Authentic Juicy Jamaican Oxtail Recipe

What is Jamaican Oxtail made of?

Jamaican oxtail is very special due to the infusion of flavors that make this dish come alive. Braised in fresh herbs & spices such as thyme, scallion, scotch bonnet, allspice, and sometimes ginger, this dish is a labor of love that is totally worth it in the end. These tail portions of beef can easily be sourced at your local market.

How do you tenderize oxtail before cooking?

There are many ways to tenderize oxtail before you actually start the cooking process. Low sodium soy sauce is my secret! Soy sauce helps the meat retain its moisture, tenderizes the meat, and enhances the savory flavor we all love. My mother taught me this trick while I was learning how to stew oxtail and I haven’t looked back since!

How long does it take for oxtails to get tender?

Depending on the method of cooking you choose, whether it be via pressure cooker or stove top, the timing will vary between 1 and 2 hours. Luckily I recently discovered a trick from one of my fellow foodies who taught me that when using the stovetop method of cooking, ice is an excellent way to speed up the cooking process! Yes, ice!

How does ice tenderize meat?

Cold ice assists in breaking down the connective tissue in meat and renders the meat incredibly juicy with a succulent flavor. It’s not a deal breaker; just a kitchen hack to help you achieve the best oxtail!

Recipe

-5 lbs Oxtail

-1 tbsp Low Sodium Soy Sauce

-1 tbsp Gingery Mango Pickapeppa Sauce

-1 tsp All Purpose Seasoning

-1 tsp Blue Mountain Oxtail Seasoning

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 1/2 tsp Gravy Master Browning Sauce

-1 Scallion, diced

-1/2 Onion, chopped

-1 tbsp Minced Garlic

-Few Sprigs Thyme

-6 Allspice Berries

-1/4 Red Pepper, chopped

-1/4 Green or Orange pepper, chopped

-6 Fresh Garlic Cloves, chopped

-1 Scotch Bonnet Pepper or Habanero

-1/4 cup of Corn or Canola Oil

-1 can of Butter Beans

Directions

Start by rinsing your oxtail with water & vinegar. Pat dry. Next, add your soy sauce, pickapeppa sauce, all purpose, oxtail seasoning, onion powder, garlic powder, Gravy Master, and minced garlic. Fresh herbs & spices should be prepped and left to the side. Massage seasonings into oxtail. Optional: marinate for 2 hours. In a large dutch oven, place fire on low/medium. Heat the dutch oven for 3 minutes and then add oil. Heat oil for another 3 minutes and begin adding the oxtail.
Once you’ve added the oxtail, cover. You will brown the meat for 30-40 minutes, occasionally flipping the pieces of oxtail until they are brown on all sides. Careful not to let it burn! Once the meat has browned on all sides, add 5 cups of water and 1 more tablespoon of Gravy Master. Cover and place your fire on medium.

1 hr after you’ve added the water, add 2 cups of ice and maintain your fire on medium. Once ice has melted, add your butter beans (strain and rinse first), fresh onion, garlic, thyme, scallion, scotch bonnet, and red/green pepper. At this point after adding the water and ice and you’ll need to season your gravy.
Add a tsp of all purpose seasoning, a tsp each of onion & garlic powder, and a tsp of oxtail seasoning. Stir and cover. Cook on medium for another 45 minutes and oxtail will be tender and ready to eat!
Tip! You may end up with a layer of fat that has risen to the top of the gravy. I’d suggest skimming the fat with a cold spoon or you could trim some fat off of the oxtail before you start the cooking process! Let me know how it comes out!