I went to Jamaica for my vacation and had oxtail there. anyone have the recipe for this delicious meat.?

Answer 1

Jamaican oxtail stew



2 lb oxtail
1 salt & black pepper
2 clove garlic (minced)
1 spring thyme
2 whole jamaican pimento
2 onions (chopped)
1 tomato (chopped)
1 scotch bonnet or any whole
1 large green pepper
1 tin lima beans or broad beans


Instructions

Wash oxtail and season with salt, black pepper, garlic and brown in oil . Drain the oil and add about 4 cups of water to the oxtail and
bring to a boil, add thyme, onions and tomato. Add the whole
pimento to the stew. (it looks like a whole peppercorn). Lower heat and simmer until the oxtail is tender. Add more water if necessary..
When the oxtail is tender add the hot pepper (to your desired heat) and add the beans. Simmer until water evaporates leaving a thick gravy. Serve with rice and peas

Answer 2

I'll give you 3 recipes.

1)NGREDIENTS:

Serves: 4

2 lbs. (1 kg.) oxtail
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
2 cans of broad beans
Salt

Brown oxtail in oil. Add 4 cups of water and boil until tender. Add water if necessary. Add tomatoes, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and broad beans. Lower heat, cover and simmer again for 10 minutes.

Best served with rice and peas.


2) 3 lbs oxtails
1/2 lb carrots, sliced
1 large onion, chopped
4 cups water (or 3 cups water and 1 cup beef stock)
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
2 tablespoons tomato paste
salt & freshly ground black pepper, to taste
1 bay leaf, crumbled
Flour Dumplings
1 cup all-purpose flour
1/4 teaspoon salt
water, as needed



1. Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
2. Combine all ingredients, except the dumplings, in a large, heavy saucepan.
3. Cover and simmer for about 2 hours.
4. Add water if necessary.
5. Stir, add the dumplings, and return to low heat for 20 minutes.
6. Serve hot.
7. FLOUR DUMPLINGS:.
8. Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
9. (A sticky dough makes a soft pasty dumpling.).
10. Knead in the bowl or on a lightly floured board until smooth.
11. Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
12. Add to the stew for the last 20 minutes of cooking.
13. *As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
14. Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.

Answer 3

OXTAIL RECIPE

INGREDIENTS:

Serves: 4

2 lbs. (1 kg.) oxtail
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
2 cans of broad beans
Salt

Brown oxtail in oil. Add 4 cups of water and boil until tender. Add water if necessary. Add tomatoes, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and broad beans. Lower heat, cover and simmer again for 10 minutes.

Best served with rice and peas.

Answer 4

we use oxtails in soup, take your favorite beef vegetable soup recipe and use oxtails instead of beef.

paula deen from the food television network has a good recipe for braised oxtails. the recipe name is michaels favorite oxtails with buttered rice. go to the site and type in oxtail. there are 29 recipes. even one for a caribbean-style oxtails, braised oxtails and a oxtail stew. enjoy

Answer 5

Oxtail soup is one of my favorites! Have found oxtail available at local supermarkets. Alas, I do not have a recipe for it.

However, try this ...

http://www.google.com/search?hl=en&q=oxtail+recipes%5D&btnG=Google+Search

Hope this helps.

The Ol' Sasquatch Ü

Answer 6

try looking in british cook books as they are very fond of oxtail and the soup you get from it is to die for.....remember when you are using it for a dish it requires some cooking time as it is a less tender cut of meat......i use it in my beef barley soup.......

Answer 7

RED-WINE-BRAISED OXTAILS

Two 750-ml. bottles dry red wine (preferably Burgundy)
12 large oxtail pieces (about 6 pounds total)
1/2 stick (1/4 cup) unsalted butter
5 shallots
5 garlic cloves
2 medium carrots
2 medium leeks (white parts only)
1 medium onion
2 celery ribs
3 fresh thyme sprigs
3 bay leaves
1 bunch parsley stems
about 4 cups beef broth
Accompaniment: celery root puree or mashed potatoes

Preheat oven to 325°F.

In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.

Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.

Serve oxtails and sauce with celery root puree or mashed potatoes.

Serves 6.

BRAISED OXTAILS WITH STAR ANISE AND CHINESE GREENS

What to drink: D'Arenberg 2004 The Footbolt Shiraz from South Australia ($19), with lovely cocoa and blackberry notes that go well with Chinese flavors.

12 (2- to 2 1/2-inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmed
2 cups low-salt chicken broth
1 large onion, halved, thinly sliced
1/2 cup soy sauce
8 large garlic cloves, peeled
8 whole star anise*
6 (1/4-inch-thick) rounds fresh ginger
3 tablespoons dark brown sugar
1 tablespoon Chinese brown bean sauce (not ground)**
2 tablepoons tomato paste
12 to 18 yu choy, baby choy sum, or baby bok choy

Chopped green onions

*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
**Available at Asian markets.

Arrange oxtails in single layer in heavy large pot. Add next 9 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.

Spoon off and discard fat from sauce. Rewarm oxtails over low heat. Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.

Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well.

Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.

Makes 4 to 6 servings.

Answer 8

hunt an ox get its tail and cook it