Jamaican Oxtail

Introduction:
Indulge in the rich flavors of Jamaica with our tantalizing Jamaican Oxtail recipe. Bursting with savory spices and tender meat, this dish is a true Caribbean delight that will transport your taste buds to the sunny shores of Jamaica. Follow along as we guide you through the steps to create this mouthwatering masterpiece in your own kitchen.

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. Prepare the Oxtails:

• Rinse the oxtails with water and vinegar, then pat them dry.
• In a bowl, combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning.
• Rub this mixture generously onto the oxtails, ensuring they are well coated.

1. Brown the Oxtails:

• Set your Pressure Cooker on High Sauté mode and add vegetable oil.
• Once hot, add the oxtails to the pot, placing them flat side down about ¼ inch apart.
• Brown the oxtails on each side until they develop a rich caramelized color.
• Once browned, remove the oxtails from the pot and set them aside in a bowl.

1. Prepare the Base:

• Deglaze the pressure cooker by adding about 2 tablespoons of beef broth to the insert.
• Scrape off any browned bits from the bottom of the pot using a wooden spoon.
• Add the chopped yellow onions, green onions, carrots, garlic, and scotch bonnet pepper to the pot.
• Sauté the vegetables for about 5 minutes, or until the onions have softened.

1. Cook the Oxtails:

• Add the dried thyme, browned oxtails, remaining beef broth, and ketchup to the pressure cooker insert.
• Press “Cancel” on your Instant Pot, then cover and cook on high pressure for 45 minutes.
• Once the timer is done, allow the pressure cooker to naturally release.

1. Thicken the Sauce:

• In a small bowl, mix water and cornstarch to create a slurry.
• Stir the slurry into the cooking liquid in the pressure cooker.
• Select the sauté mode and simmer the sauce for a few minutes until it thickens to your desired consistency.

1. Serve and Enjoy:

• Stir in the butter beans and let them warm through.
• Serve the Jamaican Oxtail hot, garnished with fresh herbs if desired.
• Pair it with rice and peas or traditional Jamaican dumplings for an authentic Caribbean feast.

Conclusion:
With its bold flavors and tender meat, this Jamaican Oxtail recipe is sure to become a favorite in your household. Whether you’re craving a taste of the islands or simply want to impress your guests with a delicious and hearty meal, this dish is guaranteed to satisfy. So gather your ingredients and get ready to embark on a culinary journey to Jamaica right from your own kitchen.

Serving and Storage Tips:

1. Serving Suggestions:

• Serve your Jamaican Oxtail hot and fresh for the best flavor and texture.
• Pair it with traditional Jamaican sides like rice and peas, fried plantains, or steamed vegetables for a complete meal.
• Garnish with fresh herbs such as chopped parsley or cilantro to add a pop of color and freshness.

1. Make Ahead:

• This dish tastes even better the next day as the flavors have time to meld together. Consider making it ahead of time for a stress-free meal option.
• Simply store the cooked oxtail in an airtight container in the refrigerator for up to 3-4 days.

1. Reheating Instructions:

• To reheat, gently warm the oxtail in a pot on the stovetop over low heat. Add a splash of water or broth to prevent the meat from drying out.
• Alternatively, reheat individual portions in the microwave, covering them with a damp paper towel to retain moisture.

1. Freezing:

• If you have leftovers or want to meal prep, Jamaican oxtail freezes exceptionally well.
• Allow the dish to cool completely before transferring it to freezer-safe containers or zip-top bags. Be sure to remove as much air as possible to prevent freezer burn.
• Properly stored, Jamaican oxtail can be frozen for up to 2-3 months.

1. Thawing:

• When ready to enjoy, thaw the frozen oxtail overnight in the refrigerator.
• Once thawed, reheat following the same instructions as above.

1. Storage:

• Store any leftover oxtail in the refrigerator promptly after serving to maintain freshness.
• Ensure leftovers are stored in airtight containers or wrapped tightly in plastic wrap to prevent the absorption of other odors in the fridge.

By following these serving and storage tips, you can enjoy the delicious flavors of Jamaican oxtail any time, whether freshly made or reheated from leftovers. Bon appétit!

Frequently Asked Questions (FAQs):

1. Can I substitute oxtail with another type of meat?

• While oxtail is traditionally used in this recipe for its rich flavor and tender texture, you can experiment with other cuts of beef such as beef shanks or short ribs. However, keep in mind that the cooking time may vary depending on the cut you choose.

1. How spicy is Jamaican Oxtail?

• The level of spiciness in Jamaican Oxtail can be adjusted to suit your taste preferences. The recipe calls for a scotch bonnet or habanero pepper, which adds a moderate amount of heat. If you prefer a milder dish, you can reduce the amount of pepper used or omit it entirely. Conversely, if you enjoy a fiery kick, you can leave the seeds and membrane intact when chopping the pepper.

1. What is browning, and can I omit it from the recipe?

• Browning is a traditional Jamaican ingredient used to darken and flavor dishes such as stews and meats. It adds depth and richness to the sauce and enhances the overall color of the dish. While you can omit browning from the recipe if you don’t have it on hand, the dish may lack the characteristic dark hue and depth of flavor that browning provides.

1. Can I make Jamaican Oxtail without a pressure cooker?

• Yes, you can still make Jamaican Oxtail without a pressure cooker. The cooking process will be longer, but you can achieve similar results by using a Dutch oven or slow cooker. Simply follow the same steps for seasoning and browning the oxtail, then transfer it to your chosen cooking vessel. Cook on low heat on the stovetop or in the oven until the meat is tender and falling off the bone, usually around 2-3 hours.