Jamaican Style Stewed Oxtail

My favorite Jamaican dish has to be Oxtail. Rich beefy taste and the savory gravy that every rice dish begs for.

Start with 4lbs of Oxtail, you can trim some fat if you desire. I leave mine on for added taste.

Wash your meat in cold water with 2 tbsp of white vinegar and 2tbsp of all purpose flour. Let sit for few minutes and then rinse thoroughly.

Gather your ingredients for seasoning your Oxtail. You will need a tomato, an onion, a carrot, some garlic, all spice and tyme (scallions work well with this dish, my grocer was fresh out this day).

 Chop the onion, carrot, garlic, seed and chop the tomato and place in the bowl with the oxtail.  Add salt, pepper, thyme and allspice.

Let this sit overnight in the fridge and remove from the fridge 45mins prior to cooking to allow the meat to come to room temp.

Fry the Oxtail in olive oil (do not fry the other ingredients, reserve them in the bowl) on high for 10 minutes.

The meat should be brown and starts to sear.

Add 4 cups of water to the bowl with reserved marinade stirring the mixture to collect all the flavor.

Add the contents of the bowl to the browned meat and bring to a boil, cover and reduce heat to medium and cook for 3 hours, stirring occasionally.

 After 3 hrs the meat should be tender and you can test this with a fork. If meat is still tough then replace lid and cook for longer. If it is your desired tenderness then remove the lid and let the pot simmer for a 5 minutes until gravy becomes a little thicker.

 Serve with steamed rice or rice and peas and enjoy!!

















Jamaican Style Stewed Oxtail

4 lbs of Oxtail
4 cups of water
1 onion
1 tomato
1 carrot
6-8 sprigs of fresh thyme
1/2 tsp allspice
1/2 tsp salt
1/2 tsp black pepper
dash of Browning
4 cloves of garlic
1 tbsp olive oil 
Vinegar and flour for washing the meat.


Start with 4lbs of Oxtail, you can trim some fat if you desire. I leave mine on for added taste.
Wash your meat in cold water with 2 tbsp of white vinegar and 2tbsp of all purpose flour. Let sit for few minutes and then rinse thoroughly.
Gather your ingredients for seasoning your Oxtail. You will need a tomato, an onion, a carrot, some garlic, all spice and tyme (scallions work well with this dish, my grocer was fresh out this day).
Chop the onion, carrot, garlic, seed and chop the tomato and place in the bowl with the oxtail.  Add salt, pepper, thyme and allspice.
Let this sit overnight in the fridge and remove from the fridge 45mins prior to cooking to allow the meat to come to room temp.
Fry the Oxtail in olive oil (do not fry the other ingredients, reserve them in the bowl) on high for 10 minutes.
The meat should be brown and starts to sear.
Add 4 cups of water to the bowl with reserved marinade stirring the mixture to collect all the flavor.
Add the contents of the bowl to the browned meat and bring to a boil, cover and reduce heat to medium and cook for 3 hours, stirring occasionally.
After 3 hrs the meat should be tender and you can test this with a fork. If meat is still tough then replace lid and cook for longer. If it is your desired tenderness then remove the lid and let the pot simmer for a 5 minutes until gravy becomes a little thicker.
Serve with steamed rice or rice and peas and enjoy!!