Tiffany Haney
Jamaican oxtail is a classic dish that is popular throughout the Caribbean. The dish is often cooked in a pressure cooker or slow cooker, with the meat being marinated overnight for extra flavour. The oxtail is then seared and browned before being added to the slow cooker with vegetables and spices. The dish is often served with rice and peas, or white rice, and is perfect for a winter meal.
| Characteristics | Values |
|---|---|
| Ingredients | Oxtails, beef broth, vegetable oil, yellow onions, green onions, carrots, garlic, scotch bonnet pepper, dried thyme, ketchup, corn starch, butter beans, salt, brown sugar, black pepper, garlic powder, allspice, soy sauce, Worcestershire sauce, browning, olive oil, bay leaves, cornstarch, rice, peas, white rice, thyme stems |
| Preparation | Rinse oxtails with water, vinegar, and lime juice, and pat dry. Season oxtails with brown sugar, salt, black pepper, garlic powder, allspice, soy sauce, Worcestershire sauce, and browning. Marinate in the fridge for 8 hours or overnight. Heat vegetable oil in a pressure cooker on high sauté. Add larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side. Deglaze the pressure cooker by adding beef broth and removing brown bits at the bottom. Add yellow onions, green onions, carrots, garlic, and scotch bonnet pepper, and sauté for about 5 minutes. Add dried thyme, oxtails, beef broth, and ketchup to the pressure cooker. Cover with lid, set valve to seal, and cook on high pressure for 45 minutes. Allow the pressure cooker to naturally release. Open the lid, remove oxtails and vegetables, and set aside. Turn the pressure cooker to sauté and add corn starch slurry. Add butter beans and simmer until liquid is slightly thickened. Add oxtails and vegetables back to the pressure cooker. |
| Cooking Time | 45 minutes in a pressure cooker, 4-8 hours in a slow cooker |
| Serving Suggestions | Serve with rice and peas, white rice, mashed potatoes, or Jamaican rice and peas. |
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What You'll Learn
Marinating the oxtails
The next step is to create a flavourful marinade by combining a variety of herbs and spices. In a large bowl, mix together ingredients such as green onions, brown sugar, salt, black pepper, allspice, soy sauce, Worcestershire sauce, garlic powder, thyme, rosemary, and Scotch bonnet pepper. You can also add browning sauce, paprika, cayenne pepper, or ginger to enhance the colour and flavour of the dish. The oxtails are then added to this marinade, ensuring that each piece is thoroughly coated.
Cover the bowl and place it in the refrigerator to marinate. The ideal marination time is eight hours or overnight, as this allows the flavours to truly penetrate the meat. However, if you are short on time, you can marinate the oxtails for a minimum of one hour or even skip this step altogether, as the dish will still be quite flavourful.
Once the marination is complete, it's important to bring the oxtails to room temperature before cooking. Allow the meat to sit for at least 30 minutes to an hour, as this helps ensure even cooking and prevents the oxtails from drying out during the searing process. After this, you can proceed to the next step of searing the oxtails and assembling the rest of the ingredients in your crockpot.
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Browning the meat
Once the oxtail has been prepared, the browning process can begin. Heat vegetable oil in a skillet or Dutch oven over medium-high heat. If desired, melt brown sugar into the oil to further enhance the colour of the meat. Place the oxtail pieces in the pan, ensuring they are flat and well-spaced, and sear for around 2 minutes on each side until browned. It is important to watch the meat carefully during this stage to avoid burning.
After browning, the oxtail should be set aside and the pan deglazed with beef broth, stirring to remove any browned bits from the bottom of the pan. This step adds flavour and prevents the burnt bits from sticking to the meat. The deglazing liquid can then be used as a base for the sauce or stew, with the addition of vegetables, broth, and seasonings.
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Deglazing the pot
Step 1: Prepare the Broth
After browning the oxtail pieces, you will need to prepare the broth for deglazing. For this, you can use beef broth or simply water. The liquid helps to loosen the browned bits stuck to the bottom of the pot.
Step 2: Add Liquid to the Pot
Once you have your liquid ready, add about two tablespoons of the broth or water to the crock pot. This amount may vary depending on the size of your pot and the amount of browned bits you need to loosen.
Step 3: Use a Wooden Spoon to Deglaze
Take a wooden spoon and start scraping the bottom of the pot. Wooden spoons are ideal for this task as they are sturdy yet gentle enough not to damage the surface of your crock pot. Keep stirring and scraping until all the browned bits are removed and mixed into the liquid.
Step 4: Add Vegetables and Spices
At this stage, you can add your choice of vegetables and spices to the pot. Common additions include yellow onions, green onions, carrots, garlic, and Scotch bonnet peppers. You can also add dried thyme, ketchup, and the remaining beef broth, if using.
Step 5: Sauté the Vegetables
Continue stirring and sautéing the vegetables in the deglazed mixture for about 5 minutes or until the onions have softened. This step helps to develop the flavours and create a rich base for your Jamaican oxtail stew.
By following these steps, you will have successfully deglazed your crock pot, incorporating all the delicious flavours from the browned bits into your stew. Remember to adjust the ingredient quantities based on your crock pot size and personal preferences.
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Adding vegetables and herbs
While the oxtails are browning, you can prepare the vegetables and herbs that will form the flavourful base of your stew. The traditional Jamaican oxtail recipe calls for yellow onions, green onions, carrots, garlic, and Scotch bonnet peppers. You can also add celery, bell peppers, and even some ginger. Sauté these vegetables in a skillet with some oil until they are softened, about 5 minutes.
Next, add your herbs. Thyme is a must-have, and you can also add rosemary and bay leaves. If you're using dried thyme, add it to the pressure cooker insert along with the oxtails and beef broth. If you're using fresh thyme, add it now, along with a couple of cups of beef broth. Bring this to a boil.
At this point, you can also add a few tablespoons of ketchup for a touch of sweetness and a richer colour. You can also add a teaspoon of cornstarch to your stew if you'd like it to be thicker.
Finally, add the oxtails back into the pot, along with any juices that have collected. Reduce the heat to low, cover, and simmer until the oxtails are tender and the meat is falling off the bone. This can take anywhere from 3 to 8 hours, depending on your cooking method.
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Simmering and serving
This is a great dish to prepare in the morning and let it simmer while you go about your day. It is ready to serve by dinnertime. The oxtail should be soft and falling off the bone. You can serve it with rice and peas or hard food. Plain boiled white rice also goes well with this dish.
If you want a thicker stew, you can add a teaspoon of cornstarch to the pot. You can also add butter beans and allow them to simmer for about 5 minutes until they are warmed through and the liquid has slightly thickened.
If you have any leftovers, they can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
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Frequently asked questions
Firstly, soak the oxtail in water with vinegar or lemon/lime to enhance the flavour and remove debris. Then, season the oxtail with salt, brown sugar, black pepper, garlic powder, soy sauce, and allspice. You can then marinate the oxtail in the fridge for 8 hours or overnight for a more intense flavour.
Add oil to the crock pot and place the oxtail pieces flat side down, cooking for around 2 minutes on each side until browned. Then, deglaze the pot by adding beef broth and removing the brown bits at the bottom. Add onions, garlic, carrots, and scotch bonnet pepper, and sauté for around 5 minutes. Add dried thyme, the remaining beef broth, and ketchup. Cover with a lid and cook on high pressure for 45 minutes.
Cooking oxtail in a crock pot typically takes between 4 to 8 hours.
Jamaican oxtail is often served with rice and peas, hard food, or plain boiled white rice.
