Jamaican Oxtail

20 mins
Serves 1
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Directions

  1. 1Wash the oxtail with water, vinegar, and lime. Repeat three times.
  2. 2Wash the oxtail with water, vinegar, and lime. Repeat three times.
  3. 3Wash the oxtail with water, vinegar, and lime. Repeat three times.
  4. 4Prepare seasoning by mixing salt, black pepper, granulated garlic, granulated onion, ground ginger, pepper flakes, pimento/allspice, dried thyme, and brown sugar.
  5. 5Prepare seasoning by mixing salt, black pepper, granulated garlic, granulated onion, ground ginger, pepper flakes, pimento/allspice, dried thyme, and brown sugar.
  6. 6Prepare seasoning by mixing salt, black pepper, granulated garlic, granulated onion, ground ginger, pepper flakes, pimento/allspice, dried thyme, and brown sugar.
  7. 7Season the oxtail thoroughly with the prepared spice mix.
  8. 8Season the oxtail thoroughly with the prepared spice mix.
  9. 9Season the oxtail thoroughly with the prepared spice mix.
  10. 10Dice half a large onion and slice the other half. Set aside.
  11. 11Dice half a large onion and slice the other half. Set aside.
  12. 12Dice half a large onion and slice the other half. Set aside.
  13. 13Slice and dice carrots. Set aside.
  14. 14Slice and dice carrots. Set aside.
  15. 15Slice and dice carrots. Set aside.
  16. 16Cut and separate scallion greens from whites. Save root ends to regrow in water.
  17. 17Cut and separate scallion greens from whites. Save root ends to regrow in water.
  18. 18Cut and separate scallion greens from whites. Save root ends to regrow in water.
  19. 19In a large pot or Dutch oven, heat oil and brown the oxtail until nicely coated. Add dark soy sauce and regular soy sauce during browning.
  20. 20In a large pot or Dutch oven, heat oil and brown the oxtail until nicely coated. Add dark soy sauce and regular soy sauce during browning.
  21. 21In a large pot or Dutch oven, heat oil and brown the oxtail until nicely coated. Add dark soy sauce and regular soy sauce during browning.
  22. 22Add scallion whites, diced carrots, and diced onions to the browned oxtail. Mix thoroughly and continue browning for about 10 minutes.
  23. 23Add scallion whites, diced carrots, and diced onions to the browned oxtail. Mix thoroughly and continue browning for about 10 minutes.
  24. 24Add scallion whites, diced carrots, and diced onions to the browned oxtail. Mix thoroughly and continue browning for about 10 minutes.
  25. 25Add chopped garlic and two scotch bonnet peppers (pricked with a toothpick).
  26. 26Add chopped garlic and two scotch bonnet peppers (pricked with a toothpick).
  27. 27Add chopped garlic and two scotch bonnet peppers (pricked with a toothpick).
  28. 28Add a sprig of fresh thyme.
  29. 29Add a sprig of fresh thyme.
  30. 30Add a sprig of fresh thyme.
  31. 31Add the reserved liquid from the seasoning bowl and enough water to cover the oxtail.
  32. 32Add the reserved liquid from the seasoning bowl and enough water to cover the oxtail.
  33. 33Add the reserved liquid from the seasoning bowl and enough water to cover the oxtail.
  34. 34Bring to a boil, reduce to a simmer, and cook covered for an hour and a half.
  35. 35Bring to a boil, reduce to a simmer, and cook covered for an hour and a half.
  36. 36Bring to a boil, reduce to a simmer, and cook covered for an hour and a half.
  37. 37Remove the thyme sprig and any whole pieces of ginger and scotch bonnet peppers.
  38. 38Remove the thyme sprig and any whole pieces of ginger and scotch bonnet peppers.
  39. 39Remove the thyme sprig and any whole pieces of ginger and scotch bonnet peppers.
  40. 40Skim off excess oil or grease from the surface of the oxtail stew.
  41. 41Skim off excess oil or grease from the surface of the oxtail stew.
  42. 42Skim off excess oil or grease from the surface of the oxtail stew.
  43. 43Add butter beans and sliced carrots and onions. Simmer covered for 10-15 minutes until carrots are soft.
  44. 44Add butter beans and sliced carrots and onions. Simmer covered for 10-15 minutes until carrots are soft.
  45. 45Add butter beans and sliced carrots and onions. Simmer covered for 10-15 minutes until carrots are soft.
  46. 46Remove oxtail and set aside. Reduce the gravy by about half.
  47. 47Remove oxtail and set aside. Reduce the gravy by about half.
  48. 48Remove oxtail and set aside. Reduce the gravy by about half.
  49. 49Pour the reduced gravy over the oxtail and serve.
  50. 50Pour the reduced gravy over the oxtail and serve.
  51. 51Pour the reduced gravy over the oxtail and serve.

Ingredients

  • 2 lbs oxtail
  • 2 lbs oxtail
  • 2 lbs oxtail
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 2 limes
  • 2 limes
  • 2 limes
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp granulated onion
  • 1 tbsp granulated onion
  • 1 tbsp ground ginger
  • 1 tbsp ground ginger
  • 1 tbsp ground ginger
  • 1 tbsp pepper flakes
  • 1 tbsp pepper flakes
  • 1 tbsp pepper flakes
  • 1 tbsp pimento/allspice
  • 1 tbsp pimento/allspice
  • 1 tbsp pimento/allspice
  • 1 tbsp dried thyme
  • 1 tbsp dried thyme
  • 1 tbsp dried thyme
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 1 bunch scallions
  • 1 bunch scallions
  • 1 bunch scallions
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp regular soy sauce
  • 1 tbsp regular soy sauce
  • 1 tbsp regular soy sauce
  • 1 cup oil
  • 1 cup oil
  • 1 cup oil
  • 2 tbsp chopped garlic
  • 2 tbsp chopped garlic
  • 2 tbsp chopped garlic
  • 2 scotch bonnet pepper
  • 2 scotch bonnet pepper
  • 2 scotch bonnet pepper
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 cup butter beans
  • 1 cup butter beans
  • 1 cup butter beans

Equipment

large bowlmeasuring spoonsspice grinderlarge pot or Dutch oven