OxtailYou can hardly find a Jamaican who doesn't love oxtail. Long, slow cooking is necessary but the results are worth it. How did you guys like it? Comment and tell me.
- 3 lbs. Oxtail
- Black Pepper
- 3 tbsps. Cooking Oil
- 1 tbsp. Dark Soy Sauce
- 1 large Scotch Bonnet Pepper (slivered) or 1 tbsp. Crushed Peppers
- 1 large Onion (diced)
- 3 stalks Scallion (sliced, including green tops)
- 4 large cloves Garlic (minced)
- 1 large sprig fresh Thyme or 2 tsps. Dried
- 1 Bay Leaf
- ¾ cup Tomato (diced)
- 14 oz can Broad Beans
- Have a large heavy pot ready. Put on about 6 cups of water in a saucepan to boil.
- Sprinkle the oxtail with salt and black pepper.
- Put large pot over high heat. Pour in cooking oil and heat till ripples form. Add pieces of oxtail and brown on both sides. During the browning, add the dark soy sauce to the pot. When all oxtail is browned, add the onions, scallion, garlic and Scotch Bonnet to the pot and cook vegetables until slightly browned.
- Add boiling water, thyme, bay leaf and tomatoes to pot.
- Cover and lower heat to low. Make sure water covers the meat. Keep more water boiling, for when needed. Simmer for at least 2 hours.
- When meat is fork-tender, add no more boiling water. Add broad beans and allow pot to simmer down so that meat is nicely covered with gravy.