Oxtail is the tail of the cow! This is no different from eating the lean part of the cow. You can find this at many supermarket in the United States or farmer’s market in your area. You may be a little bit surprise how expensive this meat is, but it’s worth it once-in-awhile. One of the ways that Jamaicans cook this meat is by adding lima beans when preparing. Below is a dish and recipe that I made without the lima beans.
Recipe For Oxtail
Serving for 4-6 People
- 3 lbs oxtail
- 6 cloves garlic chopped
- 4 stalks escallion chopped
- 1 onion chopped
- 1 1/2 tsp all purpose season
- 1 tsp jerk powder (optional)
- 2 tsp browning
- 1/2 tsp black pepper
- 1 tbsp vinegar
- 3 tbsp cooking oil
- 5 cups water
- Preparation
- (1) Add vinegar to water and wash oxtail and drained
- (2) Season oxtail with garlic, escallion, onion, black pepper, browning and all purpose season or salt, jerk powder optional
- (3) Marinate for 2 hours in the refrigerator.
- (4) When ready to cook, heat oil in pot
- (5) Scrape off all seasoning from the oxtail and put season aside
- (6) Put oxtail in hot oil and let it brown turning over periodically.
- (7) When the oxtail is fully brown add 3 cups of water and let it cook for about 30 minutes
- (8) Add additional cups of water and continue to simmer for another 1 1/2 hour or until meat is tender
- (9) When meat is tender and liquid is left to about 1 cup, add seasoning that was set aside and mixed in
- ( 10) Continue cooking on low heat until gravy starts thickening.
- Note: You can add sliced carrots, canned kidney beans or sliced irish potatoes when you add seasoning.