JAMAICAN OXTAIL RECIPE WITH BROWNING RECIPES

JAMAICAN OXTAIL (STEW) RECIPE - FOOD.COM

Jamaican Oxtail (Stew) Recipe - Food.com image

Using a pressure cooker for your oxtail drastically cuts cooking time from several hours to just about 1 1/2 hours! I love this stew with (183964 Flour Dumplings) added to it.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs oxtails
1 large onion (chopped)
1 large green bell pepper (chopped)
1 tablespoon paprika
2 tablespoons salt or 2 tablespoons seasoning salt
3 carrots (cleaned and chopped)
1 ounce jamaican browning sauce
1 (14 ounce) can butter beans
2 garlic cloves
4 stalks thyme
6 allspice (pimento berries)
1 ounce vinegar

Steps:

Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.
Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.
Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.
Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.
Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.
When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.
Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.
The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

Nutrition Facts : Calories 80.5, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2516.2, CarbohydrateContent 16.3, FiberContent 4.5, SugarContent 3.3, ProteinContent 3.7

JAMAICAN OXTAIL STEW | ALLRECIPES

Jamaican Oxtail Stew | Allrecipes image

I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!

Provided by hillct

Categories World Cuisine Latin American Caribbean Jamaican

Total Time 11 hours 15 minutes

Prep Time 30 minutes

Cook Time 2 hours 45 minutes

Yield 8 servings

Number Of Ingredients 21

Ingredients

4?½ pounds beef oxtail
2 peppers habanero peppers, divided
2 medium white onions, quartered
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
2 bunches scallions, roughly chopped
1 (2 inch) piece fresh ginger root, peeled
2 tablespoons fresh thyme leaves
1 tablespoon minced garlic
1 cube beef bouillon
1 tablespoon jerk seasoning, or more to taste
1 teaspoon browning sauce
1 teaspoon soy sauce
¼ cup olive oil
½ cup ketchup
4 cups water, or more as needed
½ teaspoon ground allspice
1 large bay leaf
1 (16 ounce) can butter beans, rinsed and drained
8 ounces fire-roasted diced tomatoes

Steps:

Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.

Nutrition Facts : Calories 481.4 calories, CarbohydrateContent 23.4 g, CholesterolContent 140.4 mg, FatContent 24.2 g, FiberContent 5.1 g, ProteinContent 44.2 g, SaturatedFatContent 8.2 g, SodiumContent 1019 mg, SugarContent 8.8 g

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JAMAICAN OXTAIL (STEW) RECIPE - FOOD.COM

Using a pressure cooker for your oxtail drastically cuts cooking time from several hours to just about 1 1/2 hours! I love this stew with (183964 Flour Dumplings) added to it.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 80.5 per serving

The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

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I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!
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Total Time 11 hours 15 minutes
Category World Cuisine, Latin American, Caribbean, Jamaican
Cuisine Latin American, Caribbean, Jamaican
Calories 481.4 calories per serving

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