Making Jamaican oxtail is a delightful process that involves marinating, browning, and slow cooking the meat to achieve a rich, flavorful dish. It takes 2 1/2 hours - 3 hours to cook on low heat or at least 1 1/2 - 2 hours in a pressure cooker. Start by chopping or dicing your fresh seasonings. Next, clean your oxtail pieces with a mixture of vinegar and water (you can use lemon juice as well), then pat them dry. Season the oxtail generously with a blend of spices, including allspice berries, thyme, scallions, garlic, onions and Scotch bonnet pepper or you can substitute it with a habanero pepper. Let the meat marinate for at least 30 minutes or overnight to allow the flavors to penetrate deeply. In a large pot, heat some oil and brown the oxtail pieces on all sides to develop a deep, caramelized color. This step is crucial for building the dish's rich flavor base.
Once the oxtail is browned, add 1 cup of water to cover the meat, bring it to a boil, then reduce the heat and let it simmer for about 2 hours then add your ketchup. For the additional 30 minutes remaining, before the cooking time is up, add your carrots to the pot. The carrots will absorb the flavors of the stew and add a sweet flavor to the dish. Serve the Jamaican oxtail with rice and peas and fried plantains, lettuce and tomato on the side for a truly delicious and satisfying meal.
Ingredients
2 1/2 lbs oxtails
1 tbsp soy sauce
1 tbsp salt
2 tsp garlic powder
1 tsp black pepper
1 tsp ground allspice
1 tsp paprika
1 onion powder
1 tsp chicken seasoning
10 allspice berries (1 tsp ground)
1 tbsp browning
1 tbsp sugar
2 tbsp vegetable oil
1 Red onion diced
3 scallions chopped
4 garlic cloves diced
1 tsp grated fresh ginger
2 whole carrots chopped in rings
1 scotch bonnet pepper
1 tbsp ketchup
5 thyme sprigs
1 cup water
Additional ingredients that you can add:
1 (16 oz) can Butter Beans drained - Due it already being cooked; you can add it the last 10 minutes remaining for the oxtail to cook.
1 tbsp cornstarch- You can add cornstarch if you want a thicker consistency.
Fun Facts About Oxtail
Historical Background: Oxtail was once considered a throwaway cut of meat, often used by poorer communities. Today, it's a sought-after delicacy in many cuisines, especially in the Caribbean.
Nutritional Value: Oxtail is rich in collagen, which is great for making soups and stews. It's also packed with vitamins and minerals like iron, calcium, and vitamin B12.
Cooking Tradition: Oxtail is a popular ingredient in Jamaican cuisine, often stewed with onions, peppers, and spices. This tradition dates back to African one-pot cooking methods brought to the Caribbean by enslaved people.
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