Jamaican Oxtail

Step-by-Step Instructions

1. In a large bowl, combine the oxtail with browning sauce and all the dry seasonings, including garlic powder, onion powder, smoked paprika, black pepper, thyme, and salt.
2. Add soy sauce, Worcestershire sauce, minced garlic, chopped onion, and scallions to the oxtail mixture.
3. Mix everything well and allow it to marinate for at least 2 hours, or ideally, overnight for enhanced flavor.
4. Heat oil in a large pot or Dutch oven over medium-high heat.
5. Once hot, sear the oxtail pieces on all sides until nicely browned.
6. Pour in enough beef broth (or water) to just cover the oxtail.
7. Add the whole Scotch bonnet pepper (if using), brown sugar, ketchup, and thyme. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
9. Cover and simmer for 2.5 to 3 hours, stirring occasionally and adding more water as needed until the meat is tender and easily separates from the bone.
10. Stir in the butter beans and let it cook for an additional 10 to 15 minutes until warmed through and the sauce thickens to your liking.
11. Serve hot, paired with your choice of white rice, rice and peas, or creamy mashed potatoes.

How to Serve Jamaican Oxtail

When it comes to serving, Jamaican Oxtail delights in simplicity. Pair it with fluffy white rice or traditional rice and peas for a classic touch. The rich sauce complements a side of steamed vegetables or fried plantains beautifully, adding both color and flavor to your plate. Don’t forget to provide additional Scotch bonnet pepper for the heat lovers at your table!

Storage and Reheating Tips

To keep your leftover Jamaican Oxtail fresh and delicious, store it in an airtight container in the refrigerator for up to 3 days. If you’ve made a larger batch, consider freezing portions for up to 3 months. When reheating, gently warm it on the stove over low heat, adding a splash of water or broth to maintain its luscious consistency.

Helpful Cooking Tips

• For deeper flavor, consider searing the oxtail in batches rather than overcrowding the pot.
• Allow the meat to marinate overnight if possible; this enhances the spice infusion.
• If you’re sensitive to heat, remove the Scotch bonnet pepper before serving—it adds flavor without overwhelming heat when left whole.

Creative Twists

Feel free to mix things up! For a different flavor profile, you can add additional vegetables like carrots or bell peppers to the pot. Interested in a smoky version? Incorporate a touch of chipotle powder. To offer a healthier spin, swap the oxtail for leaner cuts like beef chuck, but be mindful that it may require less cooking time.

Common Questions

What is the best way to prepare the oxtail for cooking?

For maximum tenderness, make sure to clean and trim the oxtail pieces well, removing any excess fat. Marinating the meat ahead of time is crucial for infusing flavor.

How do I know when the oxtail is fully cooked?

The oxtail is done when it’s fall-off-the-bone tender, which typically takes about 2.5 to 3 hours of simmering on low heat.

Can I prepare Jamaican Oxtail in a slow cooker?

Absolutely! You can adapt this recipe for a slow cooker by following the same steps but cooking it on low for about 6-8 hours after searing the meat.

With this guide, you’re well on your way to producing a pot of heartwarming Jamaican Oxtail that will leave everyone at your table craving more! Enjoy your cooking adventure!