1 medium onion chopped
2 sprigs of green onion chopped
6 cloves of garlic minced
1/2 scotch bonnet pepper minced with seeds
1/2 cup low sodium soy sauce
2 tsp fresh thyme or 2 tsp dry
1 tbs dark brown sugar
2 tsp paprika
2 tsp ground allspice
2 tbs red wine vinegar
1 tbs minced fresh ginger
2 tsp Ground black pepper
2 tsp salt
Add this mixture to 2 lbs trimmed beef oxtails.
Marinate 24-48 hours to tenderize the beef and season it properly.
You will need 2 cups of beef stock and 1 1/2 cups water for the next part of recipe.
Heat oven to 350
Heat a cast iron roasting pot or a heavy bottomed pot on medium heat.
Add 1/4 c. olive oil to pot
Add pieces of meat to pot laying evenly in pan.
Do not add the onions and garlic from the marinade with the meat.
Brown meat evenly on all sides , be careful not to burn the oxtails.
You have to keep an eye on the oxtails while browning.
After the meat is completely browned add the rest of the marinade and the 2 cups of beef stock.
Turn the heat down to medium and cover the pot let it cook for 10-15 minutes stir it every 3-4 minutes so nothing burns or sticks on the bottom of the pot. When the liquid is reduced by half add the water and put the covered pot into your oven to finish cooking.
This will take 35-50 minutes depending on how big the oxtails are. Check it every 10-15 minutes to loosen from the bottom of pan. You can add more water if it's reducing too quickly ( 1/2 cups at a time.
The meat should start to fall off the bone when finished cooking. Adjust seasoning if you like. There shouldn't be a lot of liquid left in the pot.
Serve with white rice, rice and peas or rice and red kidney beans. (Or mashed potatoes which is what I like (hmm, potatoes).
You could also cook it stove top in the same pot for 45 minutes to an hour. Just keep it on medium heat and check it every 5-7 minutes to ensure it doesn't stick or burn. The sauce will thicken up because of the natural gelatin in the oxtails. That is what makes them so sticky and delicious.
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