Oxtail Recipe
Oxtail is a versatile and delicious cut of beef that can be used in a variety of recipes. Whether you're in the mood for a comforting soup, a hearty stew, a braised dish, or a flavorful curry, oxtail never disappoints.
Ingredients
- 3 pounds oxtail cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons Jamaican jerk seasoning
- 2 teaspoons thyme
- 2 bay leaves
- 4 cups beef broth
- 2 cups diced tomatoes
- 2 cups carrots diced
- 2 cups potatoes diced
- Salt and pepper to taste
Instructions
- In a large pot or pressure cooker, heat the vegetable oil over medium heat. Add the oxtail pieces and brown them on all sides. Remove the oxtail from the pot and set aside.2 tablespoons vegetable oil, 3 pounds oxtail
- In the same pot, add the diced onion and minced garlic. Cook until the onion becomes translucent.1 large onion, 3 cloves garlic
- Add the Jamaican jerk seasoning, thyme, and bay leaves to the pot. Stir to coat the onion and garlic with the spices.2 teaspoons thyme, 2 bay leaves, 2 tablespoons Jamaican jerk seasoning
- Return the oxtail pieces to the pot and pour in the beef broth and diced tomatoes. Bring the mixture to a boil.4 cups beef broth, 2 cups diced tomatoes
- If using a stovetop, reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the oxtail is tender and the meat is falling off the bone. If using a slow cooker, transfer the mixture to the slow cooker and cook on low heat for 8-10 hours. If using a pressure cooker, seal the lid and cook on high pressure for 45 minutes.
- Once the oxtail is tender, add the diced carrots and potatoes to the pot. Cook for an additional 30 minutes, or until the vegetables are fork-tender.2 cups carrots, 2 cups potatoes
- Season the stew with salt and pepper to taste. Serve hot with steamed rice or Jamaican rice and peas for a complete and satisfying meal.Salt and pepper to taste