Jamaican Oxtails
A tender and flavorful dish featuring slow-cooked oxtails infused with spices, perfect for family gatherings and special occasions.
Ingredients
Main Ingredients
- 3.5 lbs oxtails, cut into 2-inch pieces The star of the dish, rich and meaty.
- 2 tbsp vegetable oil For searing the oxtails.
- 1 large onion, chopped Adds sweetness and depth.
- 4 cloves garlic, minced Provides a fragrant aroma.
- 2 tsp browning sauce Enhances color and flavor.
Instructions
Preparation
- Begin by rinsing the oxtails under cold water. Pat them dry with paper towels to ensure a good sear later.
- In a large pot, heat the vegetable oil over medium-high heat. Once the oil shimmers, add the oxtails in batches, ensuring not to overcrowd the pot.
- Sear each side until browned, approximately 3-4 minutes.
- Remove the seared oxtails and set them aside.
- In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute, stirring to prevent burning.
- Return the oxtails to the pot and drizzle with the browning sauce, mixing gently.
- Pour in enough water or beef broth to submerge the oxtails. Bring to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 2-3 hours or until the oxtails are fork-tender.
- Once cooked, taste and adjust seasoning as needed. If you desire a thicker sauce, remove the lid and simmer for an extra 10-15 minutes.
Notes
For added flavor, consider incorporating traditional Jamaican seasonings such as allspice or Scotch bonnet pepper. Allow oxtails to cool before storing leftovers in an airtight container.