@famosoclip11: #belliclipfy #belli

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Saturday 07 November 2026 15:45:39 GMT
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Y'all asked for the recipe for the oxtail in my stories, so here you go. I basically used ingredients I had on hand + pantry staples. I’m a firm believer in “we got food at home.” Sometimes the best meals come from knowing how to build flavor with what’s already sitting in your kitchen. This isn’t traditional Jamaican oxtail, but definitely inspired by it. Deep, rich, savory, comforting. The twist here is the black bean paste. Black bean paste is made from fermented black soybeans. Salty, funky, umami-heavy in the best way possible. It adds depth and richness almost like anchovy, miso, or soy sauce — a little goes a long way. Serve this with white rice or ramen noodles. Both go crazy. For the Oxtail (8 lbs): 8 lbs oxtail Kosher salt Black pepper Neutral oil for searing 1 yellow onion, sliced 1 whole garlic bulb, smashed 4-inch piece ginger, sliced 4 tbsp black bean paste 2 cups soy sauce 2 cups red wine 4 smoked star anise Beef stock or water as needed Method: Season aggressively with salt and pepper. Sear hard until deeply browned on all sides. Remove. In the same pot, cook onions, garlic, and ginger until caramelized. Stir in black bean paste and toast lightly. Deglaze with red wine. Add soy sauce and smoked star anise. Return oxtails to the pot and cover about 3/4 of the way with stock. Cover and braise at 325° for about 3.5–4.5 hours until tender. Reduce the braising liquid until glossy and rich. Finish with shaved celery, nasturtium, and red veined sorrel. #Oxtail #BraisedOxtail #JamaicanInspired #ComfortFood
Y'all asked for the recipe for the oxtail in my stories, so here you go. I basically used ingredients I had on hand + pantry staples. I’m a firm believer in “we got food at home.” Sometimes the best meals come from knowing how to build flavor with what’s already sitting in your kitchen. This isn’t traditional Jamaican oxtail, but definitely inspired by it. Deep, rich, savory, comforting. The twist here is the black bean paste. Black bean paste is made from fermented black soybeans. Salty, funky, umami-heavy in the best way possible. It adds depth and richness almost like anchovy, miso, or soy sauce — a little goes a long way. Serve this with white rice or ramen noodles. Both go crazy. For the Oxtail (8 lbs): 8 lbs oxtail Kosher salt Black pepper Neutral oil for searing 1 yellow onion, sliced 1 whole garlic bulb, smashed 4-inch piece ginger, sliced 4 tbsp black bean paste 2 cups soy sauce 2 cups red wine 4 smoked star anise Beef stock or water as needed Method: Season aggressively with salt and pepper. Sear hard until deeply browned on all sides. Remove. In the same pot, cook onions, garlic, and ginger until caramelized. Stir in black bean paste and toast lightly. Deglaze with red wine. Add soy sauce and smoked star anise. Return oxtails to the pot and cover about 3/4 of the way with stock. Cover and braise at 325° for about 3.5–4.5 hours until tender. Reduce the braising liquid until glossy and rich. Finish with shaved celery, nasturtium, and red veined sorrel. #Oxtail #BraisedOxtail #JamaicanInspired #ComfortFood

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