Passport for Your Palate-Braised Oxtail with Lima Beans

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I bring to you this week another recipe from my stay at the Hyatt Zilara Rose Hall in Montego Bay, Jamaica. One of the unique features this adult only all-inclusive has is a Jamaican Cuisine restaurant fittingly called Jamaican RootZ by HoriZons. My daughter and I ate their our very first evening, because I am all about going local when I travel and eating the foods the locals would eat.

The restaurant is beach front and adorned with the colors of the Jamaican flag. The dinner meal is served family style. You pick three of the main course options from the menu and they come with the traditional sides such as grilled corn, red beans and rice and some friend plantains. I let my daughter choose two of the three and I selected the third. She selected a spicy shrimp and a chicken dish and I added the oxtail. Most people will balk as the name suggests the meat comes from the tail of cattle, originally it used to be only oxen. It is a bony gelatin meat great for stews and braising. I must say it is some of the most flavorful, moist, melt in your mouth meat I have come across. The flavor is so beautifully rich.

During my site inspection of the resort, I asked if I might be able to get the chef to share his preparation of this dish. And as luck would have it Chef Rickki was more than happy to oblige.

Below you will find his preparation for  Braised Oxtail with Lima Beans

Braised Oxtail with Lima Bean

2 kg Oxtail cut up 2 tbsp. Caramel color 2 tbsp. Olive Oil 2 tbsp. all Purpose powdered seasoning I tin lima bean 1 Clove fresh Garlic chopped 4 tbsp. Escallion chopped 2 tbsp. Fresh Thyme Chopped 0.5 kg Onion chopped 1 tbsp. Scotch Bonnet Pepper chopped 1 pec Celery small dice 1 kg Irish Potatoes small dice 0.5 kg Carrot small dice 2 cups Ketchup

Method: Season oxtail with all purposed seasoning, add caramel in a big pressure cooker, add oil and sautéed for 10 minutes, add about 5 cups of water pressure cook for 30 minutes until tender, add scallion, thyme, onions, garlic, scotch bonnet pepper, celery, potato, carrot, boiled until cook check for tasted if needed add some more all-purpose seasoning, add ketchup lima bean reduce to low flame for 10 minutes.

A month later, I found myself in Mexico at the El Dorado Seaside Suites and was pleased to see a similar rendition at the Gourmet Pub. They served an oxtail stew (pictured.) My mouth waters just writing about it.

About the chef…

Rickardo “Rickki” Foster
Executive Sous Chef

Born into a family three, Rickardo is the second of three kids born in the rural community of Kingston but grew up in Montego Bay. Set out at the age of three to Barracks Road primary, Rickardo was a very quiet and reserved kid who barely spoke but was very inquisitive in cooking and asking his mother a lot of question about food preparation.

In 1989 he moved onto the Moldon Comprehensive School where his passion for food was being conceived as he ventures into studying Home Economics as major subject. Being still very reserved, culinary was now his way of speaking out loud and expressing himself however outside of this realm, football was his center of attraction where he represented his school in DaCosta Cup School football league.

Rickardo’s passion for cooking was driven from the fulfilment he got from persons who dined from his table and spoke satisfyingly of his cooking at the end of a meal. After working at the Dolphin Grill as part of work experience, this platform in high school propelled his working career that commenced at Holiday Inn Sun spree Resort as a cook in 1993 and after that, the rest was history at other luxurious resorts such as Jamaica Pegasus and the present Hyatt Ziva & Zilara Resorts. His accumulated fine management skills places him in the current capacity of an Executive Sous Chef who leads a team of culinarian following in his footsteps to master all aspects of the art of cooking.

Along the way, Rickardo copped accolades such runner up Manager of the Year, Manager of the quarter on numerous occasions and various certification that makes him a well-rounded individual. With every glorious path comes ups and downs and he dealt with challenges by maintaining focus, looking at the bigger picture and never ending consistent commitment.

Rickardo continuous drive and passion is kept at a high by his clients’ satisfaction, acknowledgement of his work and this is channeled into creating some of his favorite food which combines art, culture and a wow factor experience which includes using a Jamaican dish and intertwining a European flare.

With over 25 years of experience, Rickardo still have a lot to attain and also contribute to the culinary industry by being a renowned consultant, giving back to the future generations by imparting his knowledge and to be sitting in the chair with his title being an Executive Chef.

His motto to stand by is, “Without passion, heart and commitment involved in a dream, its best you don’t do it”.

Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI. 

She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds.  Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind.  She and her planners believe in getting to know the traveler to ensure they have a vacation to remember.  With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.

Lisa RossmeisslPassport for Your Palate-Braised Oxtail with Lima Beans

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