WARNING!! This Jamaican Oxtail Recipe Is Seriously Addictive

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.

Make Haitian Epis by blending garlic, salt, ginger, green onion, white onion, parsley, thyme, habanero, cilantro, allspice berry, olive oil, and lime juice for about 15 seconds until a little chunky.

Wash the oxtails in cold water, rinsing three times, then scrub with lime to clean them thoroughly before rinsing again.

Marinate the oxtails with salt, black pepper, green onion, browning sauce, soy sauce, ginger, onion powder, garlic powder, Worcestershire sauce, olive oil, Haitian Epis, a slit habanero, yellow onion, bell pepper, fresh thyme, jerk seasoning, and allspice berries. Mix well.

Let the oxtails marinate for at least a couple of hours, preferably longer for better flavor.

Separate the oxtails from the vegetables after marinating, keeping the vegetables for later use.

Heat a large pot over medium-high heat and add cooking oil.

Sear the oxtails until they are dark and colorful, about 4 minutes per side, ensuring to brown them all over.

Cook smaller pieces of oxtail in a separate pan to speed up the process if desired.

Cooking Techniques

Equipment Needed

Spice Level: