Jamaican Oxtail
Jamaican oxtails are my favorite dish and I love everything about it. It brings me great pleasure to share how we make oxtails.
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.