Jamaican Braised Oxtails
Does oxtail really come from an ox?
It used to, but now, all the oxtail that you find in grocery stores or at the butcher come from male or female cows. It is probably the most gelatinous cut of meat, perfect for stews from all cuisines. I chose the Jamaican way for this recipe because there’s something about the way that the allspice, habanero and sweet onions alter the flavor of this rich bone broth. My wife’s uncle was Jamaican, so I learned a few tricks from her aunt, Najma. Check out the video below for the step by step recipe.
Place the oxtails in a large bowl. Season generously with salt and pepper. Sear all the sides of the tails in a large dutch oven or pot, then remove and set aside. Keep all of the rendered fat in the pot and add half of the green onions and all of the yellow. Sweat for a couple of minutes then add thyme, habanero, allspice, tomato paste and flour. Continue to cook on a simmer for 5 minutes.
Place the Oxtails back in the pot along with any liquid that has been released. Stir, add enough water to cover the oxtails and cook for 90 minutes on low heat, covered.
Add soy sauce, worcestershire, and the other half of the chopped green onions. Give it a stir and simmer, uncovered for another hour.
Remove the habanero. Fold in the beans and simmer for another 30-40 minutes. At this point the meat should be very tender, but still attached to the tail bones.
Garnish with green onion or cilantro. Serve over Jamaican rice and peas, plantains, or simply serve as a rich stew.