Jamaican Oxtail

americastestkitchen.com

Denise Passero

subheading: GATHER YOUR INGREDIENTS:

subheading: Oxtail:

5 pounds oxtails, 2 to 2½ inches thick, trimmed

2 onions, halved and sliced thin

10 sprigs fresh thyme

2 scallions, crushed with side of knife, then chopped

2 tablespoons distilled white vinegar

1 tablespoon table salt

1 tablespoon pepper

1 tablespoon Worcestershire sauce

1 tablespoon dark soy sauce

3 garlic cloves, chopped

1 teaspoon onion powder

1 teaspoon granulated garlic

8 whole allspice berries

6 cups hot water

1 Scotch bonnet chile

1 (15.5-ounce) can butter beans, rinsed

¼ cup ketchup

subheading: Browning:

¼ cup sugar ¼ cup hot water

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best Dutch Ovens

Silicone Brushes

The Best Mixing Bowls

note: BEFORE YOU BEGIN

Plan ahead: The oxtails need to marinate for at least 4 hours before cooking. Note that the oxtail marinade is reserved and added to the pot in step 9. We call for using dark soy sauce here, which is thicker and slightly sweeter than regular soy sauce. Search for it online or at an Asian grocery store. Butter beans are also called baby lima beans. If you can't find them canned, you can substitute 1½ cups (about 8 ounces) of frozen beans. You can substitute a habanero chile for the Scotch bonnet chile, if desired. It's important to have the hot water called for in step 6 ready to add as soon as the sugar has properly browned. The wide time range for the reduction in step 10 accounts for the varying heating capabilities of different stovetops. Be sure to reduce the liquid until it has thickened and is just below the surface of the oxtails. Plan ahead: The oxtails need to marinate for at least 4 hours before cooking. Note that the oxtail marinade is reserved and added to the pot in step 9. We call for using dark soy sauce here, which is thicker and slightly sweeter than regular soy sauce. Search for it online or at an Asian grocery store. Butter beans are also called baby lima beans. If you can't find them canned, you can substitute 1½ cups (about 8 ounces) of frozen beans. You can substitute a habanero chile for the Scotch bonnet chile, if desired. It's important to have the hot water called for in step 6 ready to add as soon as the sugar has properly browned. The wide time range for the reduction in step 10 accounts for the varying heating capabilities of different stovetops. Be sure to reduce the liquid until it has thickened and is just below the surface of the oxtails.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer