Chicken
Jamaican Oxtail
Jamaican oxtail is a dish that deserves all the love and adoration it gets. Enjoy a perfectly tender and flavorful oxtail experience with this recipe. It may take a few extra hours in the kitchen, but the end result is always delectable. Instead of the beef broth, you can add hot water and slowly cook the oxtails. To deglaze your pot after searing the meat you can opt to use a quarter cup of red wine.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2-1/2 pounds oxtails
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 teaspoons all purpose seasoning
- 1 teaspoon browning sauce, optional
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 medium carrots, cut into matchsticks
- 2 medium red potatoes, peeled and diced
- 1 small onion, chopped
- 4 garlic cloves, minced
- 3 cups beef broth
- 6 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1/4 to 1 scotch bonnet or habanero pepper, seeded finely chopped
Directions
- In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight.
- In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer.
- Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.
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