HOW TO MAKE JAMAICAN OXTAIL| JAMAICAN FOOD

oxtail

🥗Healthier: beef shank

💰Cheaper: pork shank

Beef shank is leaner, while pork shank is more affordable.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces fat while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

Marinate oxtail for about 24 hours with scallion, onion, thyme, garlic, pimento, and green tomato.

Brown the oxtail pieces in a little oil until dark, adding soy sauce and a tiny amount of brown sugar for color.

Transfer the browned oxtail back into the pressure cooker.

Pour in hot water until it just covers the meat, ensuring not to boil it.

Seal the pressure cooker and cook on high for about 40 minutes.

After 40 minutes, turn off the heat and allow the pressure cooker to cool down before opening it carefully.

Check the doneness of the meat with a fork, ensuring it is tender but not falling apart.

Taste the meat for seasoning, being cautious of salt due to health concerns.

Add back the reserved seasoning, scotch bonnet pepper, sweet pepper, and ginger to the pot.

Allow the mixture to cook down until the liquid reduces to about half.

Add broad beans and a little black pepper, cooking until everything is well combined and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary