Jamaican Oxtail Recipe
3 lbs oxtail, trimmed and cut into 2-inch pieces
1 large onion, chopped
4 cloves garlic, minced
2 tbsp vegetable oil
2 tbsp tomato paste
3 cups beef broth
1 cup red wine
2 tbsp Worcestershire sauce
2 tbsp brown sugar
2 bay leaves
1 tsp thyme leaves
1 tsp allspice berries, ground
1 tsp black pepper, ground
1 tsp salt
2 carrots, chopped
2 potatoes, chopped
1 scotch bonnet pepper, seeded and minced (optional)
2 tbsp chopped fresh parsley
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
Add the oxtail pieces and brown them on all sides, working in batches if necessary. Remove the oxtail from the pot and set it aside.
Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant, about 2-3 minutes.
Stir in the tomato paste and cook for another 2 minutes.
Add the beef broth, red wine, Worcestershire sauce, brown sugar, bay leaves, thyme, allspice, black pepper, and salt to the pot. Bring the mixture to a boil, stirring occasionally.
Reduce the heat to low and add the browned oxtail pieces back to the pot. Cover and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
Add the chopped carrots and potatoes to the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
Optional: For an extra kick of heat, add the minced scotch bonnet pepper to the pot in the last 10-15 minutes of cooking.
Remove the bay leaves from the pot and discard.
Garnish the oxtail with chopped fresh parsley and serve hot with rice, beans, and plantains.
Enjoy the rich and hearty flavors of this authentic Jamaican oxtail dish!