How to Make Delicious Jamaican Oxtail at Home

Ah man, have you ever tried Jamaican oxtail? It’s the kind of comfort food that makes you want to dance to some reggae beats while you’re cooking. And the best part? It’s actually pretty easy to make!

First off, you’ll need to get your hands on some oxtail. Make sure to get a good quality cut, with plenty of meat on the bones. Then, you’ll want to marinate them in a mixture of soy sauce, Worcestershire sauce, and some Jamaican spices like allspice, thyme, and garlic. Let that sit for a few hours (overnight is even better) to really infuse the flavors into the meat. From there, it’s all about slow cooking the oxtail with some veggies, beans, and a rich, savory sauce until the meat is fork-tender and falling off the bone. Serve it over rice, with some plantains and greens on the side, and you’ve got yourself a seriously delicious meal that’ll transport you straight to the Caribbean.

HOW TO MAKE JAMAICAN OXTAIL

Introduction:

Jamaican oxtail is a dish that has become renowned throughout the Caribbean and beyond. It is a hearty and flavorful stew made with beef tail, vegetables, and spices that represent the essence of Jamaican cuisine. Oxtail is incredibly tender when cooked slowly, and it’s packed with rich, beefy flavor. The dish is typically served over a bed of rice or with traditional Jamaican sides, like rice and peas, steamed vegetables, or boiled dumplings. Making Jamaican oxtail is a labor of love that requires patience, but the end result is always worth it.

Subheading 1: Shop for ingredients

Making oxtail requires a few specialty ingredients that you may not have in your pantry. The first step in the process is to visit your local Caribbean or international market and purchase the following ingredients:

– oxtails (approximately 4-5 lbs)
– seasoning salt
– all-purpose flour
– vegetable oil
– garlic cloves
– onions
– carrots
– scallions
– thyme
– beef broth or water
– ketchup
– Worcestershire sauce
– hot pepper sauce

Subheading 2: Prepare the oxtail

Before you can start cooking your oxtail, you need to prepare the meat. Begin by washing the oxtails thoroughly and removing any excess fat. Cut the tails into 2-3 inch pieces and pat them dry with paper towels. Season the oxtail with the seasoning salt and let it sit for at least 30 minutes to marinate.

Subheading 3: Coat the oxtail in flour

After marinating for 30 minutes, pat the oxtail dry with paper towels and dust them with flour. Shake off any excess flour and set the meat aside.

Subheading 4: Brown the oxtail

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the oxtail pieces, in batches if necessary, and brown them on all sides. This should take about 5 minutes per side. Once the oxtail is browned, remove it from the pot and set it aside.

Subheading 5: Prepare the vegetables

While the oxtail is browning, prepare the vegetables. Peel and chop the carrots, dice the onions, and chop the scallions. Peel and chop 4-5 cloves of garlic. Tie a bundle of thyme with cooking twine.

Subheading 6: Saute the vegetables

Once the oxtail is browned and removed from the pot, add the chopped garlic and onions to the pot and sauté them until they are translucent. Add the chopped carrots and scallions, and sauté for 2-3 minutes until they are slightly softened.

Subheading 6: Add the oxtail back to the pot

Once the vegetables are sautéed, add the oxtail back to the pot and pour in enough beef broth or water to almost cover the meat. Add the bundle of thyme, 1/4 cup of ketchup, 1 tablespoon of Worcestershire sauce, and 1-2 teaspoons of hot pepper sauce. Bring the mixture to a boil.

Subheading 7: Simmer the oxtail

Once the oxtail mixture comes to a boil, reduce the heat to low and cover the pot. Let the mixture simmer for 2-3 hours until the oxtail is incredibly tender and the flavors have melded together. Stir occasionally, and add more water or broth if necessary to keep the meat covered.

Subheading 8: Remove the thyme bundle

After 2-3 hours of simmering, remove the thyme bundle from the pot. Use a fork to make sure the oxtail is cooked through and tender. Taste the stew and adjust the seasoning with salt, pepper or hot sauce as needed.

Subheading 9: Serve and enjoy

To serve the oxtail, spoon it into bowls or over plates of rice. Garnish with chopped fresh herbs, like parsley or cilantro, if desired.

Subheading 10: Store and reheat

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, place the oxtail in a pot with a splash of water or broth and warm over low heat until heated through.

Ingredients and Equipment Needed:

To make a delicious pot of Jamaican oxtail, you’ll need the following ingredients:

1. 3-4 pounds of oxtail
2. 1 large onion
3. 5-6 cloves of garlic
4. 1-2 scallions
5. 2-3 sprigs of fresh thyme
6. 1-2 bay leaves
7. 1 tablespoon of sugar
8. 1-2 Scotch bonnet peppers
9. 1 can of butter beans
10. 1 can of diced tomatoes
11. 4-5 cups of water
12. 2 tablespoons of vegetable oil
13. Salt and pepper to taste

You’ll also need a large dutch oven or heavy pot with a tight-fitting lid, as well as a sharp knife and a cutting board.

Instructions:

1. Start by prepping your ingredients. Peel and roughly chop the onion, garlic, and scallions. Remove the stems from the thyme and cut the Scotch bonnet pepper into small pieces. Set everything aside.

2. Heat the oil in the dutch oven over medium-high heat. Once the oil is hot, add the oxtails and brown them on all sides. This step will take roughly 10-15 minutes.

3. Once the oxtails are nicely browned, remove them from the pot and set them aside. Add the onions, garlic, scallions, thyme, and bay leaves to the pot and sauté them for 5-7 minutes until the onions are translucent.

4. Add the sugar to the pot and let it cook for 1-2 minutes until it has caramelized. This will help give your oxtail a nice brown color and added depth of flavor.

5. Add the oxtails back into the pot and pour in enough water to cover them. Add in the Scotch bonnet pepper, the can of diced tomatoes, and the butter beans. Mix everything together well.

6. Cover the pot with a tight-fitting lid and bring everything to a boil. Once it’s boiling, reduce the heat to low and let it simmer for 2-3 hours until the oxtails are tender and fall off the bone.

7. Check on the oxtail occasionally and give it a stir. If the liquid has reduced too much, you can add in more water.

8. Once the oxtails are tender, remove them from the pot and set them aside. Let the sauce cook for another 15-20 minutes until it has thickened.

9. Once the sauce has thickened, remove the bay leaves from the pot and use an immersion blender (or transfer the sauce to a blender) to blend it until it’s smooth.

10. Before serving, remove any excess fat from the oxtails and place them back in the pot with the sauce. Serve hot with rice and peas or steamed vegetables. Enjoy!

Ingredients Needed to Prepare Jamaican Ox Tail

Oxtail is a delicious and nutritious meal enjoyed by many across the world. The Jamaican version is particularly popular, thanks to its unique and flavorful blend of spices. To prepare the Jamaican ox tail, you will need the following ingredients:

Marinating the Ox Tail

Before cooking, marinating the oxtail pieces is essential to infuse the meat with the flavors of the spices. Follow these steps to marinate the oxtail properly:

1. Clean the oxtail pieces under running water and pat dry with a paper towel.
2. Combine the oxtail pieces, thyme, garlic, salt, black pepper, and brown sugar in a bowl.
3. Mix well to ensure that the marinade covers each oxtail piece.
4. Cover the bowl and let the oxtail marinate overnight in the refrigerator for optimal flavor.

Cooking the Jamaican Ox Tail

Once the oxtail pieces have marinated, it’s time to prepare and cook the Jamaican ox tail. Follow these steps for an enticing and tasty result:

1. Chop the onions and green onions and set them aside.
2. Heat oil in a large pot over medium heat.
3. Add the scotch bonnet pepper to the pot and stir-fry for a minute.
4. Add the marinated oxtail pieces to the pot and stir-fry for two minutes on each side until they are browned evenly.
5. Add the chopped onions and green onions to the pot and stir-fry for another two minutes.
6. Add the tomato paste to the pot and stir-fry for a minute.
7. Pour in water until the oxtail is covered and bring to a boil.
8. Lower the heat to a simmer and let it cook for 2-3 hours or until the oxtail is tender, adding more water if necessary.
9. Add the carrots and let it cook for another 20-30 minutes until the carrots are tender.

Serving Suggestions

Jamaican ox tail is a versatile dish that can be served on its own or with a side dish. Here are some serving suggestions to make your meal more enjoyable:

1. Serve Jamaican ox tail with boiled rice or rice and peas.
2. Garnish with freshly chopped parsley for added flavor and color.
3. Add some plantains and yams to the plate for a complete Caribbean meal.
4. Don’t forget the hot sauce! Jamaican ox tail pairs well with any hot sauce of your choice.

Conclusion

In conclusion, Jamaican ox tail is a delicious, hearty and flavorful meal that’s easy to prepare. With the right ingredients and cooking techniques, you can create a mouth-watering dish that your family and friends will love. Follow the steps outlined in this article, and you’ll be on your way to enjoying a memorable Jamaican meal.

Enjoy Your Jamaican Ox Tail!

Congratulations, you now know how to make delicious Jamaican ox tail! Whether it’s for a family dinner or a party, you can impress your guests with this amazing dish. Don’t hesitate to experiment with your own ingredients and spices to make it your own unique flavor. We hope you enjoyed reading our recipe, and please visit again for more delicious recipes. Thank you for reading, and happy cooking!