Jerk Oxtail

Jerk Oxtail (Jamaica)

A deeply flavorful, slow-cooked dish where tender oxtail is marinated in fiery Scotch bonnet peppers, allspice, ginger, and thyme, then braised in a rich, aromatic stew. The result is smoky, spicy, and savory meat with a signature Jamaican warmth, perfect with rice and peas.

Ingredients:

For the Marinated Oxtail:

• 4 lbs oxtail
• 1 inch knob ginger, peeled
• 1 tbsp (14.8ml) ground allspice
• 4 scallions
• 2 scotch bonnet peppers
• 4 sprigs fresh thyme, chopped
• Juice of 1 lime
• 2 tbsp (29.6ml) white vinegar
• 4 tbsp (59ml) soy sauce
• 1 tbsp (14.8ml) Maggi sauce
• 2 tbsp (29.6ml) brown sugar
• 1 tbsp (14.8ml) salt

 

For the Stew:

• 1 liter beef stock
• ¼ cup (60ml) all-purpose flour
• 1 large carrot, thinly sliced
• 2 stalks celery, thinly sliced
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 inch knob ginger, peeled and chopped
• 1 tbsp (14.8ml) browning sauce
• 1 scotch bonnet pepper, halved
• 3 sprigs fresh thyme, chopped
• 1 bay leaf
• 1 cinnamon stick
• 5 cloves, crushed
• 10 allspice berries, crushed
• 2 tbsp (29.6ml) neutral oil such as vegetable or canola
• Salt and ground black pepper to taste
• Rice and peas for serving, optional

 

Method:

Prepare the Oxtail:

Add the ginger, ground allspice, scallions, scotch bonnet peppers, thyme, lime juice, white vinegar, soy sauce, Maggi sauce, brown sugar, and salt to a food processor and blend to combine into a marinade.

Add the oxtails and marinade to a large bowl, cover with plastic wrap, and place in the fridge for at least 24 hours.

Heat a grill or grill pan on high heat. Add the oxtail, reserving the leftover marinade, and grill until they are charred on all sides. Remove oxtail from the grill and set aside.

 

Make the Stew:

Preheat the oven to 300 F (150 C).

Heat the oil in a large oven-safe pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, and ginger and cook, stirring occasionally, for 10 minutes.

Add the cloves, allspice, cinnamon stick, scotch bonnet halves, thyme, and bay leaf and continue to cook, stirring occasionally, for 5 minutes more.

Add the flour, stir, and cook for 1 minute more.

Pour the stock in slowly while stirring to lift up any flavorful bits on the bottom of the pot and bring to a boil.

Add the browning, salt, pepper, grilled oxtail, and excess marinade. Cover with a lid, place in the oven, and cook for 3 and a half hours.

Serve the oxtail with rice and peas, if desired.