Jamaican Oxtail

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.

Wash the oxtail with vinegar and lime.

Season the oxtail with seasoning salt, black pepper, granulated garlic, granulated onion, ground ginger, pepper flakes, pimento (allspice), brown sugar, dark soy sauce, and regular soy sauce; massage the oxtail until evenly coated.

Heat oil in a large Dutch oven.

Brown the oxtail in the Dutch oven for about 20 minutes, stirring occasionally.

Add scallion whites, finely chopped carrots, and finely chopped onions to the pot; mix thoroughly and continue to brown for another 10 minutes.

Add chopped garlic, poke holes in the scotch bonnet pepper, and strip thyme leaves into the pot; drop a bundle of thyme into the pot.

Add water to the seasoning liquid and pour it into the pot with the oxtail; bring to a boil.

Drop in the scotch bonnet and sliced ginger, cover, reduce to a simmer, and let it simmer for 1.5 hours.

After 1.5 hours, remove thyme, ginger, and whole scotch bonnet pepper; skim off excess oil from the gravy.

Add butter beans, sliced carrots, and sliced onions; cover and cook for 10-15 minutes until the carrots are softened.

Remove the oxtail to a separate pan and reduce the gravy by about half to achieve the right consistency.

Pour the reduced gravy over the oxtail before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary