Oxtail And Pumpkin Couscous Recipes

Steps:

• Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
• Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

Steps:

• In a large dutch oven heat the oil and butter over medium-high heat.
• Add the oxtails and brown on all sides, about 6 minutes.
• (don't fuss them around, leave'em be!) Add onions and cook until slightly softened, about 2 minutes.
• Add the garlic, ginger, turmeric, cinnamon and red pepper, and cook until aromatic, about 3 minutes.
• Add the chicken stock and bring the mixture to a boil over high heat.
• Lower the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until oxtails are tender but not falling apart.
• Add the carrots and continue to cook uncovered over medium-low heat for 20 minutes.
• Add the pumpkin, sugar and raisins, and continue to cook uncovered, until pumpkin and oxtails are tender, about 15 minutes.
• Add the chickpeas, cilantro and parsley and cook an additional 10 minutes, until flavors come together.
• Taste and adjust seasoning, serve over hot cous cous.