Jamaican Oxtail
About this recipe
Jamaican Oxtail, a beloved dish renowned for its rich flavors and soul-warming comfort, embodies the essence of Caribbean cuisine. Often savored in restaurants or takeaways for its depth of taste, oxtail is surprisingly simple to recreate at home, using ingredients commonly found in most kitchens.
Not only is Jamaican oxtail a delicious, but it also caters to specific dietary preferences, being both gluten-free and keto-friendly. Its preparation, however, is a labor of love, requiring five hours of low and slow cooking. But when eating that succulent and tender oxtail it makes every minute worth it.
Traditionally it's served alongside rice and peas or plain rice accompanied by sweet plantains and steamed cabbage. But you can eat this on its own or inocrpatre this into some fusion dishes such as tacos or ramen!
Adjusting the spiciness is easy; adding one Scotch bonnet pepper provides a mild kick, though removing this entirely caters to milder palates.
While some versions incorporate spinners (dumplings) and butter beans, this recipe focuses on simplicity and for those utilizing a slow cooker, the dish can be checked after two hours, but an additional 1.5 litres of water may be required to maintain moisture.
When enjoying this oxtail in the comfort of your own kitchen, it promises an unforgettable flavour pallete. With its tantalizing aromas, hearty servings, and comforting flavors, it's no wonder this dish holds a special place in the hearts—and stomachs—of many.
Ingredients
- 1.5kg Oxtail
- 2 limes (to wash meat)
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 white onion, chopped
- 4 spring onions, chopped
- 2 tbsp brown sugar
- 1 scotch bonnet, chopped
- thumb-sized ginger, chopped
- salt and pepper to taste
- 25ml browning
- 1 tsp curry powder
- 1 tsp allspice
- bunch of fresh thyme
- 2.5-3.5L water
Ingredients
Instructions
- Rinse the oxtail thoroughly with lime juice to remove any excess fat and impurities.
- In a large bowl add your oxtail, red pepper, yellow pepper, white onion, spring onions, chopped scotch bonnet, and ginger.
- Then season with salt, pepper, curry powder, allspice and browning.
- Mix well to ensure the vegetables are evenly coated with the seasoning.
- Cover with clingfilm and leave to marinate for 4 hours or at least overnight for best results.
- After marinating, add your brown sugar to a large Dutch Oven or heavy bottomed pot and once melted, brown seasoned oxtail until they develop a rich, caramelized crust.
- Add your marinated vegetables back to the pan with, 4 garlic cloves, fresh thyme and some more of the seasonings used before.
- Pour enough water to cover the oxtail and vegetables completely. Bring the stew to a gentle simmer, then cover the pot and let it cook slowly over low heat for about 5 hours. Ensure the oxtail and vegetables are submerged in water throughout the cooking process.
- Every hour, check the stew to ensure there's enough liquid covering the meat and vegetables. Add more water if necessary to prevent it from drying out.
- Additionally, with the water add seasonings as the water will dilute the taste.
- Once the oxtail is tender and falls off the bone, remove it from the heat. Serve hot with rice and peas or plain rice, alongside steamed cabbage and fried plantains for a complete Jamaican meal experience.
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