I have just decided after 17 years of not eating beef to incorporate beef into my meal to give my children some variety... And this Sunday was oxtails, which was the very same meal that made me sick and discontinue eating meat... Well this recipe has changed all that.. It was absolutely amazing... The grave had the right flavor, the meat was tender and tasty.... My husband and i were over full.. I applaud the author of this recipe.. It is one of my favs... And although I m not gonna venture into eating beef as consistently, I will definitely make this again... Thank you very much...
I made this again tonight and decided this time to cook it in a cockpot after browning. Still the same great flavor but the meat was even more tender. cooked it about 6 hours and alot of it literally fell off the bone. It was still very tender when made the way it is called for in this recipe. I just can't say enough about this!!
Made this for my husbands bday as oxtails are his favorite meal. Planned on plantains to complete the "Jamaican" theme but plans changed halfway through cooking. The recipe is perfect as is as previously stated. I doubled the recipe for 5 1/2 lbs of oxtails but rain out of marinade, and mixed another single batch. So I recommend tripling for 5 1/2 to 6 lbs. was skeptical about the cayenne at first because I didn't want it too hot, but could stand to use another 1/4 to 1/2 teaspoon (or more if u want it spicy). Regardless, the flavor was still good and better the next day. I imagine marinading for at least a couple hrs prior to cooking would be the icing on this already perfect start! Thanks so much!
I make this dish in my pressure cooker 40 minutes to fall off the bone absolutely to die for tender and delicious. (Tip) add Jerk marinade vacuum seal oxtail 2-3 hours or overnight. Also I like to give a light dusting of floor prior to browning...this will thicken the stock melt 2 tblspn butter for a rich finish to the sauce/gravy. Purely delicious comfort food!
OMG! These were the BEST oxtails I've ever eaten! It was my first time cooking oxtails. I've had some pretty good ones at Jamaican restaurants, but because they are so expensive, I wanted to make my own. Wow! I am so glad I did. I marinated mine overnight in all the ingredients except the bay leaf and broth.. i used about 2 tbs browning sauce because I like mine dark. I also added a couple tablespoons ketchup to the marinade, put the mixture in a large glass bowl, covered it with plastic wrap, and refrigerated it overnight. I removed them from the marinade and cooked them in the oil for a while with the veggies they were marinated in. I discarded any liquid left in the bowl. Afterward, I added the broth and bay leaf and cooked them for about 3 hours until they were fall-off-the-bone tender. I will definitely make these again and again.
The only thing i changed was the herb and garlic seasoning.. i couldnt find it in the supermarket so i used oxtail seasoning instead.. i also cleaned the oxtail with lemon and hot water as i washed them. Then marinated the oxtail overnight... Everyone loved them.. will use this recipie again..
I really like this recipe. To make it better, I’d like to add a few last steps. Before riseing temp to thicken sauce scam fat off the top. Add 1&1/2 tablespoons of cornstarch to a 1/2 cup of water and add to pot. This will give you a better gravy. For more flavor: add 1 cup of red wine and 1 Teaspoon of balsamic vinegar. Now increase temp and cook til thick. Enjoy!!
People don't know what they are missing by turning up their nose to oxtail. It is one of my favorites and so decadently rich. I made this with a few changes to fit my taste and it came out great. If your oxtail came out tough it just needed a longer simmer time. I always simmer my oxtail with water onions carrots salt and pepper for a couple hours before I continue with any oxtail recipe.
The vegetables tasted great with the rice and peas and plantains I made but the meat was just too tough.
