This Braised Jamaican Oxtail Recipe is a Caribbean take on a classic Southern staple. Gelatinous beef oxtails are slowly simmered for hours in a homemade ‘jerk’ sauce rendering tender, fragrant and delicious pieces of goodness!
1/4cupmild jerk paste Walkerswood or Grace store bought brand
1tbspworcheshire sauce
3tbsppineapple juice
1tbspolive oil
1/2tbspkosher salt
1/2tbspblack pepper
1/4cupcider vinegar
1cupketchup
For the Oxtails
1tbspolive oil
5lbsoxtails
2tbspall-purpose flour
1medium oniondiced
3garlic clovesdiced
1medium carrotpeeled and diced
2celery stalksdiced
1red bell pepperdiced
1habanero pepper
1tbspkosher salt
1tbspblack pepper
1tbspallspice
3bay leaves
1 1/2cupred wine
3cupsJerk BBQ Sauce recipe below
1cupbeef broth
3fresh thyme sprigs
Instructions
For the Sauce
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.
Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.
For the Oxtails
Pre-heat oven to 275 degrees. Season oxtails with salt and pepper. Dust oxtails with flour. Set aside
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.
Take the habanero and using the sharp end of a knife puncture each side of the chili creating small slits/incisions.
Saute the onions, garlic, carrots, and celery for 4-5 minutes. Stir as needed.
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.
Add the wine to the pot and deglaze using a wooden spoon to scrape up the bits.
Add the bbq sauce, beef broth and remaining spices. Mix well, then add the oxtails and fresh thyme.
Cover with heavy lid and bake for 4 hours. Oxtails should be fork tender. Sauce should have the consistency of a thin bbq sauce.
Notes
Jerk BBQ Sauce can be made ahead of time
If you prefer a thicker gravy type consistency, mix two tablespoons of corn starch in a bowl of water. Stir well to create more of a slurry. Remove the oxtails from the pan, heat the pan on medium heat, then add the corn starch slurry to the sauce and mix well. Sauce should start to thicken after about 5 minutes.
Serve oxtails with rice and top with more of the sauce.