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

3-1/2 pounds


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)

tomatoes, cleaved

3/4 container chicken stock

1-1/2 teaspoons ground


3/4 teaspoon


1/4 teaspoon ground red pepper (cayenne)

1/8 teaspoon ground



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