Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, jammin' jamaican oxtails. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Find Deals on Jammin Jamaican in Beverages on Amazon. Jammin' Jamaican Oxtails My Jamaican mama says my recipe does her proud! She starts hers off in the Dutch pot as well, but finishes in a pressure cooker to reduce time.

Jammin' Jamaican Oxtails is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Jammin' Jamaican Oxtails is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook jammin' jamaican oxtails using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Jammin' Jamaican Oxtails:

1. Prepare 1 lb Beef Oxtail
2. Take 1 can Butter Beans, drained
3. Prepare 3 Carrots, peeled and chopped
4. Make ready 3 tbsp Cooking oil
5. Make ready 1 tsp Oregano
6. Prepare 1 tsp Parsley
7. Get 1 tbsp Allspice
8. Take 1 dash Paprika
9. Get 1 Whole Scotch Bonnet Pepper
10. Take Marinade
11. Take 3 tbsp Bottle Oxtail Seasoning (OR Oxtail seasoning sub if you don't have ;see last ingredient) *If store bough seasoning is dry seasoning and not paste-like then you will need to add 2 tbls spoon of Browning liquid.
12. Take 1 tbsp Seasoning salt
13. Make ready 2 tbsp Sweet and sour soy sauce
14. Make ready 1 dash Cumin powder
15. Take 2 tbsp Cloves of Garlic, chopped (to be placed in marinade container)
16. Prepare 1 cup Sweet Peppers, sliced lengthwise (to be placed in marinade container)
17. Prepare 1 large Onion, peeled and chopped (to be placed alongside meat in marinade container)
18. Prepare 1 Oxtail Seasoning = 2 tblsp browning, 1 tblsp vinegar, 1 tsp brown sugar, 1/2 scotch bonnet pepper, 1/2 chopped scallion, 1 tsp garlic powder, 1/4 grated ginger, about 4 sprigs of thyme and Blend all together.
19. Prepare 1 tsp Meat Tenderizer (Optional)

This dish has European origins, as it was introduced to the island by the British many centuries ago. Tender pieces of meat simmered in Jamaican curry with herbs and spices. Wi Jammin Caribbean Restaurant is West Los Angeles's place for authentic Jamaican and American entr??es. We're known for our jerk chicken, oxtail, red beans, and rice, but we also serve a variety of other recipes guests love.

Instructions to make Jammin' Jamaican Oxtails:

1. Pour marinade on top of meat and mix together using hands. Don't be afraid to get dirty. You want to make sure the meat is well coated.
2. Marinate for a minimum of 2 hrs; overnight for best flavor.
3. Using a Dutch pot, heat oil of choice (I like coconut oil). Add in a small piece of scotch bonnet/habanero pepper, a few pieces of sliced onion and one chopped clove of garlic and about one cup of HOT water. When water starts to boil, add oxtail (keeping marinade juices and sweet peppers etc. aside).
4. Let cook down (water goes down) while turning oxtail every few minutes. Then add more HOT water to cover oxtail.
5. Add sweet peppers and marinade juices to pot. Continue to stir, scraping up the bottom of the pot and stirring to get all of the beefs juices.
6. When water goes down again add paprika, allspice, oregano, and a teaspoon of parsley. Cover Oxtails again with HOT water.
7. Continue to stir oxtail and turn heat on low. Add in a whole scotch bonnet pepper (remove before serving or omit altogether if going easy on spiciness). Cover pot.
8. Continue to check pot every few minutes continuing to add enough water to cover whenever water becomes low. Let oxtail cook for about another 1 1/2 hrs, continuing to add water as necessary and adding seasoning salt to taste.
9. Add carrots to pot and cook for another 20 mins. (Carrots should be soft when Oxtails are done, but not dissolved in the water)
10. Add drained butter beans and cook for another 20 mins letting water simmer down enough for gravy.
11. Oxtails are done when the meat is nice and tender. If meat isn't tender, keep heat on low and continue to cook until tender.
12. Turn off stove. Serve with sweet plantains, rice and peas, salad or whatever your preference. Enjoy!

Karsten Moran for The New York Times Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming. Our authentic Jamaican oxtail recipe is so packed full of flavor, you won't need to try any others. Follow this recipe and you'll soon know how to make the dish for yourself. Before long you'll be teaching friends and family how to do it, too.

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