How to Make the Best Jamaican Oxtail and Broad Beans- Jeronimos Kitchen

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.

Welcome to the channel and introduction to the dish.

Prepare the oxtail by washing it and trimming off excess fat, leaving some for juiciness.

Season the oxtail with onion powder, crushed red peppers, smoked paprika, and all-purpose seasoning in a bowl.

Add onions, scotch bonnet pepper, rosemary, scallion, soy sauce, Worcestershire sauce, and blended seasoning to the oxtail.

Massage the seasoning into the oxtail using clean hands.

Add ancho chili and garlic marinade to the oxtail and mix well.

Cover the oxtail and refrigerate to marinate overnight.

Heat 3 tablespoons of extra virgin olive oil in a cast iron pan.

Caramelize the oxtail pieces in the hot oil until browned on all sides, working in batches if necessary.

Remove the caramelized oxtail from the pan and set aside.

Add Coca-Cola and water to the pan to create the braising liquid.

Add the marinated oxtail back into the pan along with all the aromatics and seasoning from the marinade.

Cover the pan and braise the oxtail on low heat for about 1.5 to 2 hours, checking for tenderness.

15 minutes before the oxtail is done, add fresh thyme, carrots, and broad beans to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary