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
- 1.5 Qt Beef Broth
- 2 Tbs Olive Oil
- 1/4 Cup All-Purpose Flour
- 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 Tsp Minced Garlic
- 2 Tsp Ginger Paste
- 1 Scotch Bonnet or Habanero Pepper
- 5 Fresh Thyme Sprigs
- 2 Bay Leaves
- 1/3 Cup Ketchup
- 1/4 Cup Soy Sauce
- 2 Tbs Browning and Seasoning Sauce
- 4 Tsp Worcestershire Sauce
- 3 Tbs Brown Sugar
- 2 Tbs Seasoning Salt
- 4 Tsp Jamaican All-Spice
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 2 Tsp Paprika
- 1 Tsp Black Pepper
Instructions
- Place the oxtails in a large mixing bowl, add all the seasonings, and toss well.
- Add the ketchup, soy sauce, Worcestershire, browning seasoning, and flour, then stir well.
- Place a large pot over medium-high heat.
- Add the olive oil and preheat for 1 minute.
- Sear the oxtails: Add the oxtails and sear for 10 minutes, tossing periodically.
- Meanwhile, chop the vegetables into small pieces, and cut the scotch bonnet in half.
- Reduce the heat to medium, then pour in the water and/or broth, and stir well.
- Add all the chopped vegetables, including the minced garlic, ginger paste, and scotch bonnet.
- Add the thyme sprigs and bay leaves.
- Cover them with a lid, leaving a crack on the side.
- Simmer for 3-1/2 to 4 hours and stir periodically.
- Add in the butter beans during the last 5 minutes, then turn the fire off.
Notes
- If you like your oxtails spicy, add the whole scotch bonnet and if you don’t, cut it in half.
