Jamaican cuisine is known for its bold and spicy flavors, and one dish that exemplifies this perfectly is Jamaican oxtail. This hearty and flavorful stew is a favorite among Jamaicans and has become increasingly popular in other parts of the world. If you’re a fan of spicy, comforting dishes, this Jamaican oxtail recipe is definitely worth a try.
Oxtail is a popular meat cut in Jamaica and other Caribbean islands. Although it may sound unappetizing, it’s a flavorful and tender cut that’s perfect for stews and braises. It’s best cooked low and slow, allowing the connective tissues and collagen to break down and produce a rich, gelatinous broth.
Jamaican oxtail is a meal that’s meant to be savored slowly, enjoying the depth of flavor that comes from the spices and the tenderness of the meat. Adding ginger to the recipe adds a subtle yet distinct flavor that pairs well with the other spices and ingredients. Give this recipe a try and see how it stacks up against other oxtail recipes you’ve tried before!
Jamaican oxtail has been a beloved staple of Jamaican cuisine for centuries. Although it’s now considered a quintessential Jamaican dish, its origins can be traced back to the days of slavery, when oxtail was often considered a throwaway cut of meat that was given to the enslaved population as a source of protein.
Oxtail was a cheap and abundant meat during slavery, but it was also tough and required long, slow cooking to become tender. Enslaved Jamaicans, therefore, had to use their ingenuity and culinary skills to make the most out of this cut of meat. They slow-cooked the oxtail in a stew with flavorful herbs and spices, creating a rich and hearty dish that would sustain them through the long days of hard labor.
Over time, Jamaican oxtail became a popular dish in Jamaican households and restaurants alike, and it’s now considered a staple of Jamaican cuisine. It’s a dish that has evolved over time, with each cook adding their own unique twist to the recipe.
The recipe for Jamaican oxtail has also been influenced by the island’s history of colonization and immigration. The dish incorporates a mix of African, Spanish, British, and indigenous Jamaican flavors, resulting in a complex and flavorful stew that’s distinctively Jamaican.
Today, Jamaican oxtail is enjoyed not only in Jamaica but also by people around the world. Its popularity has spread beyond the Caribbean, with Jamaican restaurants popping up in major cities around the globe. Many people have also adapted the recipe to suit their own tastes, adding their own unique flavors and ingredients.
Despite its humble origins, Jamaican oxtail has become a beloved and iconic dish, representing the flavors and history of Jamaica. It’s a testament to the creativity and resourcefulness of Jamaican cooks, who turned a cheap and tough cut of meat into a flavorful and satisfying meal.
Serve the oxtail with rice and peas, fried plantains, and a sprinkle of fresh chopped cilantro. The combination of the spicy and flavorful oxtail with the creamy rice and peas and the sweet and caramelized plantains is a match made in heaven. This dish is perfect for a cozy night in or for entertaining guests, and it’s sure to impress anyone who tries it.
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Jamaican Oxtail Recipe
- 1 pound oxtail
- 1 tbsp pickapeppa sauce
- 1 tbsp A1 Sauce
- 1 tbsp adobo
- 1 tbsp oxtail seasoning
- 1 tsp jerk seasoning
- 1 tsp flavor enhancer
- 1 tsp onion powder
- 1 tbsp chicken boullan
- 2 cups water
- ½ onion roughly chopped
- 3 cloves garlic roughly chopped
- ½ bell pepper roughly chopped
- 1 potato diced
- ½ browning sauce
- 1 tbsp thyme
- In a bowl, combine oxtail with pickapeppa sauce, jerk seasoning, A1 sauce, adobo, oxtail seasoning, flavor enhancer, and onion powder. Let marinate for at least 30 minutes
- Place marinated oxtails in pressure cooker and add water. Cook on high pressure for 45 minutes.
- Remove oxtails from pressure cooker and transfer to large pot. Save water for later.
- In the pot, add onion, garlic, bell peppers, and potato. Add enough of the cooking water to just cover the oxtail in the pot, and add thyme. Cook until it reaches a boil.
- Once boiling, cover and cook on low for an hour. After an hour check for salt and make sure potatoes and oxtail are tender. Enjoy!
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