AUTHENTIC JUICY JAMAICAN OXTAIL RECIPE

INGREDIENTS:

-5 lbs Oxtail

-1 tbsp Low Sodium Soy Sauce

-1 tbsp Gingery Mango Pickapeppa Sauce

-1 tsp All Purpose Seasoning

-1 tsp Blue Mountain Oxtail Seasoning

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 1/2 tsp Gravy Master Browning Sauce

-1 Scallion, diced

-1/2 Onion, chopped

-1 tbsp Minced Garlic

-Few Sprigs Thyme

-6 Allspice Berries

-1/4 Red Pepper, chopped

-1/4 Green or Orange pepper, chopped

-6 Fresh Garlic Cloves, chopped

-1 Scotch Bonnet Pepper or Habanero

-1/4 cup of Corn or Canola Oil

-1 can of Butter Beans

DIRECTIONS:

Start by rinsing your oxtail with water & vinegar. Pat dry. Next, add your soy sauce, pickapeppa sauce, all purpose, oxtail seasoning, onion powder, garlic powder, Gravy Master, and minced garlic. Fresh herbs & spices should be prepped and left to the side. Massage seasonings into oxtail. Optional: marinate for 2 hours. In a large dutch oven, place fire on low/medium. Heat the dutch oven for 3 minutes and then add oil. Heat oil for another 3 minutes and begin adding the oxtail.

Once you’ve added the oxtail, cover. You will brown the meat for 30-40 minutes, occasionally flipping the pieces of oxtail until they are brown on all sides. Careful not to let it burn! Once the meat has browned on all sides, add 5 cups of water and 1 more tablespoon of Gravy Master. Cover and place your fire on medium.

1 hr after you’ve added the water, add 2 cups of ice and maintain your fire on medium. Once ice has melted, add your butter beans (strain and rinse first), fresh onion, garlic, thyme, scallion, scotch bonnet, and red/green pepper. At this point after adding the water and ice and you’ll need to season your gravy.

Add a tsp of all purpose seasoning, a tsp each of onion & garlic powder, and a tsp of oxtail seasoning. Stir and cover. Cook on medium for another 45 minutes and oxtail will be tender and ready to eat!

Tip! You may end up with a layer of fat that has risen to the top of the gravy. I’d suggest skimming the fat with a cold spoon or you could trim some fat off of the oxtail before you start the cooking process! Let me know how it comes out!