Jamaican Oxtails are a beloved dish in my family, a staple that brings back fond memories of Sunday dinners and family gatherings. I remember my mother bustling around the kitchen, filling the air with the aromatic blend of spices and herbs. The tantalizing scent of browning oxtails always signaled a meal that promised warmth and comfort. It’s not just a dish; it’s a tradition that connects us to our roots and brings loved ones together.
The beauty of this dish lies in its rich flavors and textures. The oxtails become melt-in-your-mouth tender after a long simmer, absorbing the vibrant notes of thyme, garlic, and scotch bonnet pepper. The addition of butter beans adds a creamy contrast, making each bite a delightful blend of tastes and sensations. Preparing this dish requires a bit of patience, but the reward is a savory masterpiece that never fails to impress.
Cooking Jamaican Oxtails is more than just following a recipe; it’s an experience that brings a piece of the Caribbean to your table. It’s about savoring the time spent in the kitchen, watching as simple ingredients transform into a feast for the senses. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to be a crowd-pleaser.
So, if you’ve never tried making Jamaican Oxtails, I encourage you to give it a whirl. It’s a medium-difficulty recipe that’s well worth the effort. Plus, it’s a great way to explore new flavors and cooking techniques. Let’s dive into this culinary journey together and create a meal that celebrates tradition and taste.
How to Make Authentic Jamaican Oxtails
Click here to get printable version
Ingredients:
- 3 lbs oxtail
- 4 cups hot water
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 teaspoon brown sugar
- 1 medium white onion
- 3 scallions
- 6 garlic cloves, chopped
- 10 sprigs thyme
- 1 scotch bonnet pepper
- 1/2 cup green bell pepper
- 1 tablespoon adobo seasoning
- 1/2 tablespoon jerk seasoning (optional)
- 1 teaspoon cayenne pepper
- 2-3 tablespoons browning sauce
- 3 tablespoons recaito or Caribbean green seasoning
- 1 can butter beans
Directions:
- Begin by seasoning the oxtails with adobo, cayenne pepper, and garlic. For an added kick, include jerk seasoning.
- Coat the oxtails with green seasoning and 2 tablespoons of browning sauce, ensuring an even mix.
- Add the chopped vegetables to the oxtail mixture, stirring thoroughly. Pour in an additional tablespoon of browning sauce.
- Cover and marinate the oxtails in the refrigerator for at least 2 hours; overnight marination enhances the flavor.
- In a pot, heat olive oil on low and brown the oxtails on all sides.
- Increase the heat slightly, then add 4 cups of hot water and the reserved vegetables to the pot. Bring to a gentle boil over medium heat.
- Cover and let the oxtails simmer for one hour.
- Combine soy sauce, ketchup, and brown sugar in a bowl, then pour this mixture over the oxtails. Cover and cook for another 15 minutes.
- Stir in the butter beans and cook for an additional 15 minutes. Serve and enjoy!
Ingredient Tweaks for Your Pantry
If you don’t have all the ingredients on hand, don’t worry! You can substitute scotch bonnet pepper with habanero if you’re in a pinch. For those who dislike soy sauce, tamari or coconut aminos work fine. If adobo seasoning is unavailable, a mix of garlic powder, onion powder, and oregano can do the trick.
Preserving Jamaican Oxtails for Later Enjoyment
Store any leftover oxtails in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Reheat gently on the stove or in a microwave, adding a splash of water or broth to maintain moisture.
Perfect Pairings for Jamaican Oxtails
This hearty dish pairs wonderfully with rice and peas, steamed vegetables, or fried plantains. For a refreshing drink, try serving with a cold ginger beer or a glass of sweet iced tea. Don’t forget a sprinkle of fresh cilantro as a garnish for added color and flavor!
Secrets to Perfecting Jamaican Oxtails
Ensure to brown the oxtails thoroughly for depth of flavor. The longer you let the oxtails marinate, the more flavorful they will be. Adjust the heat of the dish by controlling the amount of scotch bonnet or cayenne pepper. Always taste and tweak the seasoning before serving.
Adapting Jamaican Oxtails for Any Time of Year
In the warmer months, try adding fresh tomatoes and corn for a seasonal twist. During the winter, consider root vegetables like carrots or parsnips for added heartiness. Adjust the spices to suit your preference, and enjoy this dish year-round with what’s fresh and available.
FAQs:
Can I make Jamaican Oxtails in advance?
Absolutely! Jamaican Oxtails taste even better the next day as the flavors continue to meld. Prepare the dish a day ahead, store it in the fridge, and simply reheat it before serving. This makes it a perfect dish for entertaining, allowing you to focus on your guests.
Is it necessary to use browning sauce?
The browning sauce enhances the color and adds a depth of flavor to the oxtails. If you don’t have it, you can create a similar effect by slowly caramelizing sugar until dark brown. This small step can make a significant difference in the dish’s overall appeal.
What if I can’t find a scotch bonnet pepper?
Scotch bonnet peppers are crucial for an authentic taste, but you can substitute them with habanero peppers, which have a similar heat level. Adjust the amount to match your heat preference, ensuring the dish maintains its signature spicy kick without overwhelming your palate.
Can I use a different type of bean instead of butter beans?
Yes, you can substitute butter beans with other types of beans like cannellini or kidney beans. Each type of bean will slightly alter the texture but still provide a creamy complement to the rich oxtail stew. Choose based on your taste and what you have available.
How do I thicken the oxtail stew?
To thicken the stew, remove some of the beans, mash them, and stir back into the pot. Alternatively, mix a slurry of cornstarch and water, then add to the stew while simmering. This will enhance the stew’s consistency without altering the flavor profile significantly.
What can I serve with Jamaican Oxtails for a complete meal?
Pairing Jamaican Oxtails with rice and peas is traditional and delicious. A side of fried plantains or a crisp green salad can add contrast to the meal. If you want to keep it simple, steamed broccoli or sautéed greens work beautifully to round out the dish.
Authentic Jamaican Oxtails
Ingredients
- 3 lbs oxtail
- 4 cups hot water
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 teaspoon brown sugar
- 1 medium white onion
- 3 scallions
- 6 garlic cloves chopped
- 10 sprigs thyme
- 1 scotch bonnet pepper
- 1/2 cup green bell pepper
- 1 tablespoon adobo seasoning
- 1/2 tablespoon jerk seasoning optional
- 1 teaspoon cayenne pepper
- 2-3 tablespoons browning sauce
- 3 tablespoons recaito or Caribbean green seasoning
- 1 can butter beans
Instructions
- Begin by seasoning the cleaned oxtails with adobo, cayenne pepper, and chopped garlic. For extra heat, consider adding jerk seasoning.
- Drizzle the green seasoning over the oxtails, incorporating two tablespoons of browning sauce in the mixture. Ensure everything is evenly combined.
- Finely chop and add all the vegetables to the oxtail mixture, stirring well. Add one more tablespoon of browning sauce for richness.
- Cover the oxtail blend and allow it to marinate in the refrigerator for at least 2 hours, or ideally, overnight.
- In a pot, warm some olive oil and brown the oxtails on low heat, turning them for an even golden color.
- After browning, increase the heat slightly, then pour in approximately 4 cups of hot water along with the previously set aside vegetables. Bring the mixture to a gentle boil over medium heat.
- Cover the pot and allow the oxtails to simmer for around 1 hour.
- After simmering, combine the soy sauce, ketchup, and brown sugar in a bowl. Pour this sauce over the oxtails and cover the pot again. Let it cook for another 15 minutes.
- Finally, add the butter beans, stirring gently to combine. Cook for another 15 minutes before serving. Enjoy your dish!
