5 months agoThis may be a surprise to some of yall but I am not Jamaican. However I think this Jamaican Ox Tail recipe came out AMAZING.
All ingredients are courtesy of @heb
Ingredients:
ON THE SHELF
Sazon
Sofrito
Low Sodium Soy Sauce
Worcestershire Sauce
Oxtail Seasoning
Browning
Better Than Bouillon (Roast Beef Flavor)
Jamaican Allspice
Brown Sugar
FRESH
1 Garlic bulb
2 Limes
Green Onions (I used the whole bunch)
2 Tomatoes (make sure they are firm)
1 Sweet Onion
1Green Bell Pepper
Habaneros (I used one but if you like it slice you can add more)
Thyme (a spring would be just enoughšš½)
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First, dice your veggies, mince your garlic, and prepare some thyme. Clean your oxtail with lime, water, and apple cider vinegar. Mix 1 teaspoon of browning, 3 tablespoons of sofrito, 1 pack of sazon, 1 tablespoon of Worcestershire sauce, 2 tablespoons of soy sauce, and a few whole Jamaican allspice berries. Marinate the oxtail in this mixture and refrigerate for 24 hours (minimum 5 hours if pressed for time).
After marinating, separate the veggies from the oxtail, saving the veggies. Brown the oxtail in batches, aiming for a nice color. Once browned, add Better Than Bouillon, scraping the pot to lift the burnt ends for flavor. Add the veggies and bring to a simmer. Stir in some brown sugar, then stack the oxtail back in the pot. Add enough water to slightly cover the oxtail, then reduce heat to low.
Simmer for 3-4 hours, stirring every 15 minutes to prevent burning. At the 3-hour mark, add a habanero and parsley. Once the gravy reaches your desired thickness, your oxtail is ready to enjoy!
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