Jamaican Oxtail

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Jamaican Oxtail

Yield: 2

Author: April Jackson

Prep time: 20 MinCook time: 120 MinInactive time: 8 HourTotal time: 10 H & 20 M

This Jamaican staple is heavily influenced by Chinese ingredients to create a delish melting pot of flavours.

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Ingredients

• 1kg oxtail (ask you butcher to chop in 1" thick chunks)
• 2 tbsp oil
• 3 onions, finely chopped
• 2 scallions (spring onion), chopped
• 5 tbsp soy sauce
• 4 cloves garlic, chopped
• 2 tbsp ginger, chopped (skin on is fine)
• 4 tbsp thyme leaves (fresh)
• 2 scotch bonnet peppers, chopped
• cornflour for dusting
• 1 tsp black pepper
• salt to taste

Instructions

1. Take the scallions, garlic, ginger, thyme and soy sauce into a bowl to make a marinade and mix with the clean oxtail and refrigerate overnight.
2. Remove oxtail from the marinade and dust lightly with cornflour
3. Heat some oil in a big pot and sear each piece of oxtail on both sides. Do not overcrowd the pan.
4. Add the marinade and cook for a couple minutes .
5. Add enough water to be level with all of the meat and scrape the bottom of the pan so that all the flavour goes into the gravy.
6. Bring to boil, then cover and cook on a low heat for 2-2.5 hours or until the meat slips off the bone (You could use a pressure cooker to reduce the cooking time).