Celebrity chef Marcus Samuelsson has unveiled a cherished comfort food recipe from his acclaimed cookbook, "The Rise." The dish, oxtail pepperpot with dumplings, is a traditional Caribbean stew that has been adapted over generations, offering a rich and hearty meal perfect for sharing.
The Origins of Oxtail Pepperpot
This traditional Caribbean dish, with roots primarily in Guyana, involves stewing meat in a dark, flavorful gravy. The gravy is enhanced with ingredients such as cinnamon, brown sugar, hot chiles, and cassareep, a unique brown sauce derived from cassava root. Historically, African Americans modified the recipe by substituting oxtail for offal, which refers to the internal organs of butchered animals. This adaptation has made the dish more accessible and popular in various culinary circles.
Why Oxtail is the Star Ingredient
Oxtail is celebrated for its rich flavor and tender texture when slow-cooked. Samuelsson emphasizes that cooking the oxtail the day before and allowing it to rest overnight significantly enhances the dish's depth and complexity. The combination of the succulent oxtail and soft, pillowy dumplings creates a comforting experience that resonates with many as the epitome of home-cooked goodness.
Recipe Details and Preparation
The recipe serves four to six people and requires careful preparation to achieve the desired results. Below are the key components and steps involved in creating this delightful meal.
Ingredients for Oxtail Pepperpot
- 1 (4-pound) piece oxtail
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup vegetable oil
- 2 carrots, peeled and diced
- 1 onion, diced
- 21 cloves garlic, minced
- 7 tablespoons minced ginger (from a 3-inch piece)
- 2 plum tomatoes, diced
- 2 scallions, sliced
- 1 Scotch bonnet or habanero chile, stemmed and chopped
- 3 sprigs fresh thyme
- 7 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon whole allspice berries
- 6 cups chicken stock
Ingredients for Dumplings
- 2 cups all-purpose flour
- 2½ tablespoons cornmeal
- 1 teaspoon kosher salt
- ½ cup plus 2 tablespoons water
Step-by-Step Cooking Instructions
- Season and Brown the Oxtail: Begin by seasoning the oxtail on all sides with salt and pepper. Heat ¼ cup of vegetable oil in a large 8-quart Dutch oven over medium-high heat. Once the oil shimmers, add the oxtail and brown it on both sides for approximately 15 minutes. Remove the oxtail and set it aside on a paper-towel-lined dish.
- Prepare the Gravy Base: Heat the remaining ¼ cup of oil in the same Dutch oven. Add the carrots, onion, garlic, ginger, tomatoes, scallions, chile, thyme, brown sugar, soy sauce, ketchup, and allspice berries. Stir thoroughly to combine all the ingredients.
- Simmer the Stew: Return the browned oxtail to the pot and pour in the chicken stock. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for about 2½ hours, or until the oxtail is tender and the meat easily falls away from the bone.
- Make the Dumplings: While the stew is cooking, prepare the dumplings. In a medium bowl, combine the flour, cornmeal, and salt. Add the water and use your hands to form a dough ball. Knead the dough in the bowl for 2 to 3 minutes. Divide the dough in half, covering one half with a damp towel. Knead one dough ball for an additional 5 minutes until smooth, then roll it into a 21- to 24-inch snake-like piece. Cut the dough into 1-inch pieces, place them on a baking sheet, and cover with a damp towel. Repeat this process with the remaining dough ball.
- Combine and Finish: During the last 30 minutes of the stew's cooking time, stir the dumplings into the pot. Cook until the dumplings are tender and fully cooked through.
- Serve: Serve the oxtail pepperpot stew hot, accompanied by rice and peas for a complete and satisfying meal.
About Chef Marcus Samuelsson
Marcus Samuelsson is a renowned chef with restaurants across the globe. Beyond his culinary achievements, he is deeply committed to community initiatives. Samuelsson serves as co-chair of the Careers through Culinary Arts Program (C-CAP), which supports underserved youth by providing opportunities in the culinary arts. Additionally, he co-produces the annual Harlem EatUp! festival, an event that celebrates the vibrant food, art, and culture of Harlem.
This recipe is excerpted from "The Rise" by Marcus Samuelsson, published in 2020 by Voracious, an imprint of Little, Brown and Company. All rights reserved.
