Jamaican oxtail is a delectable and aromatic dish that has become a beloved staple in many households and restaurants worldwide. Originating from the vibrant Caribbean island of Jamaica, this dish has captivated taste buds with its rich, savory flavor, tender meat, and an explosion of herbs and spices. Whether you're a seasoned chef or a culinary novice, embarking on a culinary journey to create the perfect Jamaican oxtail is a rewarding experience that will leave you craving more.
Here are our top 4 tried and tested recipes!
JAMAICAN OXTAIL
After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!
Provided by Verifydis
Time 3h45m
Yield 6
Number Of Ingredients 20
Steps:
- Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
- Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
- Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
- Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g
JAMAICAN OXTAIL STEW
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams
JAMAICAN OXTAIL WITH BROAD BEANS
This is a traditional Jamaican dish I was taught to cook by my grandmother.
Provided by sunflowerBirmingham
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g
JAMAICAN OXTAIL STEW
I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!
Provided by hillct
Categories World Cuisine Recipes Latin American Caribbean Jamaican
Time 11h15m
Yield 8
Number Of Ingredients 21
Steps:
- Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
- Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
- Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
- Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
- Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
- Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g
Tips:
- Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have a lot of gristle.
- Trim the oxtails: Remove any excess fat or gristle from the oxtails. You can also cut the oxtails into smaller pieces, if desired.
- Brown the oxtails: Browning the oxtails before cooking them helps to develop their flavor. You can brown the oxtails in a pot or a Dutch oven over medium heat.
- Simmer the oxtails: Once the oxtails are browned, cover them with liquid and simmer them until they are tender. You can simmer the oxtails in a pot, a Dutch oven, or a slow cooker.
- Add vegetables: Vegetables such as carrots, celery, and onions can be added to the pot with the oxtails. The vegetables will help to flavor the oxtails and add nutrients to the dish.
- Season the oxtails: Season the oxtails with your favorite spices and herbs. Some common seasonings for oxtails include salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Serve the oxtails: Oxtails can be served with a variety of sides, such as rice, potatoes, or vegetables. They can also be served as a main course or as an appetizer.
Conclusion:
Jamaican oxtail is a delicious and flavorful dish that is perfect for a special occasion or a casual meal. With its rich and savory sauce, tender meat, and hearty vegetables, Jamaican oxtail is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Jamaican oxtail a try. You won't be disappointed!
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