Slow Cooker Oxtail Recipe Jamaican

May 08, 2023 Post a Comment

Description

This Slow Cooker Oxtail Recipe Jamaican is a classic Jamaican dish that is full of flavor! Rich and savory, this slow-cooked oxtail is perfect served over rice or mashed potatoes. Oxtail is definitely not a common food in most households, but it is definitely a favorite in Jamaica. The slow cooking process helps to tenderize the oxtail and infuse it with the flavors of the herbs and spices. The result is a delicious and hearty meal that will have your family begging for more!

This slow cooker oxtail recipe is perfect for a weeknight meal, as it is cooked low and slow in your slow cooker. You can prepare it in the morning, and it will be ready by the time you get home from work. The slow cooking process allows the flavors to meld together and create a delicious and comforting meal. This is a great recipe to make if you are feeding a larger crowd, as it can easily be doubled or tripled.

Ingredients

For this Slow Cooker Oxtail Recipe Jamaican, you will need:

4-5 pounds of oxtail
2 tablespoons of olive oil
2 onions, chopped
2 cloves of garlic, minced
1 tablespoon of fresh thyme leaves
1 teaspoon of allspice
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cloves
1/2 teaspoon of ground cayenne pepper
1/4 teaspoon of ground black pepper
2 tablespoons of tomato paste
2 cups of beef broth
1/4 cup of dark rum (optional)
Salt and pepper, to taste

Instructions

1. Start by seasoning the oxtail with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the oxtail pieces and brown on all sides, about 5-7 minutes. Transfer the oxtail pieces to the slow cooker.

2. In the same skillet, sauté the onions and garlic until softened, about 2 minutes. Add the thyme, allspice, nutmeg, cinnamon, ginger, cloves, cayenne pepper, and black pepper. Cook for 1 minute, stirring constantly. Add the tomato paste and stir to combine. Pour the mixture into the slow cooker.

3. Add the beef broth and dark rum, if using, to the slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-6 hours. The oxtail should be tender and falling off the bone.

4. Once the oxtail is cooked, remove the oxtail pieces from the slow cooker and place them on a plate. Discard the bones. Skim off any excess fat from the sauce and season with salt and pepper, to taste. Serve the oxtail pieces with the sauce over rice, mashed potatoes, or your favorite side dish.

Equipment

For this Slow Cooker Oxtail Recipe Jamaican, you will need the following equipment:

Large skillet
Slow cooker
Plate
Spoon

Notes

This recipe can easily be doubled or tripled if you are feeding a larger crowd. You can also prepare this recipe in advance and store it in the refrigerator for up to 3 days. Reheat it in the slow cooker or in the microwave before serving.

Nutrition

One serving of this Slow Cooker Oxtail Recipe Jamaican contains approximately 370 calories, 32 grams of fat, 4 grams of carbohydrates, and 18 grams of protein. This recipe is high in iron, vitamin B12, and zinc. It is also a good source of dietary fiber.