JAMAICAN-STYLE OXTAIL RECIPE
INGREDINTS
- 4 pounds iNGREDIWNTS (Will list rescipe and how to make green seasoning, Please check on blog)
- 1 tablespoon green seasoning
- 1 teaspoon salt (or salt to taste)
- 1 tablespoon black pepper, onion powder, garlic powder .seasoning salt, smoked paprika,
- 1 medium onion (sliced)
- 1/2 tric color bell peppers (sliced)
- 4 sticks fresh thyme
- 2 tablespoons soy sauce (low sodium)
- 1/4 teaspoon ketchup
- 2 cups water (preferable hot)
- 1 cup beef broth (low sodium)
- 1 can butter beans (wash and drained)
- 2 tablespoons oil for cooking (I prefer coconut oil)
- 2 cups diced carrots
- 2 tablespoons minced garlic
- 1 cup diced tomatoes
- 2 tablespoons brown sugar
• 4 lbs. oxtails • 1 lemon • 2 tbsp spicy green seasoning • ¼ tsp salt • 1 tbsp black pepper • 1 ½ tbsp garlic powder • 1 ½ tbsp onion powder • 1 tbsp smoked paprika. • 1 tsp Lawry’s seasoning salt • 1 tsp sazon seasoning • ¼ tsp cinnamon powder • ¼ tsp ground nutmeg • ½ tsp ground all spice • ½ tsp fresh grated ginger • 1 tsp browning mix (can use low sodium oyster sauce, Maggi liquid seasoning • 1 large onion • 1 15 oz can dice tomatoes. • Can butter beans. • 1 tbsp brown sugar • 1 tbsp tomato paste • 1 cup diced uncooked pumpkins. • 1 tbsp cooking oil • 2 tbsp butter (divided 1n1) • 3 cups water • ½ cup red cooking wine • 1 cup low sodium beef broth • 1 large onion dice • 2 green onions (cut in halves) • ½ of red and green bell peppers (sliced) • 4 sprigs fresh thyme • 4 cloves of garlic (minced) • 1 can butter beans. • 3 med size carrots (peeled and cut into desired size
Instructions
- Directions
Wash and clean oxtail in lemon juice, Season with all the dry seasonings, diced onions and bell peppers as well as soy sauce or browning and green seasoning. Covered and set aside at least 4 hours, overnight is best. For cooking heat oil on medium high heat, add minced garlic and sauté for about 2 minutes add all the oxtails and stir to combine well, add brown sugar, and stir to combine without adding any liquid cover and cook for 1 hour, stirring constantly. cooking slowly the oxtail should spring enough of its own liquid. After an hour, add water, thyme, hot peeper, tomatoes, the scotch bonnet pepper and stir well to combine, cook for 1 ½ hour, then add beef broth, carrots, butter beans, beef broth and butter and cook for 45 minutes.
Wash oxtail in water with juice from the one lemon, rinse well. Season with green seasoning and all the dry seasoning seasons, as well as the browning or oyster sauce, or liquid Maggi seasoning, Marinade overnight or at least for 2 hours. On medium heat, add cooking oil and 1 tbsp butter, add minced garlic and stir when butter melts and you start to smell the garlic about 2minutes, add diced pumpkin and stir to combine. Add seasoned oxtail, stir and mix well. (. Set aside the bowl oxtail was seasoned in, a lot of good stuff in it) Cover and cook for 45 minutes not adding any liquids, but stirring every 10 or so to prevent burning. After 45 minutes, add the 3 cups of water, preferably hot water. I keep a pot on the stove of low boiling water). Stir and mix well, cover and cook for 2 hours, then add 1 can diced tomatoes, 1 tbsp brown sugar, and cooking wine cover and cook for 30 minutes. Add the tomato paste, can butter beans sliced onions, bell peppers, carrots butter beans, stir and mix well. Pour the 1 cup beef broth into the bowl oxtail was seasoned in, using a spatula make sure all the good stuff that was left in the bowl is mixed into the beef broth, pour it over oxtail, stir and the remaining 1 tbsp butter cover and cook for two hours.
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