JAMAICAN OXTAIL

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JAMAICAN OXTAIL

Yield 6-8

Prep time

15 Min

Cook time

3 Hour

Total time

3 H & 15 M

Ingredients

• 4 lb Oxtails
• white vinegar
• 1 lemon, halved
• 2 Tbsp browning sauce
• 1 Tbsp oxtail seasoning
• 1 Tbsp seasoning salt
• 1 tsp Jamaican pimento seeds, whole
• 2 Tbsp brown sugar
• 6 cloves garlic
• 2 scotch bonnets
• 1 carrot, peeled, chopped
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 green onion, chopped
• 2 bay leaves, whole
• 2 sprigs of thyme
• 2 Tbsp neutral oil (olive or vegetable are best)
• 1 cup soy sauce
• 1 cup ketchup
• 2 – 15 ounce cans butter beans

Instructions

Directions:

1. Before beginning to season and cook the oxtail, they must be properly cleaned. To do so, place oxtail in a large bowl and allow water to run over them in the sink 3 to 4 times. Then pour white vinegar into the bowl of oxtail and use the halved lemon, scrub each oxtail.
2. To the cleaned oxtail, add browning, sauce oxtail seasoning, seasoning salt, pimento seeds, brown sugar, garlic, scotch bonnets, carrot, bell pepper, green onion, bay leaves and thyme. Cover, refrigerate and marinate for about 1 hour. Pro tip: if you cannot find oxtail seasoning you can create your own by combining 1 teaspoon each of: garlic powder, onion powder, paprika, cayenne powder, all spice, dried thyme and turmeric
3. Preheat a large heavy pot to medium high. Add oil. Remove oxtails from marinade and sear on all sides, working in batches so you don’t crowd the pan.
4. Drop in all of the vegetables and marinade on top of the seared oxtails. Add very hot water to cover. Raise heat up to high and bring to a boil. Once at a boil, pour in soy sauce and ketchup. Reduce heat to low, cover with lid, and allow to simmer for about 2 ½ hours. Oxtail will become very tender. Add canned butter beans and simmer for an additional 30 minutes. Serve hot and enjoy!

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