St. Patrick's Day Braised Spare Ribs or Oxtail - Montserrat |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 12 |
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The rugged island of Montserrat is the only country in the world, besides Ireland, to celebrate St. Patrick's Day as a national holiday. The whole week is a festival honoring the Irish families who emigrated to the island to escape protestant religious persecution. This recipe is easy and authentic and, owing to the beer, makes your house smell like a yummy roast baking alongside of a loaf of bread. On Montserrat, it is made with either beef spare ribs or oxtail. The recipe is interchangeable. Ingredients:
1 tablespoon oil |
1 tablespoon butter |
4 -6 beef spareribs or 4 -6 oxtails |
3 medium onions, peeled and sliced |
2 cups beef broth |
1 bottle harp beer |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried rubbed thyme |
Directions:
1. Pre-heat oven to 350°F.
2. Thoroughly dry the meat.
3. In oven proof, heavy pot or dutch oven, over medium high heat, add oil and brown the spareribs/oxtail for about 7-10 minutes turning on all sides (even boney sides).
4. Remove meat and set aside.
5. Add onions, butter, salt and pepper and cook onions until they are reddish golden brown.
6. With onions in the pot, deglaze the pan with 1/2 of the beer and reduce for 5 minutes.
7. Add meat and juices back to pot and remaining ingredients.
8. Place lid on pot and place in oven to cook for 3 hours. Every 45 minutes or so, remove the pot and turn the meat to ensure even distribution of the broth over the meat.
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