Jamaican Oxtail Recipes

Steps:

• In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight., In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. , Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.

Steps:

• Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
• Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
• Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
• Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Steps:

• Sprinkle oxtails evenly with seasoned salt, black pepper and ground thyme and garlic.
• Stir meat in seasonings.
• Add tomatoes, scallion and chopped onions.
• Splash sherry on meat.
• Brown stovetop for 30 minutes.
• Place in crock pot slow cooker
• Slow cook on high 4 hours.
• Serve over rice.

Steps:

• Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.
• Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.
• Allow the meat to cook under this high pressure for a limited time. Here's how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.
• Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.
• Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.
• When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.
• Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.
• The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

Steps:

• Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
• Combine all ingredients, except the dumplings, in a large, heavy saucepan.
• Cover and simmer for about 2 hours.
• Add water if necessary.
• Stir, add the dumplings, and return to low heat for 20 minutes.
• Serve hot.
• FLOUR DUMPLINGS:.
• Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
• (A sticky dough makes a soft pasty dumpling.).
• Knead in the bowl or on a lightly floured board until smooth.
• Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
• Add to the stew for the last 20 minutes of cooking.
• *As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
• Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.