Cassie Yeung Instagram – Left Jamaica and needed oxtail immediately
Recipe ⬇️ this is how I made it but I am in no way trying to call this authentic 🫶🏻🇯🇲
3lbs oxtail
1 green bell pepper, diced
1 orange bell pepper, diced
1/2 yellow onion, diced
2 green onions
1 scotch bonnet or habanero, seeds removed & diced
1 Tbsp garlic, minced
1 Tbsp ginger, minced
4-5 sprigs fresh thyme
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp adobo
1 tsp allspice
Salt & pepper to taste
1 Tbsp browning sauce
2 Tbsp soy sauce
2 Tbsp brown sugar
4 cups beef broth or water
2-3 bay leaves
Whole scotch bonnet or habanero
1 can butter beans
1 Tbsp ketchup
Clean oxtail with vinegar, lime and water a few times until water is no longer scummy then dry well with paper towel. Add dry seasoning, browning, soy sauce, peppers, garlic ginger and thyme then mix well. Marinate in the fridge overnight or at least 4 hrs.
To a large pot, add brown sugar and caramelize. Sear oxtail pieces until they have a nice color (you may need to do this in a few batches so all the pieces touch the bottom of the pan). Remove to a clean plate. Add the veggies and marinade left behind and sauté a few minutes. Add in beef broth or water making sure to scrape the bottoms of the pan. Bring to a boil then add oxtail back in along with bay leaves and scotch bonnet/habanero. Turn the heat down to medium low, cover slightly and cook for 3 hrs or until meat is fall off the bone tender. Add in a can of strained butter beans, ketchup and cook for just another few minutes. Serve with rice and peas ❤️ | Posted on 09/Jan/2024 06:00:49
