Sprinkle oxtails evenly with seasoned salt, black pepper and ground thyme and garlic.
Stir meat in seasonings.
Add tomatoes, scallion and chopped onions.
Splash sherry on meat.
Brown stovetop for 30 minutes.
Place in crock pot slow cooker
Slow cook on high 4 hours.
Serve over rice.
f there is any. Wash oxtails in cold water/vinegar solution
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Clean oxtails, trim away any excess fat,
ups).
Trim oxtails and pat dry. Season oxtails with salt and
easoning.
To prepare the oxtails: Preheat the oven to 325
Season the oxtails with salt and pepper. Put
Season the oxtails with salt and pepper.Add
n high heat.
Season oxtails with salt and pepper.
In a large mixing bowl pour flour; add salt and pepper to taste.
Batter oxtails.
In a large skillet, heat vegetable oil. Brown oxtails.
Place in baking dish with 2 to 3 cups of water. Add salt and pepper in water to your taste.
Quarter onion.
Add to oxtails.
Bake at 350\u00b0 for 1 hour.
Quarter potatoes; add to oxtails.
Cook 1 hour more until oxtails are good and tender.
kim off fat.
(Note: Recipe can be prepared to this
In a bowl, cover the oxtails with cold water. Let stand
Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
Cover and cook on LO heat for 8-9 hours.
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
Sprinkle oxtails with salt, pepper and paprika. Dredge in flour.
Brown on all sides in a heavy pan with fat. Remove browned oxtails and place in a roasting pan.
Mix carrots, onions, cloves, celery, tomatoes, bay leaves and water together.
Pour over browned oxtails in a roasting pan.
Cover and cook in a 350\u00b0 oven until tender. Remove cover the last 1/2 hour of cooking. Stir occasionally.
Combine oxtails, onions, green onions, thyme, browning sauce, red pepper flakes, seasoning blend, salt, hot sauce, garlic, and bay leaves in a large pot. Let marinate in the refrigerator, stirring as often as you can, 8 hours to overnight.
Place pot over medium heat. Pour in enough water to cover the oxtails. Simmer for 2 hours. Add beef broth and cook until oxtails are tender, about 2 hours 45 minutes. Add lima beans and cook until heated through, about 15 minutes. Discard thyme and bay leaves.
Place oxtails, garlic, onions, 1 tablespoon salt,
Brown oxtails in 1 tablespoon oil (they will make more as they brown), using ovenproof Dutch oven or other large pot that has a cover.
Turn oxtails with tongs until nicely browned on all sides.
Brown oxtails well in lightly oiled skillet.
Pour off drippings.
Add water, wine, bouillon cubes, soy sauce and salt. Bring to a boil.
Cover and simmer 2 1/2 to 3 hours.
Separate onion into layers.
Saute onion and green pepper lightly in oil, set aside.
Mix cornstarch and brown sugar thoroughly, add to oxtails.
Cook, stirring, until thickens and clears.
Stir in vinegar, onion and green pepper.