Try this Easy Jamaican Oxtails recipe, or contribute your own.
- 1 tsp salt
- 5 cups water
- 1/4 cup soy sauce
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 1 tbsp onion powder
- 3 tbsp vegetable oil
- 1 tbsp minced garlic
- 2 tbsp all purpose flour
- 1 tsp ground black pepper
- 1 large onion (chopped)
- 2 lbs oxtails
- 1 tbsp ground allspice
- 1 tbsp dried thyme
- 1/4 chopped onion
- 1/2 chopped bell pepper
- 1 large jalapeno
- 2 cups dry lima beans (quick soak method done)
- 14 - 16 oz canned tomatoes
- Carbohydrate 83.6396734257229 g
- Cholesterol 0 mg
- Fat 34.2110094295522 g
- Fiber 21.0654109495942 g
- Protein 30.5207717234557 g
- Saturated Fat 2.85843280972382 g
- Serving Size 1 1 recipe (3218g)
- Sodium 120.273756285807 mg
- Sugar 62.5742624761287 g
- Trans Fat 1.68801688115165 g
- Calories 680 calories
Step-by-step
- Rinse the oxtails under cool water, then place the oxtails in a large bowl.
- Pour the soy sauce over the oxtails, then all of the seasonings and herbs ( not the flour or vegetable oil).
- Add the bell pepper, 1/4 cup chopped onion, and minced garlic. Use hand to mix everything.
- Cover the oxtails, and refrigerate for a minimum of 4 hours.
- Remove the oxtails from the refrigerator and sprinkle the all purpose flour all over the meat.
- In a large pot, pour in the vegetable oil and turn the heat to medium high.
- Once the oil is hot, add in the roughly chopped onion followed by the oxtails.
- Brown the oxtails, then add in the water.
- Add the whole jalapeno.
- Let the oxtails simmer over medium heat for 2 1/2 hours,
- Once the oxtails are nice and tender, add in the dry lima beans( do a quick soak method before hand!). Next add in the tomatoes.
- Let simmer for 1 hour, or until oxtails and beans are tender.
- Serve with rice.
Soy sauce does the heavy lifting in this preparation, providing both the primary source of sodium and the initial dark coloration that penetrates the connective tissue during the four-hour refrigeration window. Treating that marinade step as optional will yield pale, under-seasoned meat, because surface salting alone fails to sink past the dense outer collagen layers of the cut. Observers noting the 2.5-hour initial simmer on medium heat should prepare for potential liquid evaporation; maintaining a heavy-lidded pot is mandatory to prevent scorching before the lima beans go in. Adapting this dish for a gluten-free diet requires swapping the two tablespoons of all-purpose flour for a cornstarch slurry added near the end of cooking, as wheat flour acts purely as a thickener here and contributes nothing to the structural integrity of the braise. Standard Dutch ovens outperform thin-walled aluminum stockpots significantly when regulating the prolonged simmer needed to render gelatin without burning the canned tomatoes on the bottom. Rinsing the pre-soaked dry lima beans thoroughly removes residual starches that otherwise cloud the braising liquid. Once tender, the meat should easily pull away from the caudal vertebrae at an internal temperature exceeding 205 degrees Fahrenheit. Leftovers improve over twenty-four hours in the refrigerator as the gelatin sets further, transforming the broth into a rich, glossy gravy that clings firmly to the accompanying rice.
