Seasoned as we'd normally do in the Caribbean, these oxtails are slowly braised for tenderness and to infuse every piece with tons of mouth-watering flavor. the perfect recipe for busy (and lazy) individuals.
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With the overwhelming success (and demand for more crockpot recipes) of the Slow-cooker Curry Goat recipe, I thought I'd share another Caribbean classic done in the very same crock-pot (slow-cooker).
Fall off the bone tender oxtail, in a rich stew gravy like moms and grandma make, but in a slowcooker.
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Callaloo is one of those classic dishes you'll find throughout the Caribbean (except Jamaica where it's plant and not a soup dish), where fresh caught ocean Crabs are used to flavor the overall dish, so in using Lobster we're not straying too far.
However you'll see me use some non-traditional ingredients as I have to use what's available to me.
This is a re-do of a recipe I shared a few years back, but with closer attention you'll notice that the technique is a bit different.
Somewhat a perfected recipe based on repetition and tweaking.
Great on it's own (cup of dhal) or as a side to rice and curry dishes. Here's my take on this iconic dish with added spinach and kale, instead of the traditional use of "poi bhagi' aka Malabar Spinach.
Basically I'm using ingredients which are readily available to me here in Canada.
This recipe is based on a bean dish found at many Chinese restaurants in Trinidad and Tobago (and Markham).