Just Eats with Chef JJ


Just Eats with Chef JJ

Just Eats with Chef JJ

Source: CLEO TV

A traditional rue, complete with whole spices, makes these tender oxtails fall apart. But the oxtail isn’t the star. Chef JJ adds a sweet ingredient that boosts the flavor in his stew.


  • 4 pounds meaty oxtails
  • Kosher salt
  • Cracked black pepper
  • 2 cups flour
  • 2 tablespoons butter
  • 4 large white sweet potatoes
  • 1 cup white pearl onions
  • 5 garlic cloves, smashed
  • 2 tablespoons brown sugar
  • 1-2 teaspoons all-spice
  • 2 teaspoons pink peppercorns
  • 1 tablespoon tomato paste
  • 1 knob ginger, sliced
  • 4-6 cups beef or veal stock
  • ¼ cup marjoram leaves


  1. Heat a Dutch oven over medium-high heat and add grapeseed oil. In the meantime season the oxtails with salt and pepper and toss them in the flour and shake off excess flour.
  2. Add the oxtails to the pan in an even layer to brown on both sides. You may have to do this in batches. While the oxtails are searing add the butter to the pot. Once you have finished browning the oxtails remove them to a plate.
  3. Cut the white sweet potatoes in half and then quarter on a bias so you have large chunks in the stew. Add the white sweet potatoes into the pot and stir until they soften. Add the pearl onions, garlic cloves, brown sugar, all-spice, pink peppercorns, tomato paste, ginger, and stir to combine.
  4. Add the oxtails back into the pot with enough beef or veal stock to cover the oxtails three-quarters of the way. Bring the mixture up to a simmer and sprinkle the top with marjoram.
  5. Cover and braise the oxtails for 2 ½ -3 hours on medium-low heat until the oxtails are tender and falling off the bone.

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