Oxtail is very much popular in the Jamaican cuisine. Oxtail is expensive in Jamaica; from $540.00 per lb. and upward. Oxtail is low in protein. Therefore, nutritionists recommended that legumes should be added to the oxtail to bring up the nutrition. Broad beans are high in protein, and often added to oxtail, hence oxtail and broad beans. I did not add broad beans to my oxtail.
I served my oxtail with French-fried chicken; chicken is high in protein as beans.
Oxtail will have a bland taste if isn't seasoned properly, so I take care to blend the right herbs and spices to enhance the taste and smell of the oxtail. I mixed mild spices and herbs (they can be blended successfully).The trick is to balance different flavour concentrations, while allowing each flavour to come through. Do not mask a mild spice with a stronger one. I experiment with varying mixtures to find flavours that please me. Any combination of spices can be used. This is one of my best combinations to season the oxtail.
Cooking Jamaican Food requires patience.
The secret lies in the spices and herbs that I used.
3 lbs. oxtail, visible fats removed, washed/drained
1 tsp. salt
2 tbsp. vegetable oil
Water to cook the oxtail
1 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. red cayenne pepper
1 tsp. dried basil leaves
1 tsp. ground cumin
3 tbsp. Chinese soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. food browning
1 stalk scallion
1 sprig fresh thyme
Few slices hot pepper
1 clove garlic
4 seeds pimento
4 slices onion
Mix dry marinate together in a small bowl. In a large bowl season oxtail with salt and dry marinate; use hand to rub directly onto the oxtail.
In a blender or food processor, blend or process the wet marinade and natural herbs until well combine.Rub the marinade onto the oxtail, cover and set aside for at least 30 minutes or overnight in the refrigerator.
Put a Dutch pot on high heat with 2 tbsp. vegetable oil to be hot. Add the seasoned oxtail as well as the marinate sauce into the hot oil, stir and cover. When the oxtail begins to fry, add enough water to cover the oxtail. When the water reduces, add more water--continue to add water until oxtail is cooked and tender.Enhance the taste by adding more salt if needed. Simmer over low heat until gravy thickens, remove from heat. Best with rice or rice and peas.
NB: Most people used a pressure cooker to cook oxtail. I did not use a pressure cooker; no specific reason. Oh, well, I must say the oxtail tastes much better when cooked the old-fashioned way.