Today I’d like to share another Caribbean dinner recipe which is a Jamaican-style oxtail recipe. Oxtail is literally the tail of cattle. The meat is usually prepared by slow cooking as a stew or it can be braised. It’s a traditional stock base for soup with meat in it and is recognized both domestically and internationally from many islands of the Caribbean and the United States. You can even find it in places like the United Kingdom and Ireland. Oxtails were a staple in our house growing up. My mother used to make oxtail dinner when we were kids and it would be accompanied with sides like sweet fried plantains, stewed cabbage and the traditional compliment of “rice and peas”. I hope you enjoy the recipe that follows!
2 – Pounds of sliced oxtail meat
1 ½ – Cup of beef broth
3 – Garlic cloves
2 – Sprig of fresh thyme
3 – Scallions (green onions), chopped
2 – Large onion, chopped
2 – Thinly sliced green pepper
1 – Scotch bonnet pepper, chopped
1 ½ – Tsp of sugar of molasses
*Oxtail seasoning, Browning (for coloring), Salt and Black pepper
- Trim most of the fat off of the each piece of oxtail with a sharp knife.
- Season meat with salt, pepper, browning (about 1 cup) and oxtail seasoning.
- Over high-medium heat toss the onions, green pepper, garlic with vegetable oil in with meat until the oxtails are evenly browned on each side then set aside.
- Heat 1 cup of water with beef broth thyme, sugar (or molasses) and scotch bonnet pepper until simmering, then add meat mixture.
- Cook on reduced heat until meat is cooked and tender.
Note: To thicken the sauce add 1-2 tablespoons of cornstarch. Also can add butter beans or beans to the mixture and serve over rice.
Prep time: 30 minutes
Cook time: 45 minutes