Plant Based Transformation 1: Oxtail, Rice and Steamed Veggies

Homestyle Jamaican classics is something I haven't been getting much of these days.  *Spoiler Alert*  full blooded yardie right here!  Anyway, rice and peas, boiled provisions, jerk vegetables and baked macaroni is easy enough.  What about the ackee and saltfish, the curry chicken, the callaloo with bacon, the escoveitched fish and the oxtail?  Now I know your finger is hovering towards the back button but I promise you this is a plant based blog.  It's just that sometimes a girl still wants those caribbean classics, minus the meat.  With some inspiration I figured out a whole new way to offer these bellyful meals w/out any animal meat.

So browsing Youtube the other day and came across Vegan Oxtail.  Now this dish had my mouth watering.  I sat and thought about how I could transform this dish using the ingredients I had on hand and putting my own healthier twist on it.  It was hard work, detailed and loads of fun.  My family immediately asked if we could have it the following week.  The week after that too and taking the leftovers for lunch as well.

Let's get to it.  The base of your oxtail will be beans and mushrooms.  Start with your choice of 2 to 3 kinds of dark colored beans.  I chose a 1/2 cup black beans, 1/2 cup lentils and 3/4 cup black eyed peas because they're hearty and I had them in the freezer.  Take a few seconds and mash the beans together.  Some roasted, shredded mushrooms get added next.  They provide that "meaty like chew" the oxtail needs for texture.  Stir in the mushrooms, all the spices and date sugar and some spelt flour for binding.  Mix and form into one big sticky oxtail dough ball.  Gosh that sounds weird.  Next lay a piece of plastic wrap out on the counter, add more spelt flour and your dough ball.  Gently roll and shape it into a log, now this is where it gets fun.  The next step is totally optional, but for a true yardie, worth it! For your "bone", take a celery stalk and carefully push all the way through the log.  (Later when you slice it into pieces, it gives the appearance of a bone, except it's celery and totally edible!)  Once your "bone" is inserted, wrap up your log and place in the freezer overnight.

The next day, or however many days later, (the longer it sits, the better the flavor) defrost it until just soft enough to slice through.  Do not let it defrost completely, your slices should be able to hold up to the heat of frying.  Start with a trusted dutch pot or heavy bottom pot and fry each slice until golden and crispy and set aside. 

In that leftover oil start frying your chopped veggies, herbs, and hot pepper.  Pour in water or stock, a little tomato paste and add your oxtail slices and white beans back to the pot.

 Let everyone hang out and simmer for a few minutes.  The result is complete heaven.  Serve with rice and steamed veggies of choice.

Plant Based Jamaican Oxtail with Rice and Steamed Veggies

Ingredients:

2 cups worth of dark colored beans of choice

1 cup of roasted, shredded mushrooms

Dry Spices: onion powder, thyme, oregano, basil, ginger, mustard powder, sea salt, cayenne and date 1 tbs date sugar or 1/2 tbs agave

enough spelt flour to bind (about 1/2 cup)

optional: celery stalk

chopped onion, shallot, ginger, green onion and bell pepper

fresh thyme and rosemary

hot pepper (jalapeno or scotch bonnet) (I kept mine whole to keep the heat at bay, you may burst or cut yours open if you don't mind a burning mouth)

1/4-1/2 cup spring water or vegetable stock

a little tomato paste or even organic ketchup will do the trick

1 cup of white beans (butter, cannellini, great northern)

Steamed Vegetables:

vegetables of choice

onion powder, sea salt, cayenne and ground ginger

a little butter coconut oil

Steps:

1. Add all the beans to a large bowl and give them a mash.  Toss in the mushrooms, all the dry spices (don't put them away just yet) and the sugar or agave.  Give everything a good stir and starting add in a little bit of flour at a time until a sticky dough ball forms.

2.  Lay out large piece of plastic wrap sprinkle with flour.  Place oxtail dough on top and form into a log.  (Opt:  you can now insert that celery stalk all the way through log for a "bone" effect)  Wrap the log in the floured plastic wrap and place in the freezer for 24 hrs or more.

3.  Defrost log only until soft enough to slice through.  You should have at least 8 slices. Just think oxtail size pieces.  (Not all the way defrosted)  Take a dutch oven or heavy bottom pot and coat with grapeseed oil.  When hot fry the oxtail in batches until golden and crispy.  Set aside.

4.  With that same leftover oil, add all the chopped veggies, herbs and hot pepper and saute.  When softened, add the spring water or stock or both, a little squirt of tomato paste and bring to a bubble.  After a few minutes, deposit the oxtail and the white beans and let everyone play together for a few more minutes.  Those spices we kept close, you can adjust any of them now and stir again to your prefered taste.  Be cool, let it cool!  Serve with rice and veggies

Steamed Vegetables:

1.  Saute veggies of choice in a little grapeseed oil or butter.  Sprinkle in the spices and stir.  If you have veggies that could benefit from a little spring water steam, add your water and cover the pan until desired texture.  I like a little crunch, and no mush.  Taste for sea salt and cayenne, adjust spices as needed and add a dollop of butter when done.  Serve alongside the oxtail and rice.