Jamaican Oxtails Recipe

Introduction

Ingredients

• 4 lbs. oxtails
• 2 tbsp. vegetable oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 bell peppers, chopped
• 2 scallions, chopped
• 2 sprigs fresh thyme
• 2 cups beef broth
• 1 can tomato paste
• 1 tbsp. Worcestershire sauce
• 1 tbsp. brown sugar
• 2 tsp. allspice
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 2 tbsp. butter
• 2 tbsp. flour

Instructions

1. Preheat your oven to 350°F.
2. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat.
3. Add the oxtails and brown on all sides, about 5 minutes per side.
4. Remove the oxtails and set them aside.
5. Add the onions, garlic, bell peppers, scallions, and thyme to the pot and sauté for 5 minutes.
6. Add the beef broth, tomato paste, Worcestershire sauce, brown sugar, allspice, paprika, salt, black pepper, and cayenne pepper to the pot and stir well.
7. Return the oxtails to the pot and bring the mixture to a boil.
8. Cover the pot and transfer it to the preheated oven.
9. Bake for 3 hours, or until the oxtails are tender and falling off the bone.
10. Remove the pot from the oven and transfer the oxtails to a plate.
11. Discard the thyme sprigs.
12. Using a blender or immersion blender, blend the sauce until smooth.
13. Return the sauce to the pot and bring it to a simmer over medium heat.
14. In a separate pan, melt the butter over medium heat.
15. Add the flour and whisk to combine.
16. Cook the butter-flour mixture, whisking constantly, for 2-3 minutes or until it turns golden brown.
17. Whisk the butter-flour mixture into the sauce and cook for 5 minutes, or until the sauce has thickened.
18. Return the oxtails to the pot and heat through.
19. Serve hot with rice, beans, or your favorite side dishes.

Nutrition

• Calories: 560
• Total Fat: 34g
• Saturated Fat: 13g
• Cholesterol: 160mg
• Sodium: 850mg
• Total Carbohydrates: 16g
• Dietary Fiber: 3g
• Sugar: 8g
• Protein: 47g

Conclusion