How do i cook jamaican-style oxtail?

Question

already seasoned oxtail with season salt and pepper

Answer 1

Oh this sounds really good!

Too bad you can't get oxtail around here...

Answer 2

I am a former chef and just happened to have worked in Jamaica at a resort hotel back in the 1980's, I would let them sit for a few hours or over night and like the one person said a slow stewing, I brown mine, then add some onions and carrots to the pot, tomato paste, thyme, garlic, allspice and a bay leaf or 2, as for stock a bit of beef broth and water, or I have used Guinness stout to or the de-alcoholized dark malta, but stock and water is fine, 3-4 hours of slow simmer.

Peas and Rice are great, or dumplings, even mashed potatos with garlic, some sauted greens or callalo on the side, cornbread or johnnycake, but plain rice is fine.

Answer 3

mmmmmmm thats good myy aunt maks it rlly good well search up recipies oxtail on google u will definatly find some recipies

Answer 4

Look up "oxtail meat" on Goggle and you will have plenty of recipies to choose from. Hope you will like.!¬¬¬¬¬

Answer 5

To be honest, I've never had it, but here are some links-

Answer 6

Why would you want to...?

Answer 7

First of all, it's not really tail...it's shank.  Any who...try jerk seasoning and braise...nummerz!

Answer 8

ohhh i just love cooking oxtail...hunny u need to be adding a lot more than just salt and pepper....season with garlic paste,all purpose,browning sauce(just a lil) madras and chilli powder.

for the veggies ull need a red and white onion, diced potatoes and butter beans, and sum chopped red pepper and dont forget scotch bonnet...just half otherwise youll blow ya head off.

after u have washed the meat,season with all the spices...lay off the salt and save it for later if needed. brown the meat slightly in a dutchpot just to seal the spices. (oil shud come up to half way of the meat)

now this is easy all you gotta do is when the meat is browned, pour out half the oil and add two cups of water...cover and let it cook down on a meduim low heat. now every 10-15 min check the meat give it a stir and if the water is going you add more water..because oxtail takes a few hours to soften like mutton.

so youll be adding water a few times...after an hour of this check to see if the meat has softened...if yes you can now add the veggies...more water if needed. add a stock cube and recover.

when the veggies have cooked down and reduced in size...add a dollop of capsup/ketchup...cook 10 min then ya done.

Answer 9

Enjoy.  :)

Jamaican Oxtail Soup

4 pounds of oxtails, well trimmed

1 teaspoon of salt

1/4 teaspoon of freshly ground black pepper

2 medium red skinned potatoes, scrubbed, unpeeled, and cut into 1/2 inch cubes

1 large onion, chopped

2 medium carrots, cut into 1/2 inch thick rounds

2 medium celery ribs, cut into 1/2 inch thick slices

4 scallions, chopped

1 fresh hot green chile pepper, such as jalapeno, seeded and minced

1 garlic clove, minced

1 teaspoon of dried thyme

1/2 teaspoon of ground allspice

5 cups of water

1 bay leaf

Position a broiler rack 4 inches from the source of heat and preheat the broiler.

Broil the oxtails, turning once, until browned, about 10 minutes.

Transfer the oxtails to a plate and season with the salt and pepper.

In a 5 quart slow cooker, layer the potatoes, onion, carrots, celery, scallions, chile pepper, and garlic in that order.

Sprinkle with the thyme and allspice.

Arrange the oxtails on top of the vegetables.

Pour in the water and add the bay leaf.

Cover and slow cook until the oxtails are very tender, 9 - 11 hours on low, or 4 - 5 hours on high.

Skim the fat from the surface of the soup before serving.

If you have a bit of extra time, cool the soup and refrigerate overnight so the fat solidifies and can be easily scraped off and discarded.

Answer 10

Make sure you buy the real oxtails sold at jamican or spanish markets.  Bring them home and clean them really good, then season them with all the right jamican spices.  Let season marinate the oxtails over night so that they are tender and flavorful when you cook them.  First you braise the oxtails in a big metal pot.  Once braised you pour some stock into the pot and let simmer for a few hours.  After simmering on the stove top you can then put the whole pot in the oven and let cook in the oven a little while longer until done and meat is tender to the bone.  I serve this great meal with jamican style rice and peas and a fresh salad with french dressing.