Chef Omar Sybblis’ Jamaican Oxtail Recipe
One taste of Chef Sybblis’ rich stew made from the “5th quarter” and you will understand why every Jamaican loves Oxtail.
- Yield: 12 1x
- Category: Main
- Cuisine: Jamaican
Ingredients
Scale
- 4 kg oxtail
- 2 cups Marinade
- ½ cup soya sauce
- 1 litter beef stock
- 1 ½ cups chopped onions
- 2 Tbs minced garlic
- 1 generous sprig of Thyme
- salt and black pepper to taste
- 2 cups cooked Broad Beans (Lima Beans)
- Ingredients for the Marinade
- 1 medium onion (finely chopped)
- 1/2 cup scallions (finely chopped)
- 1 hot pepper (finely chopped)
- 3 tablespoons soy sauce
- 1 tablespoon oil
- 1 tablespoon cider or white vinegar
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt (kosher or sea salt is preferable)
- 1 teaspoon Pimento (Allspice, ground)
Instructions
- Place Ox tail in a non-reactive bowl, season with salt and black pepper to taste.
- Pour marinade and soya generously on the seasoned Oxtail, then set aside to marinate 12 hours or overnight.
- Place marinated Oxtail on a sheet pan and roast in a medium temperature oven (approx. 350 f), till tenderness and desired color is achieved.
- At least 30 minutes.
- Pour off the excess fat from the roasted Oxtail; remove from roasting pan and set aside.
- In a large braising pot or preferably a large Dutch pot.
- Sauté onions and garlic till golden, then add reserved roasted oxtail
- Take leaves off thyme stem and crumble into pot.
- Cover and cook very slowly over a medium flame till tender, about 1 1/2 hours.
- Then add the cooked broad beans and simmer. As necessary add stock (beef) as needed to extend the cooking process to tenderness.