Uncle Michael's Oxtail Pepperpot

Uncle Michael's Oxtail Pepperpot

1 pound oxtails
2 onions, minced
1/2 cup minced scallions
6 thyme sprigs
6 pimento (allspice) berries
3 garlic cloves, crushed and minced
Salt and pepper to taste
1 pound pork, cut into 1-inch cubes
2 tablespoons oil
1 pound dasheen or yellow yam, peeled and diced to 1/2-inch

If your oxtails are salted, soak them for an hour or two in cold water. Discard the water.

In a bowl, combine the onions, scallions, thyme, allspice, garlic, and salt and pepper. Rub this mixture into the oxtails and pork. Allow the meat to marinate in a pot in the refrigerator for at least 1 hour, or overnight.

Heat a cast-iron pot. Add the oil, and brown the meat well. Add a little water only if necessary; the meat should brown in its own fat. Cover the pot, and cook the meat over low heat for several hours, until the meat is very tender. Add the dasheen or yam about an hour before the meat is done. Serves 4 to 6

From: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy
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