Jamaican Oxtail

I honestly love everything Jamaican, the music, the people, and especially the food. Living by my motto: I you love to eat it, learn how to cook it, I found an excellent, and very authentic recipe for oxtail. I grew up eating lots of German oxtail soup, so even hough the flavors are completely different, I have always loved oxtail. This recipe is pretty easy to follow, and is definitely a keeper!

What you’ll need:

  • 2 pounds of oxtail
  • 1 can of Fava beans
  • 5 cups of water
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 scallions, chopped
  • 1/2 scotch bonnet (or jalapeńo) pepper
  • 1/2 pound carrots, chopped
  • 2 cloves garlic, chopped
  • 4 sprigs fresh thyme
  • 1/2 tsp allspice
  • 1 tsp salt
  • 1/2 tsp black pepper

Combine the oxtail with with the scallion, scotch bonnet pepper, garlic, and thyme in a dutch oven. Add a tbsp of canola oil, and fry the oxtail and seasonings for about ten minutes, stirring well.

Stir in the water, onion, tomato and carrot. Bring to a boil, then lower the heat and simmer until the oxtail is soft, about three hours. Add salt, black pepper and beans and simmer for another 30 minutes. Serve with rice of your choice!

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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