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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Jamaican Jerk Style Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Jerk Oxtail Stew
PREP TIME: 20 mins
COOKING TIME: 3 hrs
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
3kg Trimmed Oxtail
300g Baby Onions
150g Street Food Chef Jamaican Jerk Style Seasoning
1 Ltr Essential Cuisine Signature Beef Jus
1 Ltr Essential Cuisine Signature Chicken Stock Reduction
10g Rosemary
10g Thyme
5g Bay Leaf
1kg Carrot
1kg Celeriac
1kg Swede
1 Litre Essential Cuisine Vegetable Stock, Made To Pack Instructions
Method...
1. Sear the oxtail in an overproof dish. Add the onions, aromates, Jamaican Jerk Style Seasoning, Essential Cuisine Signature Beef Jus and Essential Cuisine Signature Chicken Stock Reduction.
2. Bake in the oven at 170°C for 2 hours or until the beef is cooked.
3. Remove the oxtail from the liquid and shred. Reduce the liquid to desired consistency.
4. Peel and turn the carrot, swede and celeriac. Blanch in the Essential Cuisine Vegetable Stock until soft
5. Reheat the jerk oxtail stew with the turned vegetables. Serve in a bowl with rice on the side
