Oxtails is one of the most flavorful and satisfying things you can make, especially if you love Caribbean style food. This is a great dish in that rustic tradition of simple combinations that turn into something wonderful and life-affirming; the meat softens off its bones.
Whether you are preparing Jamaican oxtails or a plain old stew, slow is the magic word. Here’s how to do it, step by step.
Ingredients
Ingredients 2 lbs oxtails ( clean & cut )
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 stalks green onions (chopped)
- 1 tsp thyme
- 2 tblsp browning sauce (optional but good for color)
- 1 tbsp soy sauce
- 1 tsp all purpose seasoning or salt
- 1 tsp black pepper
- 1 tsp King’s Jamaican scotch bonnet pepper powder
- 2 carrots (sliced)
- 1 can butter beans (optional)
- 2 tbsp oil
- 3 cups beef broth or water
Instructions:
1. Season the Oxtails:
Wash and pat dry the oxtails. Season with the soy sauce, browning and thyme; onion and garlic; green onions salt and pepper. Let it rest for at least 1 hour, or preferably overnight.
2. Brown the Meat:
Heat oil in a large pot. Add the oxtails and sear, turning them, until well browned all over.
3. Simmer and Cook:
Add beef broth or water to cover the meat. 2-3 hours, the meat should be tender.
4. Add Vegetables:
When the lentils are tender, stir in carrots and butter beans. Cook for 20-30mins longer until sauce thickens.
Tips:
Cooking low and slow is the secret to tender flavorful oxtails.Add Scotch Bonnet pepper carefully it’s very spicy
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