Jamaican Oxtail AllMains 20 Dec Written By April Jackson PrintWith ImageWithout ImageJamaican OxtailAuthor: April JacksonCook modePrevent screen from turning offIngredients1kg oxtail, ask your butcher to chop into 1" thick chunks2 tablespoons olive oil3 onions, finely chopped2 scallions (spring onion, or green onion) chopped5 tablespoons soy sauce4 cloves garlic, chopped5 tablespoons ginger, chopped finely4 tablespoon fresh thyme leaves2 scotch bonnet peppers, chopped finelycornflour (cornstarch) for dusting1 teaspoon cracked black peppersalt to tasteInstructionsTake scallions, garlic, ginger, thyme and soy sauce not a bowl to make a marinade and mix with cleaned oxtail. Refrigerate overnight in a sealed containerMove oxtail from the marinade and dust lightly with cornflour.Heat the oil in a big pot (dutch pot preferred) and sear each piece of oxtail on both sides, removing each time not to overcrowd the pan.Add all the oxtail back in the pan, add the marinate and cook for a couple minutes over medium heat.Add enough water to be level with all the meat and scrape the bottom of the pan so all the flavour goes into the gravy.Bring to boil and then cover and cook on a low heat for 1-1.5 hours and then uncovered for another 1-1.5 hours or until the meat slips off the bone. (You could use a pressure cooker to reduce the cooking time) jamaican foodjamaican oxtailjamaican recipeoxtail recipeeasy recipe April Jackson
Jamaican Oxtail AllMains 20 Dec Written By April Jackson PrintWith ImageWithout ImageJamaican OxtailAuthor: April JacksonCook modePrevent screen from turning offIngredients1kg oxtail, ask your butcher to chop into 1" thick chunks2 tablespoons olive oil3 onions, finely chopped2 scallions (spring onion, or green onion) chopped5 tablespoons soy sauce4 cloves garlic, chopped5 tablespoons ginger, chopped finely4 tablespoon fresh thyme leaves2 scotch bonnet peppers, chopped finelycornflour (cornstarch) for dusting1 teaspoon cracked black peppersalt to tasteInstructionsTake scallions, garlic, ginger, thyme and soy sauce not a bowl to make a marinade and mix with cleaned oxtail. Refrigerate overnight in a sealed containerMove oxtail from the marinade and dust lightly with cornflour.Heat the oil in a big pot (dutch pot preferred) and sear each piece of oxtail on both sides, removing each time not to overcrowd the pan.Add all the oxtail back in the pan, add the marinate and cook for a couple minutes over medium heat.Add enough water to be level with all the meat and scrape the bottom of the pan so all the flavour goes into the gravy.Bring to boil and then cover and cook on a low heat for 1-1.5 hours and then uncovered for another 1-1.5 hours or until the meat slips off the bone. (You could use a pressure cooker to reduce the cooking time) jamaican foodjamaican oxtailjamaican recipeoxtail recipeeasy recipe April Jackson