HOW TO MAKE JAMAICAN OXTAILS RECIPES

Steps:

• In a large Dutch oven over medium heat, heat oil. Season oxtails all over with salt and pepper. Working in batches, sear all pieces of oxtail until golden on all sides. Remove oxtails from pot and set aside in a large bowl. Add half the onion and half the green onion and cook until soft, 6 minutes. Add ginger, garlic, tomato paste, thyme, and allspice berries and cook until mixture is fragrant and tomato paste has darkened slightly, 2 to 3 minutes. Add flour and cook, stirring frequently, until no longer raw, 1 to 2 minutes more. Remove pot from heat and return oxtail to pot. Add chiles and 4 cups water to the pot and return to medium heat. Bring to a simmer and cover and cook for 1 hour, stirring occasionally. Skim fat occasionally if desired. After 1 hour of cooking, add remaining onion and green onion. Stir in brown sugar, soy sauce, and Worcestershire sauce. Continue to cook, stirring occasionally, until meat is tender and falling off the bone, 45 minutes to an hour longer. Remove chilis, fold in butter beans, and garnish with green onion. Serve over rice.

Steps:

• In a large Dutch oven over medium heat, heat oil. Season oxtails all over with salt and pepper. Working in batches, sear all pieces of oxtail until golden on all sides. Remove oxtails from pot and set aside in a large bowl. Add half the onion and half the green onion and cook until soft, 6 minutes. Add ginger, garlic, tomato paste, thyme, and allspice berries and cook until mixture is fragrant and tomato paste has darkened slightly, 2 to 3 minutes. Add flour and cook, stirring frequently, until no longer raw, 1 to 2 minutes more. Remove pot from heat and return oxtail to pot. Add chiles and 4 cups water to the pot and return to medium heat. Bring to a simmer and cover and cook for 1 hour, stirring occasionally. Skim fat occasionally if desired. After 1 hour of cooking, add remaining onion and green onion. Stir in brown sugar, soy sauce, and Worcestershire sauce. Continue to cook, stirring occasionally, until meat is tender and falling off the bone, 45 minutes to an hour longer. Remove chilis, fold in butter beans, and garnish with green onion. Serve over rice.