Jamaican Oxtails 🇯🇲Â
Created By: OyerePa
Kitchen Tools: Utensil Set, Knives Set
Jamaican oxtails are my favorite dish and I always look diligently to see if it is available on the menu. I love everything about it. The stew created, served on top of rice and peas is a true delight and I recommend that you try it yourself. With the immense amount of flavor from the ingredients makes it special. To all my vegans and vegetarians, I would like to sincerely apologize because this recipe is not for you. 😂
While creating this recipe, I wanted to learn more. For example, why is it called Oxtails? What are some fun history facts? Is there any African connection? Forgive me it is the Karibbean in me that inquiries about what I consume in my body. Rest assured that you will be enlightened as you read along. If you rather watch us in action, by all means jump to the video. 😊 With my Jamaican background it brings me great pleasure to share how we make Jamaican oxtails and our history.
Jamaican Oxtail History…
African slaves and maroons in the mid 1500s are responsible for providing this delicacy using one pot cooking techniques. Limited with proper kitchen tools, but skilled enough to adapt and create this amazing dish that we love to eat today is impressive. My only critique is maybe they could have come up with a better name.
Why Is It Called Oxtail?
If you are not familiar with the recipe, you may ask why is it called oxtails? Is it a tail from a cow? The answer is yes, but do not think of it as a long tail from a cow served on your plate. The tail is skinned and chopped into fine pieces. This allows the cooking process to be easier as well as much more presentable when served on your plate. If you reviewed our image above and made it this far, I would say it is safe to assume the stew is truly mouthwatering.
Oxtail Stew?
If you have jumped below to review how we make Jamaican oxtails, then you know the stew is simply amazing. Some call it stew, I call it gravy, but it is the same. Oxtail stew is compiled of all the tasty ingredients cooked down in a timely manner with water. If you don’t believe me, check it out on KaribeTV.
Jamaican Oxtail
To wrap up this recipe I encourage you to try our Jamaican oxtail and share with your family. If you are not feeling so adventurous, I am certain the nearest Jamaican restaurant will have them on the menu. Warning: it is not as tasty when you do not cook it yourself.
Please enjoy this recipe and I ask that you share what you like to eat with your oxtails in the comments below. I would like to know what other foodies enjoy eating with their main courses and try for myself. Please be sure to tag @karibecompany so we can view your creation. We may feature your dish on our media platforms.
Jamaican Oxtail
Equipment
- Utensil Set
- Knives Set
Ingredients
- 1 kg Oxtail
- 2 tbsp Sunflower Oil
- 1 medium Onion
- 1 tbsp Ginger
- 1 tbsp Garlic
- 1 cup Red Chili
- 1 cup Mixed Peppers
- 30 ml Dark Sauce
- 2 tbsp Oyster Sauce
- ½ Carrot Chopped
- Water
- 1 tbsp Rosemary
- 1 tsp Thyme
- 1 tbsp Paprika
- 1 tbsp Salt
- 1 Bouillon Cube
Instructions
- Wash your oxtail with vinegar.
- Marinate the meat with your seasonings (rosemary, thyme, paprika, salt, bouillon cube, onions, bell peppers, dark sauce, oyster sauce, ginger, garlic, onion & pepper blend).
- In a large saucepan, heat 2 tablespoons of olive oil on medium-high heat.
- Sauté your oxtail.
- Stir frequently while scraping any browned bits off the bottom of the saucepan until the pieces are browned. This should take about 10 minutes.
- Pour enough water to cover the oxtail.
- Adjust the heat setting and bring to a simmer.
- Reduce the heat to low, cover and cook for 3 hours, until the meat is tender.
- Serve as desired
Video
Notes
- If your Oxtail is tough, you need to cook it longer; at least 2 hours for that tender melt in your mouth magic.