How to Make Jamaican Oxtails

Jamaican Oxtails

Preparation Time: 25 Mins.
Cook Time: 35 Mins.
Temperature: Medium – High Heat
Serves: 4-6 Persons

Recipe by: Sandra

Ingredients:
3 -4 lbs. oxtails with separated joints
1 tablespoon grace or maggie browning sauce
3 tablespoon grace oxtail seasoning
2 cups (475 ml) stock (beef)*
3 whole cloves garlic
1 medium yellow onion, chopped
1/2 teaspoon of thyme
1/3 of a green and red peppers
3 bay leaves
1-Teaspoon Parsley
1 Teaspoon Salt and pepper – based on taste
4 tablespoon Olive oil

Cooking Instructions:

  1. Wash oxtails and then dry with paper towels and place oxtail in medium mixing bowl.
  2. Add salt, pepper, browning sauce and oxtail seasoning. Heat 4 tablespoons of olive oil on medium-to-medium high heat in a 4-6-quart pressure cooker pot or deep cooking saucepan.
  3. Add oxtail in about 6-7 at a time to the pan; sear oxtails in hot pan on all sides until golden brown. Use tongs to remove the oxtails to a mixing bowl and set aside until all the oxtail is browned.
  4. Add the chopped onion and peppers to the small to medium saucepan. Cook for a few minutes until onions are transparent.
  5. Add oxtails, garlic, bay leaf, parsley, thyme, salt and stock to the pressure cooker and cook for 20 minutes on medium to medium high.
  6. Turn off the stove and cool for 10 minutes. Release pressure once the steam has released and it’s safe to open the pressure cooker.
  7. Check texture to see if meat is tender. Set stove back to medium high and bring to simmer for 10 minutes without the pressure being activated.
  8. Check to see if meat is tender and taste for preference. Reduce heat to low and simmer for another 5 minutes.
  9. When meat is tender, remove oxtails from the cooking liquid. Use a fat separator to remove the fat or skim the fat off the top with a spoon.
  10. Keep the thicker gravy and pour onto oxtails.
  11. Serve over white rice or rice and peas.

Hope you enjoy!

Until Next Time! GenMom.

 

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