Tender Oxtail with Jollof Rice

3h
Serves 1
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Directions

  1. 1Chop one red onion and three bell peppers of any color.
  2. 2Wash and trim three pounds of oxtail.
  3. 3Season the oxtail with 1 tablespoon of green seasoning, 1 tablespoon of ginger and garlic paste, 1 tablespoon of browning, 1 tablespoon of thyme, 1 tablespoon of curry powder, 1 tablespoon of onion powder, 1 tablespoon of beef bouillon, 2 tablespoons of salt, and allspice.
  4. 4Add the chopped red onion and bell peppers to the oxtail.
  5. 5Mix the oxtail and vegetables thoroughly, ensuring the color of the meat changes from the seasoning.
  6. 6Marinate the oxtail for at least one hour.
  7. 7Cover the bottom of a pot with oil.
  8. 8Sauté the marinated oxtail in the pot until it gets a nice brown color and a crust all around, then remove the meat.
  9. 9Add the marinated vegetables to the pot with the remaining oil and sauté for a few minutes.
  10. 10Add enough hot water to cover the vegetables in the pot.
  11. 11Reintroduce the oxtail to the pot.
  12. 12Add a Scotch bonnet pepper to the pot.
  13. 13Cover the pot and let it cook for about an hour and a half, refilling with water if it gets too low.
  14. 14Continue cooking for a total of three hours until the oxtail is super tender.
  15. 15Serve the tender oxtail on a bed of Jollof rice with extra gravy.

Ingredients

  • 3 pounds Oxtail
  • 1 Red Onion
  • 3 Bell Peppers
  • 1 Tbsp Green Seasoning
  • 1 Tbsp Ginger & Garlic Paste
  • 1 Tbsp Browning
  • 1 Tbsp Thyme
  • 1 Tbsp Curry Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Beef Bouillon
  • 2 Tbsp Salt
  • Allspice
  • 1 Scotch Bonnet
  • Oil
  • Hot Water

Equipment

KnifeCutting boardMixing bowlTongsLarge potLadleSpoon

Tips

  • Marinate for at least 1 hour.
  • Refill water if it gets too low during cooking.

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