Ingredients
Tender Oxtail
F
For the Oxtails
O
5 lbs Oxtails
g
4 cloves garlic
b
1 tbsp browning
s
2 tsp scotch bonnet pepper powder or 1 scotch bonnet/habanero
b
2 tsp black pepper
a
1 ½ tsp allspice powder
j
1 tbsp jerk seasoning
c
1 tsp coarse salt
o
2 tbsp onion powder
g
2 tbsp garlic powder
F
For the Pot
b
¼ cup brown sugar
s
4 scallions
o
¼ cup oil
c
2 celery stalks
b
2 tbsp butter
w
1 whole white onion
t
handful thyme
b
2 quarts beef broth
s
1 scotch bonnet or habanero
g
1 green bell pepper
Rice and Peas
D
1 ¼ cup Dried Red Kidney beans
w
3 cups water
u
2 cups uncooked long grain rice (e.g. Basmati)
c
13 ½ ounce can full fat coconut milk
S
3 Stalks scallion, cut or torn in half
s
1 scotch bonnet pepper or 2 tsp scotch bonnet powder
o
4 cloves of garlic (bruised)
b
2 tbsp butter
b
3 bay leaves
p
1 tsp pimento berries/allspice powder
j
2 tsp jerk seasoning (Jamaican)
g
½ tsp ginger powder
s
1 tsp sea salt
A
3 A few sprigs of thyme
Directions
Tender Oxtail
1
Oxtail Steps - Clean the oxtails with lime and vinegar until the water runs clear. Pat dry the oxtails and remove the excessive fat. Season them with garlic, Browning, Scotch Bonnet, Black Pepper, all spice, jerk seasoning, coarse salt, onion powder, garlic powder and thyme. Let the oxtails marinate for at least 2 hours or overnight in the fridge for the best flavor.
2
In a large pot, heat vegetable oil or the oxtail fat over medium heat. (If using oxtail fat remove from pan once it renders) Add the brown sugar and let it melt and caramelize slightly. Add the oxtails and brown them on all sides for about 5-8 minutes and remove from the pan.
3
In the Same Pan add butter and the chopped onions, bell peppers, celery and thyme to the pot, stirring them around for a few minutes until softened.
4
Pour in the beef broth, making sure the oxtails are fully submerged. Add Bay Leaves and Scotch Bonnets. Bring the pot to a boil, then lower the heat to a simmer. Cover the pot and let the oxtails cook for about 3-4 hours. 1 Hour into the cooking add ketchup and continue to cook on low heat until the meat is tender and almost falling off the bone.. (Add more water or broth if the liquid evaporates or gets too low)
5
Taste the dish and add salt if necessary. Adjust the seasoning according to your preference. Serve the Jamaican oxtails with rice and peas, white rice, or even mashed potatoes. Enjoy!
Rice and Peas
1
Rinse and clean The Red Kidney Beans then bring to a pot. Add 3 cups of Hot water with ginger and lightly Crushed Garlic. Cook on Medium - high heat for 45 minutes to 1 hour or until the beans are tender. (We want around 3 cups of water in the pot if the water is getting low from boiling keep adding more water)
2
If using canned beans, add the beans and liquid into the pot and fill with 2 1/2 Cups Water bring to a boil then continue with step 2.
3
Once the beans are tender, add the rice, coconut milk, minced garlic, chopped scallions, thyme, allspice, salt, bay leaves, and butter to the pot. Bring to a boil.
4
Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid. Avoid lifting the lid too often, as this can let the steam escape and affect the cooking process. You may need to add in an extra 1/3 Cup of water if the liquid boils out.
5
After 20-25 minutes, check the rice for doneness. If the rice is cooked and the liquid is absorbed, remove the pot from the heat and let the rice sit with a foil or parchment cover, for an extra 10 - 15 minutes. Taste test and add anything if necessary. Remove the herbs and Fluff the rice with a fork.
