Oxtail
Oxtail is a classic Sunday dinner dish. It's the perfect thing to cook when you have some extra time to spend in the kitchen and always sure to impress your friends and family. When it's done right it melts right off the bone in your mouth and is so savory and delicious it's easy to see why it is a treasured Jamaican favorite.
Download Printable Recipe:
Ingredient prep: 30 min
Seasoning time: 2-24 hrs
Cooking time: 2.5-3 hrs
MAIN INGREDIENT:
• 3 lbs oxtail cut in 1-2-inch pieces – cleaned
SEASONING:
• 1 medium onion - chopped
• 1 medium bell pepper - chopped
• 3-4 cloves of garlic - chopped
• 2-4 scallions - chopped
• 1 scotch bonnet pepper - chopped (minus seeds) or whole
• 1 small bunch fresh thyme
• 1 Tbsp browning sauce (for color) - make your own or shop for sauce
• 2 Tbsp Stir It Up Organic Jamaican All Purpose Seasoning
• 1 Tbsp Stir It Up Organic Jamaican Dry Jerk Seasoning
• 1 tsp whole pimento seeds
• 1-2 tsp salt
• 1/2 tsp ground black pepper
ADDITIONAL INGREDIENTS:
• 2 Tbsp cooking oil
• 2 Tbsp ketchup
• 2 Tbsp butter (optional)
• 1 can butter beans - drained and rinsed
1. Prep all your seasoning and add to the cleaned oxtail, massaging everything into the meat and making sure all the ingredients are evenly distributed. Leave the mixture covered in the fridge and allow the flavors and color to soak into the meat for at least 2 hours or overnight.
2. Add the cooking oil to your pot on high heat until it's smoking hot. Add the seasoned oxtail mixture and brown the meat, stirring occasionally, for 5-10 minutes.
3. When the meat is browned and has a deep caramelized color, add some boiling water from a nearby kettle until everything is almost covered and stir to combine. Cover, lower the heat, and cook for 2 hours, stirring occasionally. Add more boiling water, when needed, to keep gravy in the pot and keep the oxtail from burning.
4. After simmering for 2 hours, add the drained and rinsed butterbeans, then the ketchup, stir to combine, add the butter on top, cover, and simmer on very low heat for 20 more minutes (or until very tender and easily separated from the bone). Serve with your favorite sides and enjoy!
