One of the many meals that was frequently on my family’s table was oxtails. When that tender meat hit the plate, we couldn’t get enough No need to worry about whether we’d eat it all.
Perhaps, Jamaica is most popular for it’s oxtail recipe, but oxtails are eaten all over the world. Russians and Jews eat oxtail stew. Koreans make an oxtail soup called kkori gomtang. Peruvians use a lot of cilantro and Serrano peppers in their recipe. The Romans eat a braised version called Coda alla Vaccinara, which is a staple of the culture. In newer versions it may includes ingredients like cocoa and tomatoes.
Now, I don’t know if my mother looked to the Caribbean for her inspiration; I wasn’t taking notes at the time. However, as an adult I recognized that any Caribbean restaurant worth its salt knew how to make a mean order of oxtails, and that’s pretty much what I’ve been going with since then. However, there are those who relish taking their culinary skills to higher heights and deeper depths…so here’s to you achievers! Try this recipe for Jamaican oxtail from the Grandbaby Cakes website.
Ingredients for Jamaican Oxtail
- 1 tbsp olive oil
- 5 lbs oxtails
- 2 tbsp 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 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp allspice
- 3 bay leaves
- 1 1/2 cup red wine
- 3 cups Jerk BBQ Sauce recipe below
- 1 cup beef broth
- 3 fresh thyme sprigs
See the recipe instructions for Jamaican oxtails and the ingredients for the Jerk Barbecue sauce at Grandbaby-Cakes.com.
Multi Cultural Cooking Network 