Jerk Oxtail
A hearty and flavorful jerk oxtail dish that brings warmth and comfort, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 2 pounds oxtail Rich and full of flavor, becomes tender when cooked.
- 2 tablespoons jerk seasoning Store-bought or homemade; use sparingly.
- 1 onion, chopped Enhances depth of flavor.
- 2 cloves garlic, minced Adds savory depth.
- 1-2 Scotch bonnet peppers, chopped (optional) Use sparingly; adds spice.
- 1 teaspoon thyme Can be fresh or dried.
- 2 cups beef broth Homemade or store-bought.
- 1 tablespoon soy sauce Adds umami flavor.
- 1 tablespoon vegetable oil For browning the meat.
- Salt and pepper to taste Key for seasoning.
Instructions
Preparation
- Marinate the oxtail: Toss oxtail with jerk seasoning, cover and let it marinate for at least 2 hours or overnight.
- Brown the oxtail: Heat vegetable oil in a large pot over medium heat. Brown the oxtail pieces on all sides until caramelized.
- Sauté the aromatics: In the same pot, sauté chopped onion and minced garlic until fragrant and soft.
- Add the heat: Stir in Scotch bonnet peppers and sauté for a minute.
- Bring it all together: Return browned oxtail to the pot, sprinkle in thyme, and add beef broth and soy sauce. Season with salt and pepper.
- Simmer away: Bring to a boil, then reduce heat and cover. Let it simmer for 2-3 hours until oxtail is tender.
- Serve hot: Ladle the oxtail and broth over fluffy rice or with crusty bread.
Notes
Consider leftover storage in airtight containers in the fridge for up to 4 days. This dish is even better the next day!
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 45gFat: 25gSaturated Fat: 10gSodium: 500mgFiber: 1gSugar: 2g
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