Jamaican Oxtail
If there is one Jamaican dish that is real popular and a favourite of many, is this Jamaican Oxtail with broad beans. it is truly loved by many. I'm I wrong or I'm I right?. The Oxtail and broad beans go perfectly with a side of traditional Jamaican rice and peas.
Growing up I learn how to cook this dish by watching my mother, it was always plated with raw cabbage and carrots at the side with fired plantain's, YUM!! lol. Oxtail is a very popular cut beef in may parts of the world, including countries in the West Indies, West Africa and Asia.
You should be able to find oxtail in any grocery store that has decent international section at your local butchers or international markets. Because this is a tender cut beef, traditionally it is best prepared with a slow cooking method, either stove-top or in an electric slow-cooker. If your anything like me and would like it done a lot quicker whist still having fall-off-the-bone-tenderness. This is where a pressure cooker saves the day.
Marinating your oxtail is major key for optimal tenderness. Season your oxtail and leave to marinade in a gallon-sized-zipper storage bag or large bowl that can be covered. leave to marinate for at least 6 hours.
INGREDIENTS:
1. 2-3Ibs of oxtail
2. 2TSP minced garlic
3. ½ TBS of all purpose seasoning
4. ½ TBS of black pepper
5.1 TBS of browning sauce
6. 2 chopped carrots
7.1 chopped large onion
8. 2 diced tomatoes
9. 1 TBS of whole pimento seeds
10. 1 bunch of fresh thyme
11. 1 scotch bonnet pepper
12.1 lemon
INTRCTIONS:
1. Rinse oxtail in cold water
2. Juice one lemon and wash the meat with the lemon juice
3. In a mixing bowl season meat with ½ TBS of all purpose seasoning
4. ½ TBS of black pepper, 1 tsp of minced garlic, 1 TBS of browning
5. Place season meat in a zip lock bag or covered bowl and leave to marinade for 6 hours or over night
6.Heat dutch over or heavy bottom stock pot with 2 TBS of vegetable oil
7. Brown all sides of the oxtail being careful to save the marinade in the bag
8. Removed browned oxtail and set aside. add ½ a chopped of large onion and 1 tsp of minced garlic to the pot. cook until onions are translucent.
9. return oxtail to the pot, pour in the remaining marinade, add in 1 TBS of pimento seeds, 1 bunch of fresh thyme, and one scotch bonnet pepper cute in half with seeds removed, and 2 cup of water
10. Bring pot to a boil and cook for one hour
11. After an hour add in two chopped carrots, two diced tomatoes, the other half of your chopped onions.
12. Pour in one cup of water, reduce to a simmer and cook for 30 minutes
13. After 30 minutes add in one can of drained butter beans.
14. Slimmer for another 30 minutes or until oxtail is fork tender
15. Plate oxtail on a bed of rice or rice and pea's and garnish with parsley
16. Enjoy!!