Ask a Jamaican how good a Jamaican restaurant is, and they'll probably ask how the oxtail is. It's a dish that shows whether a kitchen is willing to take its time.
What oxtail is
Oxtail is beef tail, cut into round pieces with a bone in the center. It has a lot of collagen and connective tissue. Cooked quickly, it's tough. Cooked slowly, it becomes rich, tender, and full of flavor, and the collagen turns the sauce thick and glossy.
Oxtail used to be an inexpensive cut. As more people discovered it, the price rose, which is one reason it's often among the most expensive dishes on a Jamaican menu.
The traditional method
Every Jamaican family has its own recipe, and we keep ours in the family. But the traditional method follows a few steps.
Season it well
The meat is cleaned and trimmed, then seasoned with ingredients like garlic, onion, thyme, scallion, pimento, black pepper, and browning. It usually sits for hours so the seasoning soaks in.
Brown it
The oxtail is seared in a hot pot until it's deeply browned. This step builds much of the dish's flavor and color.
Cook it low and slow
Liquid goes in, and the oxtail cooks for hours until the meat pulls easily from the bone. Many cooks add a whole scotch bonnet for flavor without much heat.
Finish the gravy
Near the end, many Jamaican cooks add butter beans, which soak up the gravy. The sauce reduces until it's thick enough to coat the rice.
How to eat it
Oxtail goes with rice and peas, so the gravy has something to soak into. Add plantains. Use your hands for the bones if you want; nobody here will judge you.
Why it matters to us
Oxtail is a lot of work, and there aren't shortcuts that taste right. When guests tell us our oxtail reminds them of home, we know the hours were worth it.
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