easpoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture
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
Clean oxtails, trim away any excess fat,
ps).
Trim oxtails and pat dry. Season oxtails with salt and
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
ason with Essence. Dredge the oxtails in the flour, coating
dd the garlic and saute for 1 minute to release its
Season the oxtails with salt and pepper.Add
Jamaican Curry Powder:.
Toast the
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.
Place oxtails, garlic, onions, 1 tablespoon salt,
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.
In a bowl, cover the oxtails with cold water. Let stand
0% power, then high power for 6 to 8 minutes.
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.
n high heat.
Season oxtails with salt and pepper.
f the pies.
Bake for 30 to 40 minutes in
Clean oxtails and
place
in a boiling pot.
Cover with water and boil for 1 hour.
Add the other ingredients and boil for another 2 hours or until meat is tender.
Serves 8 to 10.
r potatoes, and be ready for some lip-lickin' grub.