The oxtail recipe shared below is an authentic Jamaican recipe. Oxtail stewed down in a savoury sauce with Jamaican spices and butter bean makes this recipe so mouthwatering.
Make Oxtail Cheap Again
Once upon a time certain set of people wouldn’t dear think of eating oxtail, but because this meat makes tasty meals that people loves the price have gone up.
In recent years oxtail have becoming more expensive to purchase.
Oxtail is meat from the tail of the cow. The name came about because the meat was only from the tail of the ox (male cow).
Nowadays, oxtail meat comes from the tail of both male and female cows. Oxtail taste much like beef but with a slightly better texture and much more tasty.
This deeply flavoured oxtail dish starts with the oxtail intensely marinated in variety of Jamaican spices then braised down in the tastiest savoury sauce.
Care should be taken when cooking the oxtail because if it’s not cooked properly the oxtail will be tough.
If you find it hard to chew the meat from the oxtail bone, it means that it was not cooked properly.
In Jamaica we pressure cooked the oxtail to get it soft and reduce the time it takes to cook.
If you have a slow cooker, that’s the best thing use. Cooking oxtail in a normal pot will take to much time.
What Goes In It
Jamaican authentic oxtail recipe includes a various spices, such as pimento (allspice) and scotch bonnet pepper that’s a must for this dish. with them the end result won’t taste like it should.
The meat seasoning used is not very important.
In Jamaica we use either all-purpose seasoning, oxtail seasoning, meat seasoning but mainly all-purpose or oxtail seasoning.
How To Cook Oxtail
- After washing the raw meat with in water with lime and vinegar, drain away all the water and ready for seasoning.
- Add the seasoning.
But this is what makes oxtail dish so tasty, most of the flavour comes from the bone marrow.
What To Serve With Oxtail
Try your hands at the recipe below and let us know how you get on in the comment section.
Other Meat Recipes
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Authentic Jamaican oxtail recipe
- 2 lbs Oxtail
- 2 cups Cooked butterbean
- 3 tbsp Oxtail or meat seasoning
- 2 tsp Salt Or to taste
- 3 tsp Browning
- 1 Medium onion Sliced
- 1/2 Large bell pepper Sliced
- 1/2 Scotch bonnet pepper Seeds remove and finely chopped
- 2 Medium Tomatoes Diced
- 2 oz Chopped scallion (green onion)
- 3 Cloves garlic Crushed
- 3 Sprig thyme
- 2 tsp Freshly grated ginger
- 10 Pimento barriers (allspice)
- 2 tbsp Ketchup
- 2 tbsp Cooking oil
- 1 Small lime To wash the oxtail
- 1 tbsp Vinegar To wash the oxtail
- Wash the oxtail with the vinegar and lime then drain, getting rid of all the excess water.
- In a kitchen bowl, combine the oxtail with all salt, oxtail/meat seasoning, onion, scallion, crushed garlic, grated ginger, browning, scotch bonnet pepper and thyme. Mix the ingredients to together until the oxtail is completely coated in seasoning. Leave to marinate for at least a hour (traditionally the oxtail is marinated over night).
- Separate the oxtail and the green seasoning.
- Add 2 tablespoon of cooking oil in a pressure cooker pot on high heat.
- Add the oxtail in the hot oil and let it fry for 15 minutes or until all sides are brown. Stir continuously to prevent the meat sticking to the pot.
- Stir in the green seasoning you separated from the meat along with the diced tomatoes, pimento berries and bell pepper.
- Add 1 1/2 to 2 cups of water or enough to just about cover what's in the pot. Close the pressure cooker lid and cook at high pressure for 30-45 minutes.
- Carefully remove the pressure cooker cover, once the pressure cooker is cool. Check that the meat is soft and falling off of the bone.
- Put to continue cooking on medium-low heat. Add the butterbean and ketchup stir to evenly distribute. (At this point taste the pot if it is full flavoured to your liken)
- Cover the pot with a normal pot cover and let it simmer for another 10 to 15 minutes, until the sauce is thicken.
- Try getting oxtail that have very little fat on it. If you can’t, make sure to cut away as much of the fat as you possible can. Too much fat on the oxtail makes the gravy fatty.