Jamaican Oxtail
Jamaican oxtail is a rich and flavorful dish that is a staple in Jamaican cuisine. The tender oxtail is braised in a savory and aromatic sauce, creating a mouthwatering meal that is perfect for special occasions or a comforting family dinner.
Ingredients
- 3 lbs oxtail, cut into pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp thyme
- 2 tsp allspice
- 1 tsp black pepper
- 2 cups beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 3 scallions, chopped
- 2 carrots, chopped
- 2 potatoes, diced
- 1 scotch bonnet pepper (optional)
Instructions
- Season the oxtail pieces with salt and pepper.
- Heat the vegetable oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- Add the chopped onion, garlic, thyme, allspice, and black pepper to the pot. Cook until the onions are soft and translucent.
- Return the oxtail to the pot and add the beef broth, soy sauce, and brown sugar. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours.
- Add the scallions, carrots, potatoes, and scotch bonnet pepper (if using) to the pot. Continue to cook for an additional hour, or until the oxtail is tender and the sauce has thickened.
- Serve the Jamaican oxtail hot, accompanied by rice and peas or steamed vegetables.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 12g
- Protein
- 35g
- Fat
- 30g
Supplies
Large pot Cutting board Knife Measuring spoons Wooden spoon
Tools
Cooking thermometer
Serving suggestions
Jamaican oxtail is traditionally served with rice and peas, steamed cabbage, and fried plantains.
Tips & tricks
For an extra kick of heat, leave the scotch bonnet pepper whole and simply pierce it with a knife before adding it to the pot. This will infuse the dish with flavor without making it too spicy.
Cost
$25