Jamaican Oxtails

210 mins
Serves 1
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Directions

  1. 1dice up some green bell pepper and orange bell pepper
  2. 2dice up some green bell pepper and orange bell pepper
  3. 3dice up some green bell pepper and orange bell pepper
  4. 4chop garlic, onion, green onion, and scotch bonnet pepper
  5. 5chop garlic, onion, green onion, and scotch bonnet pepper
  6. 6chop garlic, onion, green onion, and scotch bonnet pepper
  7. 7clean oxtails with vinegar and lime a few times until the water is no longer scumy, then dry them well with a paper towel
  8. 8clean oxtails with vinegar and lime a few times until the water is no longer scumy, then dry them well with a paper towel
  9. 9clean oxtails with vinegar and lime a few times until the water is no longer scumy, then dry them well with a paper towel
  10. 10mix oxtails with garlic powder, onion powder, adobo, allspice, browning sauce, soy sauce, salt, pepper and fresh thyme
  11. 11mix oxtails with garlic powder, onion powder, adobo, allspice, browning sauce, soy sauce, salt, pepper and fresh thyme
  12. 12mix oxtails with garlic powder, onion powder, adobo, allspice, browning sauce, soy sauce, salt, pepper and fresh thyme
  13. 13let the mixture marinate in the fridge overnight
  14. 14let the mixture marinate in the fridge overnight
  15. 15let the mixture marinate in the fridge overnight
  16. 16caramelize brown sugar in a big pot
  17. 17caramelize brown sugar in a big pot
  18. 18caramelize brown sugar in a big pot
  19. 19sear oxtails in the pot, leaving most of the vegetables and marinade behind, until caramelized
  20. 20sear oxtails in the pot, leaving most of the vegetables and marinade behind, until caramelized
  21. 21sear oxtails in the pot, leaving most of the vegetables and marinade behind, until caramelized
  22. 22remove the oxtails to a clean plate
  23. 23remove the oxtails to a clean plate
  24. 24remove the oxtails to a clean plate
  25. 25add the rest of the vegetables and marinade to the pot
  26. 26add the rest of the vegetables and marinade to the pot
  27. 27add the rest of the vegetables and marinade to the pot
  28. 28add grated ginger
  29. 29add grated ginger
  30. 30add grated ginger
  31. 31sauté for a few minutes and then add beef broth, scraping the bottom of the pan
  32. 32sauté for a few minutes and then add beef broth, scraping the bottom of the pan
  33. 33sauté for a few minutes and then add beef broth, scraping the bottom of the pan
  34. 34once the mixture boils, add back in the oxtails
  35. 35once the mixture boils, add back in the oxtails
  36. 36once the mixture boils, add back in the oxtails
  37. 37add bay leaves and another scotch bonnet pepper
  38. 38add bay leaves and another scotch bonnet pepper
  39. 39add bay leaves and another scotch bonnet pepper
  40. 40turn heat to medium low, cover slightly, and let it simmer until meat is fall off the bone (this will take hours)
  41. 41turn heat to medium low, cover slightly, and let it simmer until meat is fall off the bone (this will take hours)
  42. 42turn heat to medium low, cover slightly, and let it simmer until meat is fall off the bone (this will take hours)
  43. 43after three hours, add strained butter beans and a tiny bit of ketchup
  44. 44after three hours, add strained butter beans and a tiny bit of ketchup
  45. 45after three hours, add strained butter beans and a tiny bit of ketchup
  46. 46let it finish cooking
  47. 47let it finish cooking
  48. 48let it finish cooking
  49. 49serve with rice and peas and oxtail gravy
  50. 50serve with rice and peas and oxtail gravy
  51. 51serve with rice and peas and oxtail gravy

Ingredients

  • 1 green bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 orange bell pepper
  • 1 orange bell pepper
  • 1 orange bell pepper
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 bunch green onion
  • 1 bunch green onion
  • 1 bunch green onion
  • 2 scotch bonnet or habanero pepper
  • 2 scotch bonnet or habanero pepper
  • 2 scotch bonnet or habanero pepper
  • 3 lbs oxtails
  • 3 lbs oxtails
  • 3 lbs oxtails
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 paper towel
  • 1 paper towel
  • 1 paper towel
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp adobo
  • 1 tbsp adobo
  • 1 tbsp adobo
  • 1 tbsp allspice
  • 1 tbsp allspice
  • 1 tbsp allspice
  • 2 tbsp browning sauce
  • 2 tbsp browning sauce
  • 2 tbsp browning sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 1 tbsp grated ginger
  • 1 tbsp grated ginger
  • 1 tbsp grated ginger
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 1 can strained butter beans
  • 1 can strained butter beans
  • 1 can strained butter beans
  • 1 tbsp ketchup
  • 1 tbsp ketchup
  • 1 tbsp ketchup
  • 2 cups rice and peas
  • 2 cups rice and peas
  • 2 cups rice and peas

Equipment

knifecutting boardbowlmeasuring spoonspotwooden spoontongsplate