Jammin' Jamaican Oxtails
My Jamaican mama says my recipe does her proud! She starts hers off in the Dutch pot as well, but finishes in a pressure cooker to reduce time. Sometimes on a Sunday morning, she'll start cooking it before church in the Dutch pot, covering with water and leaving on the lowest heat setting til she returns from church (take caution if you go this route).
Jammin' Jamaican Oxtails
My Jamaican mama says my recipe does her proud! She starts hers off in the Dutch pot as well, but finishes in a pressure cooker to reduce time. Sometimes on a Sunday morning, she'll start cooking it before church in the Dutch pot, covering with water and leaving on the lowest heat setting til she returns from church (take caution if you go this route).
Cooking Instructions
- 1
Pour marinade on top of meat and mix together using hands. Don't be afraid to get dirty. You want to make sure the meat is well coated.
- 2
Marinate for a minimum of 2 hrs; overnight for best flavor.
- 3
Using a Dutch pot, heat oil of choice (I like coconut oil).
Add in a small piece of scotch bonnet/habanero pepper, a few pieces of sliced onion and one chopped clove of garlic and about one cup of HOT water.
When water starts to boil, add oxtail (keeping marinade juices and sweet peppers etc. aside). - 4
Let cook down (water goes down) while turning oxtail every few minutes.
Then add more HOT water to cover oxtail. - 5
Add sweet peppers and marinade juices to pot. Continue to stir, scraping up the bottom of the pot and stirring to get all of the beefs juices.
- 6
When water goes down again add paprika, allspice, oregano, and a teaspoon of parsley. Cover Oxtails again with HOT water.
- 7
Continue to stir oxtail and turn heat on low. Add in a whole scotch bonnet pepper (remove before serving or omit altogether if going easy on spiciness). Cover pot.
- 8
Continue to check pot every few minutes continuing to add enough water to cover whenever water becomes low. Let oxtail cook for about another 1 1/2 hrs, continuing to add water as necessary and adding seasoning salt to taste.
- 9
Add carrots to pot and cook for another 20 mins. (Carrots should be soft when Oxtails are done, but not dissolved in the water)
- 10
Add drained butter beans and cook for another 20 mins letting water simmer down enough for gravy.
- 11
Oxtails are done when the meat is nice and tender. If meat isn't tender, keep heat on low and continue to cook until tender.
- 12
Turn off stove. Serve with sweet plantains, rice and peas, salad or whatever your preference. Enjoy!
Top Search in
Similar Recipes
-
-
-
Mike's Oxtail Pepper Stew Mike's Oxtail Pepper Stew
I tell ya. Anytime my seven and eight year old students tell me they want to work with something like oxtails - I'm on it like white sausage gravy on homemade biscuits!If you love beef stew - you'll love this stew as well! This is a rich, delicious, fatty stew that's perfect for Fall and Winter weather meals. Especially with warm fresh, soft bread for dipping! This is also a very forgiving recipe that allows you to add or subtract most any ingredient. Heck, one of my students even added last night's shredded Carnitas to his oxtail stew. Freaking delicious! Great work kiddos!Know that oxtails are a bit pricier than traditional roasts. About $10.00 per 1.5 pounds. But, they're definitely worth the extra cost.
-
Oxtail Soup in Slow Cooker Oxtail Soup in Slow Cooker
This one is fairly easy. You just chop some ingredients, dump them in a slow cooker, and wait.
-
Oxtail Udon Oxtail Udon
Watched Diners, Drive-Ins, and Dives. A restaurant in Hawaii served oxtail soup. I followed the ingredients for the soup, but used my own seasoning. It didn’t show what accompanied the soup, but I thought udon would go well with it. 😊
-
Jamaican brown stewed chicken Jamaican brown stewed chicken
#Mycookbook I grew up with a lot of Jamaican people and this was always one of my faves. Play around with the amounts of each ingredient to suit your taste :) enjoy
-
Jamaican Jerk Beef Chili Jamaican Jerk Beef Chili
I originally saw this recipe on the Closest Cooking website, and the photos were amazing, and it sounded delicious! So changed it up a bit to suit my taste.It's very tasty! Just don't expect it to taste like your typical chili.#chili
-
-
California Farm Clear Oxtail Soup California Farm Clear Oxtail Soup
A pound of ox tail beef bones browned in butter on all sides till dark, then simmered 3 hours in cold water with spices, a whole onion and 2 garlic cloves, never boiled, then sieved, makes the richest fragrant clear broth. If you cannot find oxtail bones, beef neck bones are a good substitute.The deboned meat is added back to the broth with fresh celeriac root, shallot, carrot, cilantro, rice noodles. A shot of of Amontillado Sherry is added to each hot soup bowl when serving. The broth is eaten first.On the soup plate, after the broth has been consumed, the warm noodles, vegetables and meat are then mixed with french mustard, and pickled onion, or piccalilly sauce, and eaten as a second noodle course.Family tradition.
-
-
Jamaican red peas soup Jamaican red peas soup
In Jamaica, it is customary for most households to prepare soup especially on Saturdays. However, Red Peas Soup is an old favourite that soothes the soul any day of the week!!
More Recipes
Comments