Classic
Jamaican Oxtail
One of the greatest creations in my opinion. The gelatin rich braised oxtail in the slightly sweet and salty gravy pairs perfectly with the crunchy pizza base.
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Inspiration
This pizza was inspired by Cuts and Slices in NYC.
Ingredients
- Pizza Dough
- Oxtail 3 lbs
- Green Sauce: blend 1/2 onion
- 1 bunch of scallion greens
- 1 green scotch bonnet
- 1 green bell pepper
- bunch of parsley
- 3 garlic cloves
- 1 tbsp sugar
- 3 slices of ginger
- 1/3 cup browning
- 1 tsp all spice
- 1 tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 cups of beef stock
- bunch of thyme
- 1 red scotch bonnet
- bay leaves
- 60 grams of low moisture mozzarella
- 60 grams of gruyere
- some fresh mozzarella
- sweet chili sauce (optional)
- olive oil
- chives to garnish
Steps
- Clean your oxtails with lime and water.
- Make the green sauce by blending onion, scallion greens, green scotch bonnet, green bell pepper, parsley, garlic, sugar, and ginger.
- Lather oil on oxtail and season oxtail with allspice, salt, paprika, onion powder, and garlic powder.
- Liberally add browning and Worcestershire sauce.
- Marinate for at least an hour but I did overnight.
- Sear the oxtail and remove from pot.
- Add onions, scallions, ketchup, and beef stock and scrape the fond off the pan.
- Add additional allspice, onion powder, garlic powder, optional soy sauce for extra umami.
- Add more beef stock and the seared oxtail back in the pot.
- Then add thyme, scotch bonnet, and bay leaf and boil for 10 mins then simmer on medium low for 4-5 hrs.
- Shred up oxtail meat and reduce gravy to be thick enough to top pizza.
- Stretch your dough
- Add mozzarella and optional gruyere as a base
- Then top with oxtail meat, some fresh mozzarella, and optional sweet chili sauce.
- Bake at 550 F on baking steel for 8 mins.
- Olive oil on crust
- Mop on gravy that was reduced.
- Add chives to garish.