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Jamaican Oxtail

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Tender, slow-cooked Jamaican Oxtail enveloped in a rich and savory sauce, perfect for family gatherings.

Ingredients

Scale
  • 2–3 lbs oxtail
  • 2 medium onions, chopped
  • 4–5 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 carrots, sliced
  • 1 tbsp brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1 tsp pimento (allspice)
  • Salt and pepper to taste
  • Water (enough to cover oxtails)

Instructions

  1. Prepare the Ingredients: Start by chopping your onions, mincing the garlic, and slicing the carrots. Having everything ready to go will make the cooking process smooth and enjoyable.
  2. Brown the Oxtails: Heat oil in a large pot over medium-high heat. Add the oxtails to the pot and brown them on all sides.
  3. Sauté the Aromatics: Remove the oxtails from the pot. In the same pot, toss in the chopped onions and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
  4. Combine Ingredients: Add the browned oxtails back to the pot along with thyme, sliced carrots, pimento, brown sugar, soy sauce, salt, and pepper. Stir to combine.
  5. Simmer to Perfection: Pour in enough water to cover the ingredients by about an inch. Bring to a boil, then reduce heat and cover. Let simmer for approximately two hours until the oxtails are tender.
  6. Serve and Enjoy: Serve the Jamaican Oxtail over rice or dumplings, drizzling sauce on top.

Notes

For best flavor, marinate the oxtails overnight. Use Scotch bonnet pepper for extra spice.

Nutrition

Find it online: https://delishrecipezbylucy.com/jamaican-oxtail-2/

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