Jerk Oxtail Pappardelle by Cajuninthekitchen

Ingredients

• 1.8 kg (4 lbs) oxtail, cleaned and trimmed
• 5 scotch bonnet peppers, chopped
• 1 small red onion, chopped
• 5 garlic cloves, chopped
• 4 green onion stalks, ends trimmed
• 60 ml (1/4 cup) soy sauce
• 60 ml (1/4 cup) vinegar
• 180 ml (3/4 cup) freshly squeezed orange juice
• 1 lime, juiced
• 120 ml (1/2 cup) sherry wine
• 2 l (8 cup) beef broth
• 300 g (2 cup) flour
• 3 whole eggs
• 1 egg yolk
• 2 tbsp jerk spice blend (onion powder, garlic powder, cayenne, allspice, thyme, cinnamon, nutmeg, clove, salt, pepper)

Instructions

1. Blend peppers, onion, garlic, scallions, soy sauce, vinegar, orange juice, lime juice, ginger, sugar, and spices in a blender until smooth to create the marinade.
2. Coat oxtail thoroughly with jerk spice and marinade; let rest overnight in the refrigerator for best flavor
3. Preheat oven to 200°C (400°F). Arrange oxtail on a baking sheet and roast for 30 minutes to develop color.
4. Combine flour, eggs, and egg yolk in a stand mixer. Mix with paddle attachment until dough forms, then switch to hook and knead for 10 minutes on speed 3. Wrap and rest for 30 minutes.
5. Transfer roasted oxtail to a Dutch oven over medium-high heat. Deglaze with sherry wine, cooking for 2-3 minutes until alcohol evaporates.
6. Add beef broth, diced onions, bell peppers, and fresh herbs. Cover and braise on low heat for 3 hours, or until meat falls off the bone.
7. Roll out the pasta dough and cut into wide pappardelle ribbons. Boil in salted water for 2-3 minutes until al dente.
8. Shred the tender oxtail meat, toss with the cooked pasta and a portion of the braising liquid, and serve hot.