Oxtails is one of the most popular Jamaican recipes, delicious and easy to make. This dish has European origins, as it was introduced to the island by the British many centuries ago. The British used to enjoy oxtail soup with vegetables in the 17th century and brought it to Jamaica when they arrived. It has since been synonymous with Jamaican cuisine ever since.
INGREDIENTS
- 3lbs of oxtail
- 1 lemon
- 2 tsp minced garlic
- 1 tbs of Little Jamaica all natural all-purpose seasoning
- 1 tbs of Little Jamaica Authentic Meat seasoning
- 1/4 teaspoon of Little Jamaica all-natural black pepper
- 1 tbs of Worcestershire sauce
- 1 tbs of browning sauce (optional)
- 2 chopped carrots
- 1 chopped large onion
- 2 stalk spring onions
- 2 red bell pepper’s diced
- 1 tbs of whole pimento seeds (whole allspice)
- 1/4 bunch of fresh thyme
- 1 scotch bonnet or habanero pepper
INSTRUCTIONS
Rinse oxtail in cold water
Juice one lemon and wash the meat with the lemon juice
In a mixing bowl season meat with ½ tablespoon of Little Jamaica Authentic Meat Seasoning.
1/4 teaspoon Little Jamaica all-natural of black pepper, 1 tbs of Worcestershire sauce, 1 tsp of minced garlic, 1 tbs of browning sauce (optional).
Place seasoned meat in a ziplock bag or cover in a pot and marinade overnight.
Heat Pot with 2 tablespoons of vegetable oil on medium heat ( be careful not to burn)
Brown all sides of the oxtail and save the marinade in the bag.
Remove browned oxtails and set aside. Add ½ a chopped large onion and 1 tsp of minced garlic to the pot. Cook until onions are translucent.
Return oxtails to the pot, pour in the remaining marinade,add in 1 tbs of pimento seeds (whole allspice), 1/4 bunch of fresh thyme, 2 chopped bell peppers and one scotch bonnet or habanero cut in half with seeds removed, and 2 cups of water.
Bring pot to a boil and cook for one hour.
After an hour add in two chopped carrots, two chopped bell peppers, chopped spring onions, the other half of your chopped large onion.
Pour in one cup of water, reduce to a simmer and cook for 30 minutes.
After 30 minutes at in one can of drained butter beans and
For little spinners dumplings use a teacup of plain flour made into a dough then roll in small finger size then put into pot. Simmer for another 30 minutes or until oxtails are fork tender.