How to make the best Jamaican Oxtail recipe so 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.

Wash the oxtail with vinegar to cut off the slime, then rinse it off.

Drain the water from the washed oxtail.

Prepare the seasoning mix: chop garlic, onion, thyme, and scallion.

Add one tablespoon each of jerk seasoning, meat seasoning, all-purpose seasoning, garlic powder, and ginger powder to the oxtail.

Add Browning for coloring to the oxtail, being careful not to add too much.

Let the seasoned oxtail marinate for 15 minutes.

Heat vegetable oil in a small pot and fry the oxtail pieces for 10 minutes, turning them to get color.

Drain the oil from the fried oxtail.

Add two cups of warm water to the bowl with leftover seasoning and chopped onion, then pour it into the pot with the oxtail.

Add chopped thyme, scallion, garlic, oregano leaf, and a small amount of ginger powder to the oxtail.

Once boiling, add one tablespoon of brown sugar and cover the pot, cooking for an hour and a half.

After an hour and a half, check the oxtail for tenderness, then add a cup of water with a few squirts of ketchup.

Let the pot come to a boil, taste the oxtail, and adjust seasoning if necessary.

Cover the pot and let it cook down for an additional 25 minutes.

Once finished, serve the oxtail on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary