Recipe of the day: Jamaican oxtail

Prepare this juicy and delicious Jamaican oxtail dish with your favourite side salad and starchy dish.

Invite your family and loved ones over to try this oxtail recipe with a twist, which they will be sure to love.

Jamaican oxtail

For the jerk bbq sauce

• 500ml of bbq sauce bottle of your choice
• 1/4 cup of mild jerk paste
• 1 tablespoon of worcheshire sauce
• 3 tablespoons of pineapple juice
• 1 tablespoon of olive oil
• 1/2 tablespoon of kosher salt
• 1/2 tablespoon of black pepper
• 1/4 cup of cider vinegar
• 1 cup of ketchup

For the oxtails

• 1 tablespoon of olive oil
• 2.5kg oxtails
• 2 tablespoons of all-purpose flour
• 1 medium onion, diced
• 3 garlic cloves, diced
• 1 medium carrot, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 habanero pepper
• 1 tablespoon of kosher salt
• 1 tablespoon of black pepper
• 1 tablespoon of allspice
• 3 bay leaves
• 1 1/2 cup of red wine
• 1 cup of beef broth
• 3 fresh thyme sprigs

Ingredients

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Instructions

1. Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
2. Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
3. Pre-heat oven to 180 degrees C. Season oxtails with salt and pepper. Dust oxtails with flour. Set aside
4. Heat olive oil in a large dutch oven pot on medium. Add the oxtails and brown on all sides. Be careful not to overcrowd the pan. If necessary brown in batches. Remove oxtails to a paper towel laden plate.
5. Take the habanero and using the sharp end of a knife puncture each side of the chili creating small slits/incisions.
6. Saute the onions, garlic, carrots, and celery for 4-5 minutes. Stir as needed.
7. Add the habanero and red bell peppers, mixing them in well with the other vegetables. Add the bay leaves, half the salt, pepper, and all spice seasonings. Let cook 2-3 minutes, mixing as needed.
8. Add the wine to the pot and deglaze using a wooden spoon to scrape up the bits.
9. Add the bbq sauce, beef broth and remaining spices. Mix well, then add the oxtails and fresh thyme.
10. Cover with heavy lid and bake for 4 hours. Oxtails should be fork tender. Sauce should have the consistency of a thin bbq sauce.

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