Jerk Oxtail
Jerk Oxtail
Ingredients
For the Jerk Oxtail
- 2 pounds oxtail
- 2 lime, juiced
- 1 splash white vinegar
- 2 tablespoons all-purpose seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons brown sugar
- 1 scotch bonnet pepper, whole, sliced
- 3 stalks green onions, chopped
- 4 sprigs fresh thyme
- 1 thumb-sized piece fresh ginger, grated or sliced
- 2 tablespoons browning sauce
- 3 tablespoons jerk seasoning
- 3 tablespoons cooking oil
- 4 cups water, enough to cover oxtail
- 2 carrots, medium, sliced
- 1 can butter beans, drained
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 1/4 cup water, additional, for slurry
Instructions
- 1
Place the oxtail in a large bowl. Squeeze the juice from the limes over the oxtail, followed by a splash of white vinegar. Wash the oxtail thoroughly under running water, then drain and return it to the bowl.
⏱️ 5 min
- 2
Add the all-purpose seasoning, onion powder, garlic powder, black pepper, and paprika to the oxtail.
⏱️ 2 min
- 3
Add the brown sugar, whole sliced scotch bonnet pepper, chopped green onions, fresh thyme sprigs, and grated or sliced fresh ginger.
⏱️ 3 min
- 4
Pour the browning sauce and jerk seasoning over the oxtail.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly by hand, ensuring that the oxtail is well-coated with the seasonings. Let the seasoned oxtail marinate for at least 30 minutes, but preferably overnight for best flavor.
⏱️ 5 min
- 6
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the marinated oxtail to the hot oil and brown it on all sides until nicely caramelized.
⏱️ 10 min
- 7
Once the oxtail is browned, add enough water to the pot to fully cover the oxtail. Cover the pot. If using a pressure cooker, cook for 45 minutes until the oxtail is falling off the bone. (If not using a pressure cooker, braise until tender, which will take longer, approximately 2-3 hours).
⏱️ 45 min
- 8
After pressure cooking (or braising), add the sliced carrots and drained butter beans to the pot. Stir the contents.
⏱️ 5 min
- 9
Create a cornstarch slurry by mixing the cornstarch with the additional water until smooth. Pour the slurry into the pot and stir continuously until the sauce thickens to your desired consistency.
⏱️ 5 min
- 10
Serve the hot jerk oxtail, ideally with a side of rice and peas.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jerk Oxtail
For the Jerk Oxtail
- 2 pounds oxtail
- 2 lime, juiced
- 1 splash white vinegar
- 2 tablespoons all-purpose seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons brown sugar
- 1 scotch bonnet pepper, whole, sliced
- 3 stalks green onions, chopped
- 4 sprigs fresh thyme
- 1 thumb-sized piece fresh ginger, grated or sliced
- 2 tablespoons browning sauce
- 3 tablespoons jerk seasoning
- 3 tablespoons cooking oil
- 4 cups water, enough to cover oxtail
- 2 carrots, medium, sliced
- 1 can butter beans, drained
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 1/4 cup water, additional, for slurry
Instructions
- 1
Place the oxtail in a large bowl. Squeeze the juice from the limes over the oxtail, followed by a splash of white vinegar. Wash the oxtail thoroughly under running water, then drain and return it to the bowl.
⏱️ 5 min - 2
Add the all-purpose seasoning, onion powder, garlic powder, black pepper, and paprika to the oxtail.
⏱️ 2 min - 3
Add the brown sugar, whole sliced scotch bonnet pepper, chopped green onions, fresh thyme sprigs, and grated or sliced fresh ginger.
⏱️ 3 min - 4
Pour the browning sauce and jerk seasoning over the oxtail.
⏱️ 1 min - 5
Mix all the ingredients thoroughly by hand, ensuring that the oxtail is well-coated with the seasonings. Let the seasoned oxtail marinate for at least 30 minutes, but preferably overnight for best flavor.
⏱️ 5 min - 6
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the marinated oxtail to the hot oil and brown it on all sides until nicely caramelized.
⏱️ 10 min - 7
Once the oxtail is browned, add enough water to the pot to fully cover the oxtail. Cover the pot. If using a pressure cooker, cook for 45 minutes until the oxtail is falling off the bone. (If not using a pressure cooker, braise until tender, which will take longer, approximately 2-3 hours).
⏱️ 45 min - 8
After pressure cooking (or braising), add the sliced carrots and drained butter beans to the pot. Stir the contents.
⏱️ 5 min - 9
Create a cornstarch slurry by mixing the cornstarch with the additional water until smooth. Pour the slurry into the pot and stir continuously until the sauce thickens to your desired consistency.
⏱️ 5 min - 10
Serve the hot jerk oxtail, ideally with a side of rice and peas.
⏱️ 1 min