Jamaican Oxtail — The Citizen



Prepare this juicy and delicious Jamaican oxtail dish with your favorite side salad and starch dish.

Invite your family and loved ones to try this revisited oxtail recipe, which they are sure to love.

Jamaican oxtail

Jamaican oxtail. Photo: iStock

For the jerk barbecue sauce

  • 500ml bottle of barbecue sauce of your choice
  • 1/4 cup soft jerk paste
  • 1 tablespoon Worcheshire sauce
  • 3 tablespoons of pineapple juice
  • 1 tablespoon olive oil
  • 1/2 tablespoon kosher salt
  • 1/2 tbsp black pepper
  • 1/4 cup cider vinegar
  • 1 cup ketchup

For the oxtails

  • 1 tablespoon olive oil
  • 2.5 kg of oxtails
  • 2 tablespoons all-purpose flour
  • 1 medium onion, diced
  • 3 garlic cloves, diced
  • 1 medium carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 habanero pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tbsp chilli
  • 3 bay leaves
  • 1 1/2 cup red wine
  • 1 cup beef broth
  • 3 sprigs of fresh thyme

Ingredients

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Instructions

  1. Whisk together all ingredients in a medium saucepan set over medium heat. Let come to bubbles then reduce the heat to low. Simmer until thickened, about 10 minutes.
  2. Serve immediately or cool slightly and store in an airtight container in the fridge for up to a week.
  3. Preheat the oven to 180 degrees C. Season the oxtails with salt and pepper. Sprinkle the oxtails with flour. Put aside
  4. Heat the olive oil in a large Dutch oven over medium heat. Add the oxtails and brown on all sides. Be careful not to overload the pan. If necessary brown in batches. Place the oxtails on a plate lined with paper towel.
  5. Take the habanero and, using the sharp end of a knife, pierce each side of the pepper, creating small slits/incisions.
  6. Sauté the onions, garlic, carrots and celery for 4-5 minutes. Stir as needed.
  7. Add the habanero and red peppers, mixing them well with the other vegetables. Add the bay leaves, half the salt, pepper and all the spice seasonings. Cook for 2-3 minutes, stirring as needed.
  8. Add the wine to the saucepan and deglaze using a wooden spoon to scrape up any bits.
  9. Add barbecue sauce, beef broth and remaining spices. Mix well, then add the oxtails and fresh thyme.
  10. Cover with a thick lid and bake for 4 hours. The oxtails should be fork tender. The sauce should have the consistency of thin barbecue sauce.

This recipe was found on

Michael M. Tomlin