Jamaican Oxtail

RECIPE SUMMARY:

• Prep Time: 15 min

• Cook Time: 3 hr 15 min

• Servings: 6

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INGREDIENTS:

For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.

• Ox Tail (I like to use this brand, but I also like to use my Local Carnecerias) (2.5-3lbs)

• Salt (2 Teaspoons)

• Garlic Powder (1 Teaspoon)

• Paprika (1 Teaspoon)

• Allspice (1 Teaspoon)

• Black Pepper (1/2 Teaspoon)

• Cayenne Pepper (1/4 Teaspoon)

• Brown Sugar (2 Tablespoons)

• Soy Sauce (3 Tablespoons)

• Browning Sauce (1 1/2 Teaspoons)

• Worcestershire Sauce (2 Tablespoons)

• Sweet Onion (1, Medium, Finely Chopped)

• Scallions (4, Finely Chopped)

• Garlic (4 Cloves, Minced)

• Habanero Pepper (1, Finely Chooped)

• Olive Oil (2 Tablespoons)

• Beef Broth (1/4 Cup)

• Thyme (2 Sprigs)

• Bay Leaves (1)

• Ketchup (1 Tablespoon)

• Butter Beans (I used canned but you can certainly use fresh if you prefer.) (16oz, Drained and Rinsed)

STEPS:

• Marinate the Oxtail:

  • Place the oxtail in a large zip-lock bag and season it with salt, garlic powder, paprika, allspice, black pepper, cayenne pepper, and brown sugar.

  • Add soy sauce, browning, Worcestershire sauce, chopped onions, scallions, minced garlic, and habanero pepper to the bag.

  • Rub the oxtail into the marinade until well coated. Marinate overnight for the best flavor.

• Sear the Oxtail:

  • In a Dutch oven or stock pot, heat olive oil over medium-high heat.

  • Once hot, add the marinated oxtail to the pot and sear it on all sides for about 2 minutes per side to develop rich flavor and seal in juices.

  • Remove the seared oxtail from the pot and set aside.

• Sauté the Vegetables:

  • Add the vegetables from the marinade to the pot with the residual oil.

  • Sauté the veggies over medium heat for about 3 minutes until fragrant and slightly softened.

• Deglaze the Pot:

  • Pour in 1/4 cup of beef broth and scrape any browned bits from the bottom of the pot.

• Cook the Oxtail:

  • Return the seared oxtail to the pot. Add thyme sprigs, bay leaf, and ketchup.

  • Pour in the remaining beef broth until the oxtail is mostly submerged in the broth.

  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 3 hours, stirring occasionally.

  • 10 minutes before removing the pot from the stove, add the butter beans and stir to combine. Continue to simmer until the cooking time is complete.

• Enjoy:

  • Once the oxtail is tender and falling off the bone, remove it from the pot.

  • Serve the Jamaican Oxtail hot with rice or your favorite side dishes.

  • Enjoy the rich and flavorful taste of Jamaica in every bite!

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