Jamaican Oxtails

Jamaican Oxtails Recipe - Authentic & Flavorful

Region / culture: Jamaica | Preparation time: 2 hours | Cooking time: 2 hours | Servings: 4

Introduction

Jamaican Oxtails is a traditional Caribbean dish that is rich in flavor and history. This hearty and savory dish is a favorite among Jamaicans and is often served at special occasions and gatherings. The oxtails are slow-cooked to perfection, resulting in tender and flavorful meat that falls off the bone. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as nutrition information and serving suggestions for Jamaican Oxtails.

History

Jamaican Oxtails has its roots in the African diaspora, where oxtails were a common ingredient in traditional African cuisine. The dish was brought to the Caribbean by African slaves and has since become a staple in Jamaican cuisine. Oxtails were often considered a "poor man's food" due to their affordability, but over time, they have become a beloved delicacy in Jamaican culture. Today, Jamaican Oxtails is a popular dish that is enjoyed by people all over the world.

Ingredients

3 lb (1.36 kg) of trimmed oxtails
1 white onion, sliced
0.25 cup of soy sauce
0.25 cup of flour
0.5 tsp of salt
1 tsp of freshly ground black pepper
0.25 cup of extra virgin olive oil
1 fresh tomato, chopped
1 green bell pepper, chopped
1 habanero chile, chopped
1 garlic clove, pressed
6 cups of hot water
3 tbsp of molasses
1 sprig of thyme

How to prepare

Place oxtails in a large bowl.
Add sliced onion and soy sauce.
Mix well.
Refrigerate for at least 2 hours.
Combine flour, salt, and pepper.
Dredge oxtails in the mixture, making sure all sides are covered.
Reserve the onion.
Heat oil in a large Dutch oven until hot.
Brown the oxtails.
Remove the meat from the pan and drain off all but 2 tbsp of oil.
Add the reserved onion, tomato, bell pepper, chili, and garlic to the pan and sauté lightly, scraping up the brown bits.
Add hot water and molasses, and stir well.
Return the oxtails to the pan and cook over low heat for 1.5 hours.
Add a sprig of thyme and continue to cook for 30 minutes longer.

Variations

Add carrots and potatoes for a heartier dish.
Use coconut milk for a creamy texture.
Substitute beef or lamb for oxtails.

Cooking Tips & Tricks

Trim the oxtails before marinating to remove excess fat.

- Marinate the oxtails for at least 2 hours to allow the flavors to penetrate the meat.

- Dredge the oxtails in flour before browning to create a crispy crust.

- Use a Dutch oven for slow-cooking the oxtails to ensure tender and flavorful meat.

- Add a sprig of thyme for added depth of flavor.

Serving Suggestions

Jamaican Oxtails can be served with rice and peas, steamed vegetables, or fried plantains. Garnish with fresh parsley or scallions for added flavor.

Cooking Techniques

Slow-cook the oxtails for tender and flavorful meat.

- Sauté the vegetables before adding the oxtails for added depth of flavor.

Ingredient Substitutions

Use beef or lamb instead of oxtails.

- Substitute soy sauce with Worcestershire sauce.

Make Ahead Tips

Marinate the oxtails overnight for maximum flavor.

- Cook the oxtails in advance and reheat before serving.

Presentation Ideas

Serve Jamaican Oxtails in a large serving dish with a sprig of thyme for garnish. - Plate the oxtails with a side of rice and peas for a traditional presentation.

Pairing Recommendations

Pair Jamaican Oxtails with a glass of red wine or a cold beer for a delicious meal.

Storage and Reheating Instructions

Store leftover oxtails in an airtight container in the refrigerator for up to 3 days.

- Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

10g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

Rich in iron, zinc, and vitamin B12

Alergens

Contains soy

Summary

Jamaican Oxtails is a nutrient-dense dish that is high in protein and essential vitamins and minerals. It is a hearty and satisfying meal that is perfect for a special occasion or family gathering.

Summary

Jamaican Oxtails is a flavorful and hearty dish that is perfect for a special occasion or family gathering. With its rich history and savory flavors, this traditional Caribbean dish is sure to impress your guests. Enjoy the tender and flavorful meat of Jamaican Oxtails with rice and peas, steamed vegetables, or fried plantains for a delicious and satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Jamaican Oxtails. It was many years ago, when I was just a young girl living in the vibrant city of Kingston, Jamaica. My grandmother, who was a fantastic cook, had passed down many of her recipes to me, but this particular one was new to me.

I remember the day like it was yesterday. I was sitting on the veranda of our small wooden house, watching the hustle and bustle of the city go by. The tantalizing aroma of spices and herbs wafted through the air, and I knew that my grandmother was busy in the kitchen whipping up something delicious.

Curiosity got the better of me, and I decided to sneak into the kitchen to see what she was cooking. As I peeked around the corner, I saw her standing over a pot, stirring a rich and savory stew. The meat was so tender and flavorful, and I couldn't resist asking her what she was making.

With a twinkle in her eye, my grandmother told me that she was making Jamaican Oxtails. She explained that oxtails were a popular dish in Jamaica, and that she had learned the recipe from her own grandmother many years ago.

I watched as she added a medley of spices and herbs to the pot, each one carefully measured and lovingly added. The scent of thyme, allspice, and scotch bonnet pepper filled the air, creating a mouth-watering aroma that made my stomach growl in anticipation.

As the oxtails simmered away on the stove, my grandmother began to tell me the story of how she had learned to make this dish. She explained that oxtails were not always considered a delicacy, and were often reserved for the poorer families in Jamaica.

But my great-grandmother saw the potential in this humble cut of meat and set out to create a recipe that would elevate it to something truly special. She experimented with different seasonings and cooking techniques, until she finally perfected her own version of Jamaican Oxtails.

My grandmother told me that she had grown up watching her mother and grandmother cook this dish, and that she had learned the recipe through years of observation and practice. She fondly recalled the times when she would help out in the kitchen, chopping vegetables and stirring the pot under the watchful eye of her elders.

As I listened to her tales, I realized that this recipe was more than just a dish – it was a piece of our family history, passed down from generation to generation. I felt a sense of gratitude for being able to learn this recipe from my grandmother, and I knew that I would cherish it for years to come.

When the oxtails were finally ready, my grandmother served them up with a side of rice and peas, a staple in Jamaican cuisine. The meat was so tender that it fell off the bone, and the rich gravy was bursting with flavor. As I took my first bite, I knew that this dish would always hold a special place in my heart.

And so, that is how I learned to make Jamaican Oxtails – not just as a recipe, but as a connection to my roots and a reminder of the strong women who came before me. I continue to cook this dish to this day, sharing it with my own family and passing on the tradition to future generations. And every time I take a bite, I am transported back to that veranda in Kingston, where the scent of spices and herbs filled the air and the love of cooking was passed down from grandmother to granddaughter.