My version of a delicious island classic! Here’s how to take oxtails to the next level and impress at your next get together.
Jamaican Oxtail
My version of a delicious island classic! Here's how to take oxtails to the next level and impress at your next gathering.
Servings: 6
Ingredients
- 7-8 lbs oxtails
- 1 cup red onion chopped
- 1 cup green onion chopped
- 2 cups bell peppers green and red, chopped
- 1/2 cup green seasoning
- 2 tbsp ginger minced
- 2 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp all spice powder
- 7-8 sprigs of thyme
- 2 tbsp all spice berries
- 2 tbsp browning
- 1 tbsp salt
- 1 tbsp pepper
- 3 tbsp brown sugar
- 1/4 cup ketchup
- 2 scotch bonnet peppers
- 2 cans butter beans
- Olive oil for cooking
Instructions
- In a large bowl add every except brown sugar, ketchup, butter beans and scotch bonnet peppers.
- Thoroughly mix and allow to marinate 24 hours minimum up to 48 hours.
- Once marinated, remove from fridge and allow to come to room temperature.
- In a large bottom pan over medium heat add 2 tbsp olive oil and 3 tbsp brown sure.
- Stir constantly until the sugar and oil mix and start to caramelize into a light brown color.
- Remove all marinade from the meat and sear in batches on all sides if possible.
- Add all browned meat pieces back to the pot with the entirety of the marinade and 1 cup of water.
- Allow to cook over low heat for 1.5 -2 hours. Once meat is fork tender transfer to a dish.
- Skim excess oil from sauce. Add 2 cans butter beans, ketchup and scotch bonnets. Allow to come to a boil and reduce and thicken slightly.
- Once reduced add oxtail back to pot and bring back to a slight boil being careful not to burst the scotch bonnets. This could lead to a really spicy final.
- Serve immediately. Enjoy!
