Oxtail
Braised oxtail seasoned with Jamaican spices and herbs.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Braised oxtail, as prepared in Jamaica, has its roots in the island's colonial past. Oxtail, a less desirable cut of meat historically reserved for the lower classes and enslaved people, was transformed into a flavorful and hearty dish. The dish reflects the influence of African culinary traditions, combined with readily available Caribbean ingredients and cooking techniques.
Braised oxtail is a staple dish in Jamaican cuisine, often served at family gatherings, celebrations, and special occasions. It represents resourcefulness, resilience, and the ability to create something delicious from humble beginnings.
Sunday Dinner Staple
Oxtail is a popular choice for Sunday dinner in many Jamaican households. The long braising time allows families to gather and socialize while the aroma fills the home.
Celebratory Dish
Oxtail is often served at weddings, birthdays, and other important celebrations, signifying abundance and hospitality.
Resourcefulness and Tradition
The dish highlights the historical resourcefulness of Jamaican cooks, who transformed a less desirable cut of meat into a culinary masterpiece.
Braised oxtail boasts a deeply savory and rich flavor profile, characterized by tender, fall-off-the-bone meat infused with aromatic spices and herbs.
The dominant flavor is rich beefiness, derived from the long braising of the oxtail. This is complemented by the sweetness of browned sugar or caramel, the savory notes of soy sauce (or browning sauce), and the warmth of allspice, ginger, and Scotch bonnet peppers (often used sparingly or whole to control the heat). Thyme, garlic, and onions further contribute to the complex and aromatic gravy. Some variations may include butter beans, which add a creamy texture and subtle flavor.
Browning is Key
Thoroughly browning the oxtail before braising is crucial for developing a rich, deep flavor. Don't overcrowd the pot – brown the oxtail in batches.
Low and Slow
Braising the oxtail over low heat for a long period (at least 3-4 hours) is essential for tenderizing the meat and allowing the flavors to meld together.
Adjust the Heat
Scotch bonnet peppers add a distinct flavor, but they are potent. Use them whole or with caution, and remove the seeds for less heat. Taste the gravy periodically and adjust the seasoning as needed.
Skim the Fat
During braising, excess fat will render out of the oxtail. Skim this off periodically to prevent the gravy from becoming greasy.
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