YouTube to Recipe
Turn YouTube cooking videos into recipes in seconds. Streamline your culinary experience with ease.
How to Make Braised Jamaican Oxtail
Ingredients:
- 5 lbs oxtail
- (some) salt
- 2 scallions
- (some) thyme sprigs (10)
- 2 thinly sliced onions
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon pepper
- 1 tablespoon salt
- 3 garlic cloves, chopped
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 8 allspice berries
- 1 scotch bonnet pepper
- 6 cups hot water
- 15.5 oz can of butter beans, drained and rinsed
- 1/4 cup ketchup
- 1/4 cup sugar
- 1/4 cup hot water
Steps:
1
Trim excess fat from oxtails, leaving some for flavor. Rinse them twice to remove bone fragments.
2
Prepare the marinade by smashing 2 scallions, and then adding thyme, thinly sliced onions, white vinegar, Worcestershire sauce, dark soy sauce, Worcestershire sauce, salt, garlic cloves, granulated garlic, onion powder, and allspice berries. Mix them all together and massage over the oxtails. Let it marinate for four to twenty-four hours.
3
After marinating, brush off the excess marinade from the oxtails. Reserve the marinade.
4
Make the browning. Add a quarter cup of sugar to the middle of a pot and heat over medium-low until it melts and turns dark chocolate brown. Add a quarter cup of hot water carefully, as it may sizzle. Once the bubbling subsides, add the oxtails and sear them until browned all over, about ten to twelve minutes.
5
Add 6 cups of hot water to the pot, bring to a boil, then reduce to medium-low heat. Cover and simmer for two and a half hours.
6
After two and a half hours, check the oxtails for tenderness. If not tender, add the reserved marinade and a whole scotch bonnet pepper with a small hole poked in it. Cover and simmer for one more hour, keeping an eye on the pepper so it doesn't burst.
7
Add a can of drained and rinsed butter beans and a quarter cup of ketchup to the pot. Mix in and let cook for another thirty minutes until the sauce thickens and the liquid has reduced.
8
Serve the braised oxtails with the thickened sauce over rice, using the gravy to soak up the rice for enhanced flavor.