How to Prepare Jamaican Oxtails Recipe:
Oxtails don’t originate from oxen. They are the tail of the basic cow and are a standout amongst the most delightful meat cuts. Long braizing of oxtails influence the meat to tumble off the bones and makes a rich stock. On the off chance that you are a beginner cook, you may profit by viewing the how-to video before attempting this formula.
Step by step instructions to Make It
In nonreactive 5-quart Dutch broiler, warm olive oil over medium warmth until extremely hot. Cook oxtails, in clusters, until sautéed, around 5 minutes for each clump, utilizing opened spoon to exchange oxtails to bowl as they are seared.
Add onion and garlic to drippings in the container; cook until the point when the onion is delicate, around 7 minutes. Mix in carrots. Include tomatoes with their juice. Blend in juices, ginger, salt, ground red pepper, and allspice; warmth to bubbling.
Blend in oxtails. Cover and place on the stove. Prepare at 275 F. until the point that meat is delicate, around 2 hours.
With an opened spoon, exchange oxtails to warm platter. Skim and dispose of fat from pot fluid; pour squeeze over meat and serve.
What You Will Need to Prepare Jamaican Oxtails Recipe
1 Tablespoon olive oil
1 medium onion, hacked
garlic cloves, finely hacked
4 carrots, peeled and cut from corner to corner into 1/2-inch pieces
1 can (14 to 16 ounces)
3/4 container chicken stock
1-1/2 teaspoons ground
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground