Jamaican oxtail is a traditional Jamaican dish that is made from the meat of a cow’s tail. The oxtail is first boiled in water and then fried in oil or lard until it becomes crispy.
The jamaican oxtail with butter beans recipe is a Jamaican dish that uses oxtails and butter beans. It can be served as a main course or as a side dish.
The genuine Jamaican oxtail recipe is provided below.
This richly flavorful oxtail meal begins with the oxtail being marinated in a variety of Jamaican spices before being cooked in the most delectable savory sauce.
The flesh from the cow’s tail is known as oxtail. The term originated from the fact that the flesh came only from the ox’s tail (male cow).
Nowadays, both male and female cows’ tails are used to make oxtail meat. Oxtail has a similar flavor to beef, however it has a little superior texture and is much more flavorful.
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Oxtail has become increasingly costly to buy in recent years.
Once upon a time, a particular group of individuals would not have considered eating oxtail, but since it produces delicious dishes that people like, the price has increased.
Cooking the oxtail with caution is recommended since if done incorrectly, it would be difficult.
If the flesh from the oxtail bone is difficult to chew, it hasn’t been cooked correctly.
In Jamaica, we pressure cooked the oxtail to soften it and shorten the cooking time.
It’s better to use a slow cooker if you have one. Cooking oxtail in a regular saucepan will take much too long.
This genuine Jamaican oxtail recipe contains a variety of spices, including pimento (allspice) and scotch bonnet pepper, which are both essential for this meal. The final product will not taste as it should if you use them.
The spice used on the meat isn’t particularly essential.
We use all-purpose seasoning, oxtail seasoning, or meat seasoning in Jamaica, but mostly all-purpose or oxtail seasoning.
Because the oxtail is already skinned and chopped into sections when you purchase it, you won’t have to do any cleaning.
Simply wash the oxtail with lime juice and water. Because oxtail contains mainly bones, you may need to remove some fat from time to time.
However, it is the bone marrow that provides the most of the flavor in an oxtail meal.
Oxtail should be served with rice and peas or hard food.
Try the recipe below and let us know how it turns out in the comments section.
Recipe for authentic Jamaican oxtail
Easy-to-follow recipe for authentic Jamaican oxtail. This meal is one of the most delectable Jamaican cuisines, and you will undoubtedly love it.
Time to Prepare: 20 minutes
Time to cook: 55 minutes
4 person servings
Calories (kcal): 450
- 2 pound oxtail
- 1 butterbean (canned)
- 1 tsp seasoning for oxtail or meat
- a quarter teaspoon of salt, or to taste
- 1 tsp Browning Thick Soya Sauce may be used as a substitute.
- Sliced large onion
- 1 small scotch bonnet pepper, seeded and cut finely
- 2 large diced tomatoes
- 3 scallion sprigs, chopped
- 3 garlic cloves, crushed
- 2 thyme sprigs
- 1 tsp ginger (freshly grated)
- 10 Pimento Obstacles (allspice)
- 2 tablespoons ketchup (optional)
- Oil for cooking
- 1 lime, small Washing the oxtail
- 1 tbsp vinaigrette Washing the oxtail
Drain the oxtail after washing it with vinegar and lime and removing any extra water.
Combine the oxtail and all of the seasonings in a mixing dish. Season with salt, oxtail/meat seasoning, onion, scallion, pimento bars, garlic, ginger, browning, scotch bonnet pepper, and thyme. Toss all of the ingredients together until the oxtail is well-seasoned. Allow for an hour of marinating time (traditionally the oxtail is marinated over night).
In a pressure cooker pot, heat 2 tablespoons of cooking oil over medium heat. Distinguish between the oxtail and the seasioning. Place the oxtail in the heated oil and cook until golden on both sides.
Close the pressure cooker cover and cook at high pressure for 30-45 minutes, adding 3 cups of water to the meat, seasoning, and diced tomato. (If you’re not using a pressure cooker, simmer the pot on medium low for 2 hours.)
Remove the pressure cooker lid with care. Reduce the heat to a low setting.
Stir in the butterbean until it is equally distributed.
Allow for another 20 minutes of simmering time by covering the pot with a normal pot cover.
Stir in the ketchup and continue to cook for another 5 minutes. Now your oxtail is ready to eat.
Although ketchup is included in the authentic Jamaican oxtail recipe, you may skip it. Despite the fact that I grew up seeing it, I no longer use it while cooking oxtail. Oxtail is best served with hard food like rice and peas, particularly for supper on a Sunday.
The jamaican oxtail recipe stovetop is a traditional Jamaican dish that has been around for centuries. The dish consists of pieces of oxtail, boiled in a rich broth and served with rice and vegetables.
Frequently Asked Questions
What do Jamaicans eat with oxtail?
Oxtail is a dish that Jamaicans eat with rice and peas.
How do you clean oxtails before cooking?
Oxtails need to be soaked in a large pot of water for at least an hour before cooking. Then, you can take the oxtails out and rinse them off with cold water. After that, you can cook them in a large pot of boiling water for about 30 minutes until they are fully cooked.
Do you have to brown oxtails before cooking?
No, you can cook brown oxtails without first boiling them.
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