How to make Oxtail Jamaican Style

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture and flavor at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a similar umami flavor with less sodium.

Wash the oxtail with lemon and vinegar.

Season the oxtail with about 2 tablespoons of all-purpose seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper. Massage the seasoning into the meat.

Cut red and green bell peppers, a medium onion, and one whole scotch bonnet pepper.

Add three cloves of garlic to the oil when frying the oxtail.

Cover the seasoned oxtail and marinate overnight in the refrigerator.

Heat about half a cup of vegetable oil in a Dutch pot.

Remove the seasoning from the oxtail and add the oxtail to the hot oil to brown.

Brown the oxtail on both sides, then cover to continue cooking in its own juices.

Add hot water to the pot, pouring it to the side of the meat to maintain temperature, covering the meat completely.

Cover the pot and let the oxtail cook until tender, which may take a few hours.

After about three hours, check the tenderness of the oxtail and add water as needed to maintain consistency.

Prepare a flour mix with about half a cup of flour and one tablespoon of cornmeal for dumplings.

Add the dumplings to the pot and let them cook for about 5-10 minutes.

Add cut carrots to the pot, ensuring they don't overcook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary