Oxtail is one of Jamaica’s favorite authentic dishes.
Oxtail is traditionally cooked with dry butter beans. Cooking oxtail with dry butter beans the traditional way can take a few hours from start to finish. Oxtail is usually served with white rice or rice and peas and or provisions. The Oxtail recipe below is used daily at Ocho Rios Jerk Restaurant in Jansen Beach Florida. The chef at Ocho Rios Jerk Restaurant prepare the dishes using the finest quality ingredients.
Authentic Jamaican Oxtail Recipe
3 lbs Oxtail cut in pieces 1/2 inch thickness
1 tsp Allspice, pimento powder
½ cup Ocho Rios Jerk “All in One” dry Seasoning.
12 oz’s White butter beans dry or cooked in the can
2 table spoon browning sauce
1/4 tsp Black pepper
Note: If you are unable to locate Ocho Rios Jerk “All in One” dry seasoning for easy cooking, use all substitute ingredients below.
1 medium Onion
1 fresh thyme
3 pegs (layers) of garlic
½ tsp salt or as needed
MORE INGREDIENTS IF NEEDED
1. Trim remaining fat from oxtail as needed, then wash and drain water from meat.
2. Add Allspice, pimento powder, black pepper and Ocho Rios Jerk “All in One” dry Seasoning and rub over oxtail. Or use substitute ingredients with pimento powder and black pepper and rub over into oxtail.
3. Add dry butter beans to pot and allow dry beans to cook with the oxtail. **When using pre-cooked butter beans from the can, follow cooking instructions.
4. Cover oxtail and leave to marinade for two hours or more. (Refrigerate and leave overnight preferable).
5. Note: if you do not have time for oxtail to marinade after seasoning, go to cooking instructions and add oxtail to pot (iron pot with lid preferred) and cover meat with water.
1. Add water in iron pot to slightly cover oxtail and dry butter beans. Cover pot and turn stove to high heat.
2. Allow water to heat for 10 minutes then add browning sauce to pot.
3. Allow water to boil down to a quarter of original amount. Stir to ensure meat and beans does not stick to the bottom of pot. Allow oxtail and beans to continue cooking.
4. Use a fork to stick meat and beans until the meat is not spongy but tender and folk penetrate beans. Continue this process until oxtail and beans are tender.
5. Add water as needed to ensure liquid gravy does not dry out.
6. Once oxtail is tender and dry beans cooked, let pot simmer over medium heat stirring a few times.
7. ** Once oxtail is tender add butter beans from can based on desired choice.
8. Once oxtail is tender & gravy thickened it’s done.
Note: Oxtail must be cooked before adding pre cooked butter beans from can or cook dry beans along with oxtail.
Pressure Cooker Instructions: (Iron pot is recommended)
1. When using pressure cooker, add water to slightly cover oxtail & dry beans and pressure for 20 to 30 minutes. Remove lid from pressure cooker according to manufacture directions.
2. Remover oxtail from pressure cooker and add to iron pot then add all remaining substitute ingredients. And turn stove to high heat.
3. Follow same Cooking Instructions as of number 2.
True : Yes, people do drink the sauce while the oxtail is simmering. In fact, we were introduced to the oxtail sauce by our Granny from St. Mary. After the oxtail was cooking for over 1+ hours and simmering down, our Granny would skim the sauce off the oxtail and add to a cup to sip on. She use to say, “The sauce is good for you, it make you strong.” Drinking the sauce from the oxtail remained a tradition in many Jamaican household.