaxaca to your home!
Mango Nicuatole
Recipe from Tristan Guilbeault
Dietary Restrictions: Vegan, gluten-free, dairy-free, can be made nut-free
Total Time: 3 hours 30 min | (Preparation): 5 minutes | (Cooking): 25 minutes | (Rest): 3 hours
Feeds: 8-12 people
Ingredients
Nicuatole
● 2 cups Corn Flour ‘Masa Harina’ (we recommend Organic Matters or Westpoint)
● 3 cups Water, plus more for the masa
● 3⁄4 cup Sugar
● 2 cups Unsweetened Almond Milk (we recommend Elmhurst, Earth’s Own, Blue Diamond or Califia Farms)
● 2 cups Mango Puree (we recommend Bremners Frozen Mango Chunks)
● 2 tsp Vanilla extract (we recommend Simply Organic, Orchid’s or Bakers Organic)
● 1 Cinnamon stick
● 1 tsp Salt
Garnish (Optional)
● Toasted chopped Almonds
● Coconut whipped Cream
● Coconut ribbons
● Fresh Mint (optional)
Instructions
1. Add the masa harina to a bowl, slowly add water (1 1⁄2 cups to 2 cups) and mix with your hands, until a dough forms. Once this dough forms add the 4 cups of water. Mix with your hands until the masa is dissolved. A whisk may be used to reduce clumps. Strain this mixture through a sieve into a medium-sized pot.
2. Make the fruit puree, if using frozen fruit thaw and puree in the blender until smooth. If using a seedy berry, like saskatoon or haskap put it through a sieve for a smooth juice. Proceed with the next step.
3. Set the pot on medium heat and add the remaining ingredients. Whisk thoroughly and stir every couple minutes until the mixture begins to thicken around 10 minutes. Now, the mixture will need to be whisked constantly for the next 15 minutes to ensure that it does not scald on the bottom as well as sputter all over the stovetop. Once it has reached the consistency of cream of wheat or reduced by 1/4 it can be poured into a circular glass pie dish.
4. Set this in the fridge for 3-4 hours until completely set and cool.
5. Toast the almonds in a pan on medium heat until fragrant and gained some colour, around 5 minutes. This can be done with the coconut as well for an optional nutty flavour.
6. Cut into slices using a hot knife and garnish with the coconut cream, toasted almonds and coconut ribbons. Enjoy this fantastic dessert from the streets of Mexico!
variations
This recipe serves as a great base for any fruit to be made into a delicious dessert. Both purees and powders may be added. Amaranth carries many types of fresh, frozen and powdered fruits. Fresh pears, pineapples, bananas, oranges and apples can be used. Frozen fruits like strawberries, blueberries, peaches, cherries, haskap berries, saskatoon berries, cranberries and blackberries. Powdered fruits like pomegranate, lucuma, cacao, goji and acai will also work. Depending on the strength of the fruit I would use more or less, for example, haskap berries can be quite tart so I would only do 1 cup, while more neutral-flavoured fruits like apples and pears I would do 1 1⁄2 cups or even 2 cups. Keep in mind the sugar content should be adjusted based on personal preference as well as the fruit used. I used 3⁄4 cup sugar in my recipe, but with something like raspberries, blackberries or haskap I would do 1 cup of sugar. Tasty fruit combinations would include; coconut milk and pineapple, bananas and blackberries, haskap and apple, orange and blueberry, saskatoon and pineapple, cacao and lucuma, pear and goji berries, etc.
SUBSTitutions
This recipe is vegan therefore the almond milk can be substituted for any kind of milk carried at Amaranth. Coconut milk will provide a great flavoured base, while macadamia nut, cashew, oat, walnuts and regular milk will bring their own flavour. I used cane sugar in this recipe but any form of sweetener may be substituted, honey and agave nectar are traditional, but Wild Tusker Coconut Sugar, Wholesome Brown Sugar and Canadian Heritage Organics Maple Sugar may be used. The Organic Matters Masa Harina can be substituted with yellow corn flour or cornmeal, although I suggest using the masa harina.