JAMAICAN STYLE OXTAILS RECIPE RECIPES

JAMAICAN OXTAIL RECIPE | ALLRECIPES

Jamaican Oxtail Recipe | Allrecipes image

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

Provided by Verifydis

Categories Meat and Poultry Beef

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

2?½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter

Steps:

Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Nutrition Facts : Calories 361.2 calories, CarbohydrateContent 9.4 g, CholesterolContent 114.1 mg, FatContent 22 g, FiberContent 1.9 g, ProteinContent 32.3 g, SaturatedFatContent 8.7 g, SodiumContent 1583.3 mg, SugarContent 4.9 g

JAMAICAN STYLE OXTAIL RECIPE | CLEO TV

Jamaican Style Oxtail Recipe | CLEO TV image

[caption id="attachment_773098" align="alignnone" width="1024"] Source: Culture Kitchen / CLEO TV[/caption] Don’t knock it until you try it: Chef Bren teaches us which surprising ingredient she adds to her Afro-Cuban inspired oxtail recipe! [theplatform account="L9TCEC" media="odGXarOd6UJd" player="t5o6PIxok0Rt"]

Provided by jlwhitecw

Yield PT

Number Of Ingredients 24

Ingredients

Oxtail Ingredients
3 pounds oxtails
Kosher salt
Black pepper
3 tablespoons light brown sugar
2 cups beef stock
2 teaspoons cumin
1 tablespoon Worcestershire sauce
1 Spanish onion, sliced
4 garlic cloves, minced
2 fresh bay leaves
2 tablespoons minced ginger
2-3 tablespoons honey
1 scotch bonnet pepper, sliced
2 teaspoons freshly ground allspice berries
2 fresh scallions, rough chopped
Olive oil
.
White Rice Ingredients
3- 3 1/2 cups water
Kosher Salt to taste
2 1/2 cups Jasmine Rice, washed and rinsed
1 small Spanish onion, small dice (optional)
1 1/2 -2 tablespoons olive oil

Steps:

<div class="page" title="Page 2"> <div class="section"> <div class="layoutArea"> <div class="column"> <strong><span style="text-decoration: underline">Oxtail Instructions</span></strong> Add enough oil to cover the bottom of a Dutch oven over high heat. Season the oxtails with salt and pepper and sear in oil on each side until golden brown. In the meantime make the brown sugar sauce in a separate small pot. Add the brown sugar to the pot over medium heat until it melts and begins to caramelize for about 2-3 minutes. It should almost caramelize into a golden brown color. Make sure it doesn’t get too dark and burn. Carefully add stock to the caramel continuously stirring with a wooden spoon as it will bubble quickly. It will harden due to temperature change (cold stock to hot caramel) or you can heat the stock up prior to adding. Add the brown sugar liquid to the oxtails making sure they are submerged and bring up to a boil and then reduce to a simmer. Add the cumin, Worchestershire sauce, onion, garlic, bay leaves, ginger, honey, scotch bonnet, allspice berries, and scallions. Give it a good stir to marry the flavors. Adjust for salt to taste. Continue to simmer the oxtails on the stove for about 90 minutes to 2 hours until the oxtails are tender and falling off the bone. <span style="text-decoration: underline"><strong>White Rice Instructions</strong></span> <div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> Bring a pot of salted water to a boil over high heat. Make sure your salted water is boiling before you add rice. Add rice and onion (optional) Reduce the heat to medium low. Add in the olive oil, put the lid on and cook for about 20-25 minutes. Remove from heat, uncover and allow for any additional moisture to evaporate. Fluff with a fork and serve right away. </div> </div> </div> </div> </div> </div> </div> </div>

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