Oxtail Dupe (Jerk Neck Bones)
Oxtail Dupe (Jerk Neck Bones)
Ingredients
For the Neck Bones
- 2 1/2 pounds beef neck bones, or turkey necks, or a combination
- 2 tablespoons jerk seasoning, or more, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
For the Braising Liquid and Aromatics
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1/2 scotch bonnet pepper, or 1 whole, deseeded and minced (handle with gloves)
- 1 tablespoon fresh ginger, grated
- 4 cups beef broth
- 1 tablespoon browning sauce, optional, for color
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon pimento berries, or allspice berries
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, medium, peeled and cut into 1-inch pieces
Instructions
- 1
Pat the neck bones dry with paper towels. In a large bowl, toss the neck bones with jerk seasoning, garlic powder, onion powder, and black pepper until evenly coated. Sprinkle with all-purpose flour and toss again to lightly coat.
⏱️ 10 min
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the floured neck bones in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove seared neck bones and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, scotch bonnet pepper, and grated ginger, and cook for another 1-2 minutes until fragrant.
⏱️ 7 min
- 4
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in browning sauce (if using), soy sauce, Worcestershire sauce, dried thyme, bay leaves, and pimento berries. Bring the liquid to a simmer.
⏱️ 5 min
- 5
Return the seared neck bones to the pot, ensuring they are mostly submerged in the liquid. If needed, add a little more broth or water to cover. Bring back to a gentle simmer, then reduce heat to low, cover tightly, and braise for 2 1/2 hours.
⏱️ 150 min
- 6
After 2 1/2 hours, add the carrots and potatoes to the pot. Stir gently to combine. Continue to braise, covered, for another 30 minutes, or until the neck bones are fork-tender and the vegetables are cooked through.
⏱️ 30 min
- 7
Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot with rice and peas or your favorite side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Oxtail Dupe (Jerk Neck Bones)
For the Neck Bones
- 2 1/2 pounds beef neck bones, or turkey necks, or a combination
- 2 tablespoons jerk seasoning, or more, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
For the Braising Liquid and Aromatics
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1/2 scotch bonnet pepper, or 1 whole, deseeded and minced (handle with gloves)
- 1 tablespoon fresh ginger, grated
- 4 cups beef broth
- 1 tablespoon browning sauce, optional, for color
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon pimento berries, or allspice berries
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, medium, peeled and cut into 1-inch pieces
Instructions
- 1
Pat the neck bones dry with paper towels. In a large bowl, toss the neck bones with jerk seasoning, garlic powder, onion powder, and black pepper until evenly coated. Sprinkle with all-purpose flour and toss again to lightly coat.
⏱️ 10 min - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the floured neck bones in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove seared neck bones and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, scotch bonnet pepper, and grated ginger, and cook for another 1-2 minutes until fragrant.
⏱️ 7 min - 4
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in browning sauce (if using), soy sauce, Worcestershire sauce, dried thyme, bay leaves, and pimento berries. Bring the liquid to a simmer.
⏱️ 5 min - 5
Return the seared neck bones to the pot, ensuring they are mostly submerged in the liquid. If needed, add a little more broth or water to cover. Bring back to a gentle simmer, then reduce heat to low, cover tightly, and braise for 2 1/2 hours.
⏱️ 150 min - 6
After 2 1/2 hours, add the carrots and potatoes to the pot. Stir gently to combine. Continue to braise, covered, for another 30 minutes, or until the neck bones are fork-tender and the vegetables are cooked through.
⏱️ 30 min - 7
Remove the bay leaves. Taste and adjust seasoning if necessary. Serve hot with rice and peas or your favorite side.
⏱️ 3 min