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Jamaican oxtail is a rich and hearty Caribbean dish that’s packed with bold flavors. Slow-cooked oxtail becomes tender and succulent, absorbing the spices and seasonings in the dish. Key ingredients like allspice, thyme, and scotch bonnet peppers bring authentic Jamaican flavor, while butter beans add texture. The oxtail is often browned and simmered in a savory sauce, made with browning sauce and ketchup, creating a perfect balance of savory and sweet. Serve with rice and peas for a comforting meal that celebrates Caribbean culinary traditions.
Important Ingredients for Jamaican Oxtail Recipe
- Oxtail: The star of the dish, providing tender, flavorful meat that becomes succulent when slow-cooked.
- Browning Sauce: Adds depth, color, and a rich caramelized flavor to the oxtail.
- Scotch Bonnet Pepper: Brings authentic heat and spice, balancing the richness of the dish.
- Garlic and Ginger: Enhance the savory depth and add aromatic complexity to the braising sauce.
- Thyme: A staple herb in Jamaican cooking, imparting earthy and robust flavors.
- Allspice (Pimento): Key to the distinctive flavor profile, delivering warm, slightly sweet, and peppery notes.
- Onions: Add sweetness and balance to the sauce while complementing the tender oxtail.
- Ketchup: Provides a subtle tang and a hint of sweetness, thickening the sauce beautifully.
These ingredients are essential to achieving the authentic and bold flavors of Jamaican braised oxtail.
Jamaican Oxtail Recipe
This flavorful Jamaican braised oxtail features tender, fall-off-the-bone meat simmered in rich, spiced gravy with hearty vegetables.
Ingredients
- 3½ lbs oxtail
- 1 tbsp seasoning salt, (I use Lawrys)
- 1 tbsp ground allspice
- 1 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp worcestershire sauce
- 2 tbsp soy sauce
- 1.5 tbsp browning
- 1 tsp liquid smoke
- 1 onion, (diced)
- 3 stalks scallions, (chopped)
- 6 cloves garlic, (minced)
- 1 tbsp ginger, (minced)
- 1 scotch bonnet pepper
- 1 handful thyme
- 1½ L beef stock
- bay leaves
- 1 tbsp ketchup
Rice
- 2 cups brown rice
- ½ cup coconut milk
- ½ cup red beans
- 3 cups chicken stock
Instructions
- Wash and dry your oxtail thoroughly.3½ lbs oxtail
- Dice your onion, scallions, garlic, ginger, and scotch bonnet pepper. Set aside in a bowl.1 onion, 3 stalks scallions, 6 cloves garlic, 1 tbsp ginger, 1 scotch bonnet pepper
- Season oxtails with seasoning salt, ground allspice, brown sugar, black pepper, worcestershire sauce, soy sauce, browning, liquid smoke, all our chopped vegetables, and thyme.1 tbsp seasoning salt, 1 tbsp ground allspice, 1 tbsp brown sugar, 1 tbsp black pepper, 1 tbsp worcestershire sauce, 2 tbsp soy sauce, 1.5 tbsp browning, 1 tsp liquid smoke, 1 onion, 3 stalks scallions, 6 cloves garlic, 1 tbsp ginger, 1 scotch bonnet pepper, 1 handful thyme
- For best results, let the oxtails marinate at least an hour up to overnight.
- Sear the oxtails in a high heat pan on each side.
- Pour in beef stock, enough to cover the oxtails. Add bay leaves and more thyme.1½ L beef stock, bay leaves
- Cover and cook over med-low heat for 2½ – 3 hours. Or until oxtails are extremely tender.
- Mix in ketchup at the end and enjoy over rice.1 tbsp ketchup
- IF the consistency isn't to your liking, add a corn starch slurry (corn starch + water) to thicken the sauce.
Rice Steps
- Mix together all rice ingredients in a rice cooker.2 cups brown rice, ½ cup coconut milk, ½ cup red beans, 3 cups chicken stock
Another question so I get it right is it tablespoon or teaspoon for all the dry seasonings
How much beef broth shall I put