Caribbean-Style Oxtail Ragout

Ingredients

• 3 onions
• 2 Garlic cloves
• 1 red chili pepper
• 2 kg oxtail (cut into pieces, ready to cook)
• Salt
• pepper (ground)
• 2 tbsp plant oil
• 1 tsp medium-hot mustard
• 600 ml meat broth (e.g., beef broth)
• 150 g green lentils
• 3 spring onions
• 0.5 tsp ground coriander
• 1 tbsp lime juice
• a pinch sugar

Instructions

1. 1.

   Peel the onions and garlic, finely dice the onions and slice the garlic thinly. Wash the chili, halve it lengthwise, remove seeds and white membranes, then chop finely.

2. 2.

   Rinse the oxtail pieces, pat dry, season with salt and pepper, and sear them in a pot over hot oil until browned all around. Add the onions, garlic, and chili, cook through, stir in mustard, and deglaze with broth. Simmer on medium heat for about 2 hours.

3. 3.

   Meanwhile rinse the lentils in a sieve and drain.

4. 4.

   Wash and trim the spring onions; cut the white parts into rough pieces and slice the green parts into 2 cm lengths.

5. 5.

   Add the lentils 40 minutes before the end of cooking, stirring them in.

6. 6.

   Finally add the spring onions, season with salt, pepper, coriander, lime juice, and a pinch of sugar. Serve over rice if desired.