Jamaican Oxtail Recipe

Oxtail: A flavorful cut of meat from the tail of cattle, known for its rich taste and gelatinous texture when slow-cooked.

Vegetable oil: Used for browning the oxtail and sautéing the aromatics.

Onion: Adds sweetness and depth to the dish.

Garlic: Provides a pungent and aromatic flavor.

Thyme: A herb that adds an earthy and slightly minty flavor.

Beef broth: Enhances the meat's flavor and provides a rich base for the stew.

Butter beans: Adds a creamy texture and complements the oxtail.

Allspice: A spice that combines flavors of cinnamon, nutmeg, and cloves, essential in Jamaican cooking.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

When browning the oxtail, ensure that you do not overcrowd the pot. Browning in batches allows each piece to develop a rich, caramelized crust, which adds depth of flavor to the stew. Additionally, deglaze the pot with a splash of beef broth after browning to lift the flavorful bits stuck to the bottom, incorporating them back into the dish.

• oxtail - Substitute with beef short ribs: Beef short ribs have a similar texture and flavor profile, making them a good alternative for oxtail in stews and braises.

• vegetable oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of vegetable oil, adding a slightly richer flavor.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can complement the dish well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used to provide a similar garlicky flavor.

• thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme in many recipes, including stews.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a substitute for beef broth, though it will have a slightly lighter flavor.

• butter beans - Substitute with cannellini beans: Cannellini beans have a similar texture and mild flavor, making them a good replacement for butter beans.

• allspice - Substitute with ground cloves: Ground cloves can mimic the warm, spicy notes of allspice, though use sparingly as they are quite potent.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish, enhancing its overall flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder and less pungent.

• Allow the oxtail to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the oxtail and butter beans mixture into airtight containers. Make sure to leave some space at the top of the container to allow for expansion if freezing.
• Label the containers with the date and contents. This will help you keep track of how long the oxtail has been stored.
• Store the containers in the refrigerator if you plan to consume the oxtail within 3-4 days. This ensures the meat and vegetables remain fresh.
• For longer storage, place the containers in the freezer. The oxtail can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the oxtail in the refrigerator overnight if frozen. This gradual thawing process helps maintain the quality of the meat.
• Reheat the oxtail on the stovetop over medium heat until it reaches an internal temperature of 165°F (74°C). Stir occasionally to ensure even heating.
• If the oxtail appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Serve the reheated oxtail with freshly cooked rice or your favorite side dish for a delicious meal.

• Stovetop Method:

  1. Place the leftover oxtail in a large pot or Dutch oven.
  2. Add a splash of beef broth or water to keep it moist.
  3. Cover the pot and heat over medium-low heat.
  4. Stir occasionally and heat until the oxtail is warmed through, about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the oxtail in an oven-safe dish.
  3. Add a bit of beef broth or water to the dish to prevent drying out.
  4. Cover the dish with aluminum foil.
  5. Heat in the oven for about 20-25 minutes, or until the oxtail is thoroughly heated.

• Microwave Method:

  1. Place the oxtail in a microwave-safe dish.
  2. Add a small amount of beef broth or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, then stir.
  5. Continue heating in 1-minute intervals until the oxtail is hot.

• Slow Cooker Method:

  1. Place the leftover oxtail in the slow cooker.
  2. Add a bit of beef broth or water to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the oxtail is thoroughly warmed.

• Sous Vide Method:

  1. Place the oxtail in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve hot.

• Large pot: Essential for browning the oxtail and simmering the stew for several hours.

• Vegetable oil: Used for browning the oxtail pieces to develop a rich flavor.

• Chopping board: Necessary for chopping the onion and mincing the garlic.

• Chef's knife: Ideal for chopping the onion and mincing the garlic efficiently.

• Wooden spoon: Useful for stirring the ingredients and ensuring they don't stick to the pot.

• Measuring spoons: Needed to measure out the vegetable oil, allspice, salt, and black pepper accurately.

• Measuring cup: Used to measure the beef broth.

• Can opener: Required for opening the can of butter beans.

• Tongs: Handy for turning and browning the oxtail pieces evenly.

• Ladle: Useful for serving the finished oxtail stew.

Marinate overnight: Prepare the oxtail the night before and let it marinate in the spices and herbs to save time on the day of cooking.

Use a pressure cooker: Cut down the cooking time significantly by using a pressure cooker instead of simmering for hours.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge to streamline the cooking process.

Canned beans: Use canned butter beans to avoid the lengthy process of soaking and cooking dried beans.

Batch cooking: Make a larger batch and freeze portions for quick meals later.