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Jamaican Oxtail

My version of a delicious island classic! Here's how to take oxtails to the next level and impress at your next gathering.
Prep Time1 day
Cook Time2 hours
Course: dinner, Main Course
Cuisine: Caribbean
Keyword: oxtail
Servings: 6
Author: kingcooks

Ingredients

  • 7-8 lbs oxtails
  • 1 cup red onion chopped
  • 1 cup green onion chopped
  • 2 cups bell peppers green and red, chopped
  • 1/2 cup green seasoning
  • 2 tbsp ginger minced
  • 2 tbsp garlic minced
  • 1 tbsp oregano dried
  • 1 tbsp all spice powder
  • 7-8 sprigs of thyme
  • 2 tbsp all spice berries
  • 2 tbsp browning
  • 1 tbsp salt
  • 1 tbsp pepper
  • 3 tbsp brown sugar
  • 1/4 cup ketchup
  • 2 scotch bonnet peppers
  • 2 cans butter beans
  • Olive oil for cooking

Instructions

  • In a large bowl add every except brown sugar, ketchup, butter beans and scotch bonnet peppers.
  • Thoroughly mix and allow to marinate 24 hours minimum up to 48 hours.
  • Once marinated, remove from fridge and allow to come to room temperature.
  • In a large bottom pan over medium heat add 2 tbsp olive oil and 3 tbsp brown sure.
  • Stir constantly until the sugar and oil mix and start to caramelize into a light brown color.
  • Remove all marinade from the meat and sear in batches on all sides if possible.
  • Add all browned meat pieces back to the pot with the entirety of the marinade and 1 cup of water.
  • Allow to cook over low heat for 1.5 -2 hours. Once meat is fork tender transfer to a dish.
  • Skim excess oil from sauce. Add 2 cans butter beans, ketchup and scotch bonnets. Allow to come to a boil and reduce and thicken slightly.
  • Once reduced add oxtail back to pot and bring back to a slight boil being careful not to burst the scotch bonnets. This could lead to a really spicy final.
  • Serve immediately. Enjoy!

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