Jamaican Oxtail Recipe | Fall-Off-The-Bone & Full of Flavor

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.

Preheat the oven to 375°F.

Add a little olive oil to a Dutch pot and heat it up.

Sear the oxtail in the pot until browned on each side, then remove it from the pot.

Chop and prepare vegetables: onion, bell pepper (both green and red), scallion, thyme, and tomato.

Add the chopped vegetables to the pot after removing the oxtail.

Add garlic and ginger that were used to season the meat earlier.

Add a spoonful of better than bullion and a bit of water to the pot, then combine everything.

Let the mixture bubble for about 2 minutes.

Add a spoon of green seasoning to the pot.

Strain any sauce from the oxtail into the pot.

Remove the plastic knob from the Dutch pot lid if necessary, then cover the pot and place it in the oven.

Cook in the oven at 375°F for about 3 hours, checking after 2 hours to ensure there is enough liquid.

After 3 hours, check the oxtail and finish cooking on the stovetop if needed.

Add beans to the pot and allow it to simmer until the gravy thickens, or make a slurry with flour and water or cornstarch and water if more gravy is needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary