Jamaican Oxtail Lasagna Oxtail marinade: * 5 lb oxtail * 1/3 cup green seasoning (*see below) * 1 red and 1 green bell pepper, diced * 6 garlic cloves, minced * 1 onion, diced * 2 scallions, chopped * 2 tsp black pepper * 1 tsp ground ginger * 2 tsp smoked paprika * 1 tbs allspice * 2 tbs garlic powder * 3 tbs soy sauce * 2 tbs Worcestershire * 1-2 tbs browning sauce * 2 tbs ketchup * Salt to taste (keep in mind salt content of broth- you can always add more) Green seasoning: * 1/2 bunch cilantro * 1/4 bunch parsley * 1 celery stalk * 1/2 onion * 2 scallions * 3 garlic cloves * 4 pimento seeds (whole allspice) * 2 sprigs fresh thyme (leaves) * 1 scotch bonnet pepper * 1/4 red bell pepper * 1/2 inch ginger * 1 lime, juiced * 2 tbs oil For braising: * Oil * 2 tbs brown sugar * 1 tbs tomato paste * 3.5-4 cups beef broth * 2 bay leaves * 4 sprigs thyme * 1 scotch bonnet (whole) Béchamel: * 1 stick unsalted butter * 1/2 cup AP flour * 4-4.5 cups whole milk (warm) * Nutmeg to taste * Salt to taste Ricotta mixture: * 1 cup ricotta * 1 egg yolk * 1/2 scallion, finely chopped * 1/4 cup parmesan * 1 grated garlic clove * 1 lime (zest only) * Salt/pepper to taste Assembly: * Lasagna sheets (al dente) * Mozzarella, freshly shredded (or 50/50 mozzarella/provolone) * Parmesan, freshly grated * Optional garnish: fried plantain, fresh parsley 1. If making green seasoning from scratch, blend together all listed ingredients. 2. Wash oxtails with vinegar and lime, and pat completely dry. Marinade the oxtail and refrigerate overnight. 3. In a pot with oil, caramelize brown sugar until amber in color. Then sear the oxtails (meat only) in batches until they are browned. Set aside. 4. Add more oil if needed, toast tomato paste for 1 min. Return the remaining marinade, and cook for 5 min. Add broth, bay leaves, thyme, and scotch bonnet. 5. Once it comes back up to a simmer, cover and bake at 300F for 3-4 hours (or simmer on stovetop on low) until tender and falling off the bone. Debone and shred the meat. 6. Strain and reduce the gravy until desired consistency. Turn off heat, whisk in cold knobs of butter until glossy, and reserve. Add some to meat if more moisture needed. 7. Make the béchamel: Melt butter and whisk in flour until cooked. Turn heat to low and slowly whisk in milk a little at a time. Once all milk added, bring back to a simmer. Reduce heat and cook a few mins until thick and glossy. Turn off heat and add nutmeg and salt. 8. Make the ricotta mixture and transfer to a piping bag/ziploc. 9. Assemble lasagna: spoon a thin layer of gravy and béchamel on the bottom of the baking dish. Layer noodles -> oxtail -> béchamel -> parmesan/mozzarella -> small ricotta dollops -> noodles, etc. until filled. Don’t include ricotta dollops on top layer. 10. Bake at 375F for 20-30 min (covered). Then uncover and broil until golden brown. Cool 15 min before slicing. 11. Serve with a spoonful on gravy on the bottom and garnish with fresh parsley. #lasagna #oxtail #jamaican - @ashieeeats