Jamaican Oxtails Recipe

Jamaican cuisine is renowned for its vibrant flavors and rich culinary traditions, with oxtails standing out as an iconic dish that beautifully captures the essence of this island’s gastronomy. Originating in the rustic kitchens of Jamaica, oxtails have evolved into a beloved staple, both locally and internationally. The preparation of this dish reflects Jamaica’s diverse cultural influences, offering a culinary experience that celebrates the island’s unique heritage.

The success of any jamaican oxtails recipe lies in the delicate balance of spices and techniques used to coax out the rich, succulent flavors from the oxtail itself. Oxtails are appreciated for their tender, melt-in-your-mouth texture that makes them the perfect choice for slow cooking. This process not only infuses the meat with robust flavors but also produces a luscious gravy that many consider an essential element of the dish. Imagine gathering around a table with family and friends, sharing stories over a warm plate of oxtails, where the aroma itself tells tales of love and tradition.

Moreover, oxtails have become synonymous with celebrations and communal gatherings in Jamaica. They are often served during special occasions, like birthdays, holidays, and family reunions, symbolizing hospitality and togetherness. As this dish continues to capture the hearts of food enthusiasts worldwide, it serves as a reminder of the power of food to evoke nostalgia and connection. Those who have savored this flavorful dish remember not just the taste, but the moments created around it, making Jamaican oxtails not merely a meal but a beloved culinary experience deeply rooted in family traditions.

Marinating and Seasoning Oxtails

To truly appreciate the depth of flavor in a traditional Jamaican oxtails recipe, one must understand the importance of marinating and seasoning the oxtails properly. The process begins with the choice of ingredients, forming the backbone of this delectable dish. The infusion of flavors is pivotal; thus, the selection of aromatics and seasonings is essential.

A classic Jamaican marinade typically involves a combination of ingredients such as brown sugar, soy sauce, garlic, ginger, and allspice. Brown sugar adds a subtle sweetness, which beautifully contrasts the savory notes from the soy sauce. Allspice, often referred to as pimento, brings an aromatic warmth that is characteristic of many Caribbean dishes. Together, these ingredients create a harmonious blend that penetrates the meat and elevates its flavor profile.

The marinating process should ideally take a few hours to overnight, allowing the oxtails to absorb the marinade thoroughly. This not only enhances the taste but also helps to tenderize the meat, making it more succulent during cooking. It is advisable to coat the oxtails generously with the marinade, ensuring every inch is covered. Additionally, incorporating herbs such as thyme and scallions can provide a fresh dimension, further enriching the overall flavor.

Once marinated, the next crucial step is to season the oxtails before cooking. This step often involves salting the meat, balancing the flavors achieved through the marinade. Proper seasoning is vital to achieving an authentic Jamaican flavor that tantalizes the palate and invites repeat enjoyment. This meticulous preparation ultimately leads to the irresistible taste that defines a well-made Jamaican oxtails recipe.

Pressure Cooking Your Oxtails to Perfection

Cooking Jamaican oxtails is a culinary journey that leads to a savory and comforting dish. One of the most effective methods for achieving tender and flavorful oxtails is through pressure cooking. This innovative technique not only reduces cooking time but also ensures that all the robust flavors are sealed within the dish. To begin, it is essential to properly brown the oxtails to develop a rich crust that enhances the overall flavor. Heat a thin layer of oil in your pressure cooker over medium-high heat. Once hot, carefully add the oxtails in batches, allowing them to brown on all sides. This step is crucial, as it sets the foundation for a deeply flavored sauce.

After browning, remove the oxtails and set them aside. In the same pot, sauté a selection of aromatic vegetables such as onions, garlic, and bell peppers. This creates a flavor base that will permeate the meat as it cooks. Once the vegetables have softened, deglazing the pot is a vital step. Pour in a small amount of broth or water, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. This process captures all the essence from the bottom, contributing to the final dish’s complexity.

Once the deglazing is complete, return the browned oxtails to the cooker along with seasonings such as thyme, allspice, and a touch of scotch bonnet pepper for some heat. Add enough liquid to cover the meat partially, enhancing moisture retention. Seal the pressure cooker and bring it to high pressure. Cooking the oxtails at this pressure for a short period results in deliciously tender meat, significantly reducing the time compared to traditional stovetop braising that can take hours. This modern approach to Jamaican oxtails recipe marries convenience with authenticity, allowing you to enjoy a traditional dish with minimal effort.

Serving Jamaican Oxtails

The essence of any gathering lies in the shared experience of a meal, and Jamaican oxtails undoubtedly embody this sentiment. This flavorful dish, steeped in rich tradition, is perfect for special occasions, drawing friends and family around the dining table. The vibrant colors of the beautifully braised oxtails, glistening with their savory sauce, create an inviting centerpiece that beckons to be savored.

As you serve the Jamaican oxtails, consider complementing them with traditional side dishes that reflect the warmth of Caribbean cuisine. Classic accompaniments such as fluffy rice and peas provide a harmonious balance to the richness of the oxtails while adding a delightful textural element. The bright green peas and tender rice, infused with coconut milk and spices, enhance the presentation and flavor profile, making the meal visually and gastronomically satisfying.

Additionally, fried plantains can introduce a subtle sweetness, their caramelized edges adding another layer of flavor to the dining experience. The vibrant yellows and browns of the dish contribute further to the colorful tapestry that a Jamaican table offers. To elevate the feast, consider adding fresh, vibrant salads tossed with zesty vinaigrettes, allowing the tanginess to cut through the richness of the oxtails.

As you gather your loved ones for this mouthwatering meal, the air becomes imbued with the tantalizing aromas of spices and slow-cooked perfection. Laughter, stories, and joy accompany every bite, embodying the spirit of Jamaican hospitality. Sharing a Jamaican oxtails recipe means more than just serving food; it’s about nurturing relationships and fostering connections. We invite you to try this recipe and share your experiences or any personal variations in the comments below. Indulge in this feast for the senses—your table awaits!

Ingredients

• 2.5 lbs oxtails
• ¼ cup brown sugar
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground allspice
• 1 teaspoon browning
• 2 Tablespoons vegetable oil
• 1 yellow onion chopped
• 4 green onions chopped
• 1 Tablespoon garlic chopped
• 2 whole carrots chopped
• 1 scotch bonnet or habanero pepper seeds and membrane removed and chopped
• 1 cup beef broth
• 1 Tablespoon ketchup
• 1 teaspoon dried thyme
• 2 Tablespoons water
• 1 Tablespoon cornstarch
• 1 16 oz can Butter Beans drained

Instructions

1. Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.
2. Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat
3. side down about ¼ inch apart, and brown on each side.
4. Remove oxtail after browning and place in bowl.
5. Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.
6. Add dried thyme, oxtails (and the liquid from the marinade), remaining beef broth, and ketchup to the pressure cooker insert.
7. Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.
8. Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure
9. Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
10. Add oxtails and vegetables back to the pressure cooker. Serve and enjoy

Nutrition

Calories: 876kcal | Carbohydrates: 27g | Protein: 90g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 312mg | Sodium: 2882mg | Potassium: 297mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5261IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 13mg