Recipe #10: Jamaican Oxtails

19 Feb

If you are planning on a quick meal, this is not the one! Oxtails are delicious, but definitely take some planning. I’ve never had oxtails outside of a Jamaican bakery or restaurant, so homemade oxtails are an adventure. Lately, I hear more and more people in the states asking for oxtails, good to see people broadening their horizons!!

Here is the recipe from the book:

  • 2lb oxtail
  • 1/4 cup oil
  • 5 cups water
  • 2 tomatoes, chopped
  • 2 onions, chopped
  • 1 clove of garlic, chopped
  • 1 spring thyme
  • 3 slices hot pepper
  • salt and black pepper
  • 1/2 lb cooked broad beans

Wash and dry the pieces of oxtail and brown them in oil.  Add 4 cups of water, bring to a boil, then lower and simmer until the oxtail is tender, adding more water if necessary.  Reduce the sauce to a thick gravy by increasing the heat, then add the tomatoes, onions, garlic, thyme, hot pepper, salt and black pepper.  stir for a few minutes, then add the remaining water and broad beans.  Mix them in, lower the hear, cover again, and simmer for 10 minutes or until the water evaporates leaving a thick gravy.  Serve with rice.

OK here is what I did:

First of all, I decided to marinate my oxtails first. So I added the oxtails, onions, thyme, garlic, hot pepper, salt and pepper in a bowl and refrigerated it over night. I also added some browning to make sure that I got some color on my oxtails. Image

Next day, I went ahead and fried the oxtails. Got them nice and brown, I fried a few pieces at a time and  removed them from the pot. Image

Once my batch was browned, I added everything back and covered the meat with water.

Image

Now this part takes a while, Oxtails are a pretty tough cut of meat. So I let them simmer for about 2 hours, to get the meat really tender. To the point that it was falling of the bone. Then I added all of the other ingredients. Broad beans are just another word for butter beans.  I got nervous about the flavor and also added a little more salt and pepper.

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I let all of that go for about another hour and served it up with a fresh batch of rice and peas.

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The oxtails were delicious.  If they cook for as long as I said then they come out nice and tender. Meat was falling off the bone! YUM!  Mom said she wanted it spicier tho! LOL.. always can be spicier!

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One Response to “Recipe #10: Jamaican Oxtails”

  1. Thalia February 20, 2013 at 12:04 am #

    This sounds delicious!!! Definitely have to try and make this,,,

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