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Home Dish Jammin' Jamaican Oxtails

Jammin' Jamaican Oxtails

Introduce

Chef :

Ka Pow

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).

Ingredient

1 lb

Beef Oxtail

1 can

Butter Beans, drained

Carrots, peeled and chopped

3 tbsp

Cooking oil

1 tsp

Oregano

1 tsp

Parsley

1 tbsp

Allspice

1 dash

Paprika

Whole Scotch Bonnet Pepper

3 tbsp

Bottle Oxtail Seasoning (OR Oxtail seasoning sub if you don't have ;see last ingredient) *If store bough seasoning is dry seasoning and not paste-like then you will need to add 2 tbls spoon of Browning liquid.

1 tbsp

Seasoning salt

2 tbsp

Sweet and sour soy sauce

1 dash

Cumin powder

2 tbsp

Cloves of Garlic, chopped (to be placed in marinade container)

1 cup

Sweet Peppers, sliced lengthwise (to be placed in marinade container)

1 large

Onion, peeled and chopped (to be placed alongside meat in marinade container)

Oxtail Seasoning = 2 tblsp browning, 1 tblsp vinegar, 1 tsp brown sugar, 1/2 scotch bonnet pepper, 1/2 chopped scallion, 1 tsp garlic powder, 1/4 grated ginger, about 4 sprigs of thyme and Blend all together.

1 tsp

Meat Tenderizer (Optional)

Cooking instructions

* Step 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.

* Step 2

Marinate for a minimum of 2 hrs; overnight for best flavor.

* Step 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).

* Step 4

Let cook down (water goes down) while turning oxtail every few minutes. Then add more HOT water to cover oxtail.

* Step 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.

* Step 6

When water goes down again add paprika, allspice, oregano, and a teaspoon of parsley. Cover Oxtails again with HOT water.

* Step 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.

* Step 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.