The Jamaican oxtail recipe shared below is the authentic recipe.
This deeply flavoured oxtail dish starts with the oxtail intensely marinated in variety of Jamaican spices then braised down in the tastiest savoury sauce.
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.
Related: Pepper Steak,
In recent years oxtail have becoming more expensive to purchase.
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.
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.
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.
You won’t have to do much cleaning, because the oxtail is already skinned and cut in section when you buy it.
Just wash the oxtail in water and lime juice. Sometime you may have to remove some fat but this is rare because oxtail is mostly bones.
But this is what makes oxtail dish so tasty, most of the flavour comes from the bone marrow.
Serving oxtail with rice and peas or hard food.
Try your hands at the recipe below and let us know how you get on in the comment section.
Authentic Jamaican oxtail recipe
- 2 lbs Oxtail
- 1 Canned butterbean
- 1 tsp Oxtail or meat seasoning
- 1/4 tsp Salt Or to taste
- 1 tsp tsp Browning Thick soya sauce can use as an alternative
- Large onion Sliced
- 1 Small scotch bonnet pepper Seeds remove and finely chopped
- 2 Large Tomato Diced
- 3 Sprig scallion Chopped
- 3 Cloves garlic Crushed
- 2 Sprig thyme
- 1 tsp Freshly grated ginger
- 10 Pimento barriers (allspice)
- 2 tbsp Ketchup (optional)
- Cooking oil
- 1 Small lime To wash the oxtail
- 1 tsp 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, conbine the oxtail with all the seasioning. The salt, oxtail/meat seasoning, onion, scallion, pimentio barries, garlic, ginger, browning, scotch bonnet pepper and thyme. Mix the ingredients to together until the oxtail is completely coated in seasoning. Leave to marinate for about a hour (traditionally the oxtail is marinated over night).
- Add 2 tablespoon of cooking oil in a pressure cooker pot and put to hot on medium heat. Saperate the oxtail and the seasioning. Place the oxtail in the hot oil and let it fry until all sides are brown.
- Pour 3 cups of water onto the meat, the seaoning, the dice tomato and close the pressure cooker lid and cook at high pressure for 30-45 minutes. (If you are not using a pressure cooker, let the pot cook for 2 hours on medium low).
- Carefully remove the pressure cooker cover. Turn the heat down to medium low.
- Add the butterbean and stirto evenly distribute.
- Cover the pot with a nomal pot cover and let it simmer for another 20 minutes.
- Stir in the ketchup and let it simmer for other 5 minute are so. Your oxtail is now ready to serve.