Description
Savory, tender, finger licking good Jamaican oxtails recipe. Made with a bunch of vegetables, soy sauce, and scotch bonnet. Making it an authentic oxtail recipe even your Jamaican friends will love.Â
Ingredients
- 4 Lbs Oxtails
- 2 Qts Water
- 1 Beef Broth
- 2 Tbs Olive Oil
- 1/4 Cup Cornstarch
- 2 Cans of Butter Beans
- 1 Cup Onions, chopped
- 1/2 Cup Tomatoes, chopped
- 1/2 Cup Scallions, chopped
- 1/4 Cup Green Bell Peppers, chopped
- 1/4 Cup Red Bell Peppers, chopped
- 1/4 Cup Celery, chopped
- 2 Tsps Minced Garlic
- 2 Tsps Ginger Paste
- 1 Scotch Bonnet or Hot Pepper
- 5 Fresh Thyme Sprig
- 2 Bay Leaves
- 1/3 Cup Ketchup
- 1/4 Cup Soy Sauce
- 2 Tbs Browning and Seasoning Sauce
- 4 Tsps Worcestershire Sauce
- 3 Tbs Brown Sugar
- 2 Tbs Seasoning Salt
- 4 Tsps Jamaican All-Spice
- 2 Tsps Garlic Powder
- 2 Tsps Onion Powder
- 2 Tsps Paprika
- 1 Tsp Black Pepper
Instructions
- Place the oxtails in a big mixing bowl and add in all the seasonings and toss well.
- Add in the condiments and cornstarch and stir well.
- Place a large pot over medium-high heat and add olive oil.
- After a minute, add in the oxtail and toss periodically for 10 minutes to sear them.
- Meanwhile, chop the vegetables into small pieces, except the thyme sprig and scotch bonnet.
- Reduce to medium heat, then pour in the water or broth and water and stir well.
- Add in the vegetables and cover them with a lid, leaving a crack on the side.
- Simmer for 3-1/2 hours, 4 if you want them to fall off the bones. Make sure to stir periodically.
- Â Add in the butter beans during the last 5 minutes, then cut the fire off.
Notes
- If you like your oxtails spicy, add the whole scotch bonnet and if you don’t, cut it in half.
