Jamaican Braised Oxtails with Rich Gravy
Experience the soul of Jamaican cuisine with this succulent braised oxtails recipe. Tender oxtails are simmered to perfection in a savory blend of spices, vegetables, and rich brown gravy. Infused with the flavors of thyme, garlic, and a touch of heat, each bite offers a warm, hearty embrace that pairs beautifully with rice and peas or creamy mashed potatoes.
ingredients
- 4 lbs oxtails, cut into segments
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 stalks scallions, chopped
- 3 bell peppers, diced, green, red, & yellow
- 2 carrots, sliced
- 2 cups beef broth
- 2 tablespoon tomato paste
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 2 teaspoons allspice
- 1 Scotch bonnet pepper, whole (optional)
- Salt and Black pepper to taste
- Fresh thyme for pot and garnish
steps
- 1.
Heat the vegetable oil in a large heavy pot over medium-high heat.
- 2.
Season the oxtails with salt and pepper, then brown them in batches until golden brown on all sides.
- 3.
Remove the oxtails and set aside. In the same pot, add onion, garlic, scallions, bell pepper, and carrots. Sauté until softened.
- 4.
Stir in the tomato paste, soy sauce, and Worcestershire sauce, cooking for another minute.
- 5.
Return the oxtails to the pot, then add the beef broth, thyme, allspice, and Scotch bonnet pepper.
- 6.
Bring to a boil, cover, and reduce heat to low. Simmer for about 2.5 to 3 hours, or until the oxtails are tender.
- 7.
Adjust seasoning with salt and pepper. Remove the Scotch bonnet if used.
- 8.
Serve hot, garnished with fresh thyme, alongside your favorite sides.
Releated Recipes
