Jamaican: Stewed Peas with Pig Tails and Oxtail

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4-6)

Ingredients:

• 4 cups of beef broth (or 4 teaspoons of beef base dissolved in water)
• 2 lb pigtails
• 1-2 lb oxtail (small pieces preferred)
• ⅓ cup ginger paste (approx 3 oz)
• 2 teaspoon dried thyme
• 2 teaspoons ground allspice
• 2 bay leaves
• 3 tablespoons olive oil
• 1 large onion (diced)
• 6 stalks green onions, chopped (white and green parts separated)
• 1-2 habanero peppers (or scotch bonnet), seeds removed
• 1 bulb raw garlic, minced (approx 12 cloves)
• 1 cup coconut milk (about ½ can or 7 oz)
• 1 can kidney beans, drained (15 oz)
• 1 medium carrot, peeled and diced
• ½ green pepper (coarsely julienned)
• ½ red pepper (coarsely julienned)
• 1 tablespoon liquid smoke
• Salt and pepper (to taste)

Procedure:

1. Add beef broth, pigtails, oxtail, thyme, allspice, bay leaves, and ginger in a pressure cooker; seal and pressure cook for about 30 minutes until the meats are tender
2. In a large soup pot, saute onion and green onions (white parts) in olive oil until wilted; add garlic and scotch bonnet peppers, saute briefly (about 1 minute)
3. Stir in coconut milk and kidney beans, mix well, turn off heat
4. Remove about 1 cup of the mixture and transfer to a blender; blend this mixture into a thick soup and set aside
5. When the meat is done, remove oxtails and add to soup pot
6. Transfer the pigtails to a lined baking sheet and broil in oven until skin is crispy (about 10 minutes total, turning the tails halfway through)
7. Transfer cooking broth to a bowl and skim off the fat from the top (tip: try using a tall jar istead of a bowl, or use a turkey baster to suck out the broth, or refrigerate overnight and remove the fat from the top the next day)
8. Add broth and carrots to pot and simmer on medium heat for about 5 minutes
9. Add crispy pigtails, green & red peppers, liquid smoke and simmer another 3 minutes, then pour the blended soup mixture back into the pot and stir well to combine
10. Taste and season with salt and pepper
11. Garnish with green onions (green parts)
12. Serve hot over steamed rice