Jamaican Oxtail (Gravy Finish)
Jamaican Oxtail (Gravy Finish)
Ingredients
- 3 pounds cooked oxtail, from a previous cooking stage
- 1 cup carrots, chopped
- 15 ounces broad beans, canned, drained and rinsed, or 15 ounces butter beans
- 1 yellow onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup scallions, chopped
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole (do not break open for less heat)
- 1 cup water, plus more as needed
- 1 tablespoon browning sauce
Instructions
- 1
Ensure you have a large pot containing the already cooked oxtail. If the oxtail is not already cooked, this recipe assumes it has been prepared to a tender state.
⏱️ 1 min
- 2
Add the chopped carrots, drained broad beans (or butter beans), chopped yellow onion, chopped red, green, and yellow bell peppers, chopped scallions, and fresh thyme sprigs to the pot with the oxtail. Place the whole Scotch Bonnet pepper into the pot, being careful not to break it open if you prefer less heat.
⏱️ 5 min
- 3
Pour in 1 cup of water. Assess the liquid level; add more water if necessary to ensure the ingredients are adequately simmering, but do not submerge them completely.
⏱️ 1 min
- 4
Cover the pot tightly and bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce the heat to low and cook for 15 minutes, allowing the vegetables to soften and flavors to meld.
⏱️ 15 min
- 5
After 15 minutes, carefully uncover the pot. Stir the contents well to redistribute the ingredients and ensure even cooking.
⏱️ 1 min
- 6
Add 1 tablespoon of browning sauce to the pot. This will deepen the color of the gravy and add a subtle flavor.
⏱️ 1 min
- 7
Stir everything thoroughly until the browning sauce is fully incorporated and the gravy has an even, rich color.
⏱️ 1 min
- 8
Cover the pot again and continue to cook on low heat for another 15 minutes, allowing the flavors to further develop and the gravy to thicken slightly.
⏱️ 15 min
- 9
Once cooked, carefully remove the whole Scotch Bonnet pepper. Serve the Jamaican oxtail hot, typically alongside rice and peas for a complete meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Oxtail (Gravy Finish)
- 3 pounds cooked oxtail, from a previous cooking stage
- 1 cup carrots, chopped
- 15 ounces broad beans, canned, drained and rinsed, or 15 ounces butter beans
- 1 yellow onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup scallions, chopped
- 4 fresh thyme sprigs
- 1 Scotch Bonnet pepper, whole (do not break open for less heat)
- 1 cup water, plus more as needed
- 1 tablespoon browning sauce
Instructions
- 1
Ensure you have a large pot containing the already cooked oxtail. If the oxtail is not already cooked, this recipe assumes it has been prepared to a tender state.
⏱️ 1 min - 2
Add the chopped carrots, drained broad beans (or butter beans), chopped yellow onion, chopped red, green, and yellow bell peppers, chopped scallions, and fresh thyme sprigs to the pot with the oxtail. Place the whole Scotch Bonnet pepper into the pot, being careful not to break it open if you prefer less heat.
⏱️ 5 min - 3
Pour in 1 cup of water. Assess the liquid level; add more water if necessary to ensure the ingredients are adequately simmering, but do not submerge them completely.
⏱️ 1 min - 4
Cover the pot tightly and bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce the heat to low and cook for 15 minutes, allowing the vegetables to soften and flavors to meld.
⏱️ 15 min - 5
After 15 minutes, carefully uncover the pot. Stir the contents well to redistribute the ingredients and ensure even cooking.
⏱️ 1 min - 6
Add 1 tablespoon of browning sauce to the pot. This will deepen the color of the gravy and add a subtle flavor.
⏱️ 1 min - 7
Stir everything thoroughly until the browning sauce is fully incorporated and the gravy has an even, rich color.
⏱️ 1 min - 8
Cover the pot again and continue to cook on low heat for another 15 minutes, allowing the flavors to further develop and the gravy to thicken slightly.
⏱️ 15 min - 9
Once cooked, carefully remove the whole Scotch Bonnet pepper. Serve the Jamaican oxtail hot, typically alongside rice and peas for a complete meal.
⏱️ 1 min