Jamaican Oxtail

If jerk chicken is the star in summer, then oxtail definitely belongs on the table in autumn. Jamaican oxtail is pure soul food, perfect for the last sunny days when the evenings grow cooler, the leaves slowly fall from the trees, and you crave something hearty. With typical Jamaican spices, this oxtail recipe becomes a warming highlight that will transport you straight to Jamaica, even as autumn sets in outside.

Ingredients for 4 people
2 kg oxtail, sliced
4 cloves of garlic, finely chopped
1 onion, diced
1 bunch of spring onions
2 carrots, sliced
1 red bell pepper, cut into small cubes
1 yellow bell pepper, cut into small cubes
1 green bell pepper, cut into small cubes
1 can of white giant beans
1 can of diced tomatoes
1 lemon
1/4 cup white wine vinegar or lemon juice
2 tbsp tomato paste (or ketchup)
1 tbsp brown sugar (optional)
2 lemons or limes
a little vinegar

Spices to taste
5 whole allspice berries
1 tbsp Tropical Sun Oxtail Stew Marinade alternatively
1/2 tbsp browning sauce (Jamaican caramel coloring)
1 tsp Scotch Bonnet Hot Sauce or fresh Scotch Bonnet
1 tsp Jerk Seasoning (optional, but a secret tip of many Jamaicans)
All Purpose Seasoning
Oxtail Seasoning
Salt & pepper

A spice mix specifically for oxtail dishes not only gives your oxtail dish a rich taste and color, but you can also use it for many other dishes with beef or pork.

Find all the spices for Jamaican oxtail in the category: Jamaican spice blends

preparation
Prepare the oxtail with a little lime or lemon juice and vinegar. To do this, run some water into a bowl, add lemon juice and vinegar, and "clean" the meat in it, rubbing it with the lemon or lime. Drain the water. Pat the meat dry thoroughly with some kitchen paper.

Season the oxtail pieces with All Purpose Seasoning, Oxtail Marinade or Browning and an Oxtail spice mix to taste and marinate overnight in the refrigerator.

Heat oil in a Jamaican Dutch pot (a roasting pan also works), brown the oxtail pieces in it, then remove them.

In the same pot, sauté onions, garlic and spring onions, add meat, canned tomatoes and about 500 ml of water (enough to just cover the pieces of meat), allspice, thyme, chilies or Scotch Bonnet sauce and simmer gently for about an hour.

After about an hour, add the remaining vegetables: carrots, spring onions, and a little more water if needed. Cook everything together for another hour, adding the beans about 30 minutes before the end of the cooking time. If the liquid reduces too much, add a little more water.