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Home Cooking

Jamaican Oxtail Stew Recipe - First time

thegforceny | Jan 19, 201812:01 PM    

Using the recipe from NYT Cooking:

https://cooking.nytimes.com/recipes/1...

I have browned the tails in the brown sugar mixture and am at the last simmering stage. I taste a burnt bitterness to the broth. I added beef broth (not in the menu) and more white sugar to the liquids to try to counteract that bitterness. I am hoping that will be muted once the tails break down and the marrow and cartilage flavor come in.

Any thoughts appreciated, please. We don’t intend to eat until this evening (in about 4 hours)

Jamaican Oxtail Stew Recipe
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