A Trinidad and Jamaican favorite and classic dish, good with or without lima beans
- 2 lbs oxtail, cut up and rinse with limes or lemons (and fat removed)
- 1 lime / lemon, juiced or vinegar (1/4 cup)
- 4 tablespoons green seasoning
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed ginger
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil
- 2 tablespoon white or brown sugar
- 1 medium tomato, diced
- 1 onion, diced
- 6 cups water
- 2 small carrots, diced
- 1 red and green medium bell pepper chopped
- 2 tablespoon worcestershire sauce
- 1 tablespoon ketchup
- 2 packs goya beef bouillon (optional) (powdered)
- 1 tablespoon golden ray butter (optional)
- After rinsing oxtail, season with green seasoning, fresh thyme ,crushed ginger , kosher salt , and black pepper
- Mix well and allow this to marinate for at least 3 hours in the fridge or overnight for better flavor.
- Heat oil in a large Dutch oven or a heavy-bottomed pot over high heat. Add sugar and allow to cook until it turns caramel in color – don’t allow it to smoke – about 2-3 minutes.
- Add the oxtails to the pot, along with all of the marinade, working in batches, stirring each time to cover them with the caramelized sugar, Stir until the oxtail pieces are well-coated with the caramelized sugar and continue to brown for 5 minutes, stirring regularly.
- Add tomatoes and onions, Stir!
- Add the 6 cups of water and bring to a boil, reduce heat to a gentle simmer. Cover pot.
- After about 1 hour, add carrots , bell peppers, worcestershire sauce, ketchup , golden ray butter and beef bouillon Stir!
- Allow to cook until oxtails are nice and tender, stirring occasionally. (This can take about another hour) Check for tenderness after 1 ½ hour, add more liquid if needed (you want a nice thick gravy) If the oxtail is not as tender as you will like it to be, simmer, covered, for an additional 20 – 30 minutes.
- Taste, and adjust seasoning as necessary Enjoy!
- Serve with plain or coconut rice.
Categories: Oxtail Recipes