This QUICK AND EASY JAMAICAN OXTAIL RECIPE is very flavorful and tasty. It is usually eaten on Sunday’s or on special holidays. This oxtail has an abundance of different spices and herbs therefore giving it that delectable taste at the end.
INGREDIENTS
OXTAIL
Vegetables and Herbs/Liquid
Escallion
Fresh Thyme
Carrot
Tomato
Onion
Whol;e Garlic
Bell Pepper
Oil
Small Irish Potato (optional)
2 tbsp. Soy Sauce
1 tbsp. Browning
2. tbsp. Ginger Paste OR a small piece of whole ginger
2. tbsp White Vinegar
POWDERED SEASONINGS
2. tbsp. Paprika
2. tbsp. Garlic Powder
2. tbsp. Onion Powder
2. tbsp. Blackpepper
1. tbsp. Thyme (loose leaf)
1/2. tsp. Salt
2. tbsp. All Purpose Seasoning
METHOD
1. Wash oxtail with white vinegar and water
2. Trim excess fat from oxtail either with kitchen scissor of a sharp knife.
3. Add all powdered seasoning on oxtail as well as a little sprinkle of oil (if you prefer, you can also add all the chopped herbs and vegetables).
4. Thoroughly massage the ingredients into the oxtail.
5. Set in the refrigerator either overnight, for a few hours or use immediately after seasoning.
6. In a heated skillet add oil, allow this to heat, after which, add oxtail pieces. Allow to sear (brown) for at least 3-5 minutes on each side.
7. After searing is complete, add hot water to cover meat completely, place lid on pot.
8. Cook on medium heat for anywhere between 2-3 hours, constantly checking for doneness and adding of additional hot water.
9. When meat is semi tender, go ahead and add all the chopped vegetables and herbs. At this point you will also re-season your pot. Taste for flavor. Add additional water if necessary. Cover and allow to simmer until meat is tender.
10. Drain the liquid from the Butter Beans and add this to the oxtail five minutes before removing it from the flame. Again, you might want to give the sauce a final taste test.
11. Remove from flame after five minutes and when the desired tenderness has been achieved.
HAPPY COOKING 🙂
source
0 Comments