Jamaican Oxtail

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Jamaican Oxtail

Author: April Jackson

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Ingredients

• 1kg oxtail, ask your butcher to chop into 1" thick chunks
• 2 tablespoons olive oil
• 3 onions, finely chopped
• 2 scallions (spring onion, or green onion) chopped
• 5 tablespoons soy sauce
• 4 cloves garlic, chopped
• 5 tablespoons ginger, chopped finely
• 4 tablespoon fresh thyme leaves
• 2 scotch bonnet peppers, chopped finely
• cornflour (cornstarch) for dusting
• 1 teaspoon cracked black pepper
• salt to taste

Instructions

1. Take scallions, garlic, ginger, thyme and soy sauce not a bowl to make a marinade and mix with cleaned oxtail. Refrigerate overnight in a sealed container
2. Move oxtail from the marinade and dust lightly with cornflour.
3. 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.
4. Add all the oxtail back in the pan, add the marinate and cook for a couple minutes over medium heat.
5. 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.
6. 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)