Anyone know any traditional jamaican oxtail recipes with lots of the oxtail gravy?

Question

i have been looking all over the internet for recipes...and none of em interest me can any one give a family recipe if possible

Answer 1

3 lbs oxtails

1/2 lb carrot, sliced

1 large onion, chopped

4 cups water (or 3 cups water and 1 cup beef stock)

1/4 teaspoon dried thyme

1/4 teaspoon ground allspice

2 tablespoons tomato paste

salt & freshly ground black pepper, to taste

1 bay leaf, crumbled

Flour Dumplings

1 cup all-purpose flour

1/4 teaspoon salt

water, as needed

1Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.

2Combine all ingredients, except the dumplings, in a large, heavy saucepan.

3Cover and simmer for about 2 hours.

4Add water if necessary.

5Stir, add the dumplings, and return to low heat for 20 minutes.

6Serve hot.

7FLOUR DUMPLINGS:.

8Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.

9(A sticky dough makes a soft pasty dumpling.).

10Knead in the bowl or on a lightly floured board until smooth.

11Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.

12Add to the stew for the last 20 minutes of cooking.

13*As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.

14Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.

Answer 2

OXTAIL RECIPE

INGREDIENTS:

Serves: 4

2 lbs. (1 kg.) oxtail

1/4 cup oil

5 cups water

2 tomatoes, chopped

2 onions, chopped

1 clove garlic, chopped

1 sprig thyme

3 slices hot pepper

2 cans of broad beans

Salt

Brown oxtail in oil. Add 4 cups of water and boil until tender. Add water if necessary. Add tomatoes, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and broad beans. Lower heat, cover and simmer again for 10 minutes.

Best served with rice and peas.