Reviews Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 2107_recipe_oxtails.jpg
Ingredients Ingredient Checklist 3 tablespoons Jerk Mix 2 tablespoons canola oil 12 pieces oxtail, each 5 inches long 1/2 cup olive oil 2 medium Spanish onions, finely chopped 1 can (26 ounces) whole peeled tomatoes, drained 1 bay leaf 1 piece fresh ginger (3 inches), peeled and chopped 6 cloves garlic, minced 2 Scotch bonnet chiles, seeds and ribs removed, finely chopped 1 1/2 teaspoons chile powder 1 teaspoon coarse salt 1/2 teaspoon ground cumin 1/2 teaspoon coriander seeds 4 cups homemade or store-bought low-sodium canned chicken stock 1/2 cup brewed coffee 1 tablespoon Worcestershire sauce 1/2 cup honey
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 2107_recipe_oxtails.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
2107_recipe_oxtails.jpg
2107_recipe_oxtails.jpg
Ingredients
Ingredients
- 3 tablespoons Jerk Mix 2 tablespoons canola oil 12 pieces oxtail, each 5 inches long 1/2 cup olive oil 2 medium Spanish onions, finely chopped 1 can (26 ounces) whole peeled tomatoes, drained 1 bay leaf 1 piece fresh ginger (3 inches), peeled and chopped 6 cloves garlic, minced 2 Scotch bonnet chiles, seeds and ribs removed, finely chopped 1 1/2 teaspoons chile powder 1 teaspoon coarse salt 1/2 teaspoon ground cumin 1/2 teaspoon coriander seeds 4 cups homemade or store-bought low-sodium canned chicken stock 1/2 cup brewed coffee 1 tablespoon Worcestershire sauce 1/2 cup honey
Directions
Combine jerk mix and canola oil in a large bowl. Add oxtail and toss to coat. Cover and refrigerate 8 hours.
Heat olive oil in a large Dutch-oven over high heat. Working in batches, add oxtail and onions and cook, stirring occasionally, until browned, 15 minutes.
Add tomatoes, bay leaf, ginger, and garlic; bring to simmer. Stir in chiles, salt, chili powder, cumin, coriander, chicken stock, coffee, and Worcestershire sauce. Cover, reduce heat, and continue simmering 2 hours.
Add honey and continue simmering, uncovered, until oxtail is tender, 20 to 30 minutes. Remove bay leaf, and serve.
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Barbecued Oxtail
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barbecued Oxtail
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
