Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I cook oxtails?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I cook oxtails?),it will help you,my kids.
I am looking for a Jamaican oxtail recipie.
Answer:
jah no
me husband jamaican so while me don't have an actual bloodclatt recipe me can tell you ow me cook dem
1 to 2 lbs oxtail
thyme
seasoning salt
4 cups water
1 packet goya seasoning
1 cup of dry butter beans
1 can carrots
salt
onion
black pepper
red pepper flakes
1 lb white potatos cut up in quarters
me throw all dat in a pot and let it cook slow all day till de meat fall offn da bone me cook to taste no set instructions but me let it cook all day and serve with cabbage and rice and peas
it must be good cuz we still married after 20 years
!!!
Jamaican Oxtail...Love it !...or Leave it Alone.
Auntie Mae-Mae’s Jamaican Oxtail (Stew)
Jamaican Oxtail
2 lb. Oxtail
1 Lg. Onion (chopped)
1 lg. Green Bell Pepper (chopped)
1 tbsp Paprika
2 tbsp. Salt or Seasoned Salt
3 Carrots (cleaned and chopped)
1oz. Jamaican Browning
1 can Butter Beans
2 clove Garlic
4 Stlks.Thyme
6 Pimento Berries (Allspice)
1 oz. Vinegar
Before we start making this stew, I must bring to your attention that there are different ways to make Jamaican-style oxtails, according to my wife Mavis.
The method presented here is one of the ways we know will give you the “seasoned gravy taste.” Another thing, if you cook oxtails very often, lets say twice per week you should invest in a pressure–cooker.
A 14 quart or 20 quart would make you a lot of oxtails in a week, so you decide. OK…
Method :
Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.
Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.
Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.
Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.
Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.
When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.
Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.
The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.
Note :
The cooking time for these Jamaican oxtails should take about an hour and a half. That’s a lot less than the usual 4 to 5 hours it takes to cook oxtails.
And the type of oxtails you use can lessen the amount of time it takes when preparing this dish.
YAH MON!
Jamaican oxtail stew
Oxtail taste a lot better if you marinate it overnight.
2 lb oxtail
1 tsp seasoning salt
1 tsp black pepper
2 clove garlic (minced)
1 spring thyme
1 tbsp onion powder
1 tbsp garlic powder
2 onions (chopped)
1 tomato (chopped)
1 tbsp dark mushroom soya sauce
1 scotch bonnet or any whole
1 large green pepper
1 tin lima beans or broad beans
Instructions
Wash oxtail and season with mushroom soya sauce, seasoning salt, black pepper, garlic powder and onion powder. Cover and let marinate in refrigerator over night. Heat pot (preferably dutch pot) with about 1 tbsp of cooking oil, add all of the marinated oxtail along with juice from oxtail to hot pot, cover and let simmer for about half an hour on high heat stirring constantly, let it cook until the liquid start drying out, add about 4 cups of water to the oxtail and bring to a boil, add thyme, onions and tomato. Lower heat and simmer until the oxtail is tender. Add more water if necessary..
When the oxtail is tender add the hot pepper (to your desired taste) and add the beans. Simmer until water evaporates leaving a thick gravy. Serve over rice and peas
I don't have a recipe, but I have to tell people out there who doubt....oxtails are delicious. I thought I would never eat them, and I did one day by accident, someone had something that looked like stew with potatoes in it, I asked for some and it was like heaven....of course they told me it was oxtails..which really is beef, taste just like stew beef to me.happy eating folks
this is how I cook it:
1 lb oxtail
tomato
scotch bonnet pepper
thyme
pimento seeds
onion
powder seasoning: meat seasoning and all-purpose seasoning
salt
soya sauce
1 tin Grace Butter Beans
cooking oil
1. seasoning the oxtail with all the seasonings, allow to marinate for about 2 hours.
2. put some cooking oil in your dutch pot and allow the oil to get hot.
3. separate the oxtail from the seasoning
4. put the oxtail in your dutch pot and cover, allow the oxtail to brown.
5. when the meat starts to fry, add some water and cover (repeat this process until the meat is tender) OR put the meat in a pressure cooker and cook until tender.
6. add seasoning and allow to simmer for 5 minutes
7. drain butter beans and add to meat, allow to simmer for 3 or so minutes.
voila! enjoy with white rice.
There is no recipe you cook them with your own style they do not have to be jamaican
The best method to cook oxtails is by braising, at a low temperature, for a long time. Just throw together some hearty meat stock, dry sherry, bay leaf, allspice, bouquet garni, dry mushrooms, leeks, and a bit of tomato paste. Put everything in a roasting pan with the oxtails (you might want to pan-sear them beforehand for more attractive color), cover well with foil, and braise in the oven at 325 F for about 6 hours, or until the meat is falling off the bone.
Then remove the meat and discard the bones. Strain the braising liquid and skim off fat. The braising liquid can be used as a base for a soup -- thin it out with a little bit of beef stock, if necessary, add the oxtail meat back and some caramelized onions. Serve with toasted baguette. Yummy.
oxtails???!!! WHY???!!!!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I cook oxtails?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I cook oxtails?),it will help you,my kids.
I am looking for a Jamaican oxtail recipie.
Answer:
jah no
me husband jamaican so while me don't have an actual bloodclatt recipe me can tell you ow me cook dem
1 to 2 lbs oxtail
thyme
seasoning salt
4 cups water
1 packet goya seasoning
1 cup of dry butter beans
1 can carrots
salt
onion
black pepper
red pepper flakes
1 lb white potatos cut up in quarters
me throw all dat in a pot and let it cook slow all day till de meat fall offn da bone me cook to taste no set instructions but me let it cook all day and serve with cabbage and rice and peas
it must be good cuz we still married after 20 years
!!!
Jamaican Oxtail...Love it !...or Leave it Alone.
Auntie Mae-Mae’s Jamaican Oxtail (Stew)
Jamaican Oxtail
2 lb. Oxtail
1 Lg. Onion (chopped)
1 lg. Green Bell Pepper (chopped)
1 tbsp Paprika
2 tbsp. Salt or Seasoned Salt
3 Carrots (cleaned and chopped)
1oz. Jamaican Browning
1 can Butter Beans
2 clove Garlic
4 Stlks.Thyme
6 Pimento Berries (Allspice)
1 oz. Vinegar
Before we start making this stew, I must bring to your attention that there are different ways to make Jamaican-style oxtails, according to my wife Mavis.
The method presented here is one of the ways we know will give you the “seasoned gravy taste.” Another thing, if you cook oxtails very often, lets say twice per week you should invest in a pressure–cooker.
A 14 quart or 20 quart would make you a lot of oxtails in a week, so you decide. OK…
Method :
Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.
Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.
Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.
Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.
Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.
When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.
Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.
The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.
Note :
The cooking time for these Jamaican oxtails should take about an hour and a half. That’s a lot less than the usual 4 to 5 hours it takes to cook oxtails.
And the type of oxtails you use can lessen the amount of time it takes when preparing this dish.
YAH MON!
Jamaican oxtail stew
Oxtail taste a lot better if you marinate it overnight.
2 lb oxtail
1 tsp seasoning salt
1 tsp black pepper
2 clove garlic (minced)
1 spring thyme
1 tbsp onion powder
1 tbsp garlic powder
2 onions (chopped)
1 tomato (chopped)
1 tbsp dark mushroom soya sauce
1 scotch bonnet or any whole
1 large green pepper
1 tin lima beans or broad beans
Instructions
Wash oxtail and season with mushroom soya sauce, seasoning salt, black pepper, garlic powder and onion powder. Cover and let marinate in refrigerator over night. Heat pot (preferably dutch pot) with about 1 tbsp of cooking oil, add all of the marinated oxtail along with juice from oxtail to hot pot, cover and let simmer for about half an hour on high heat stirring constantly, let it cook until the liquid start drying out, add about 4 cups of water to the oxtail and bring to a boil, add thyme, onions and tomato. Lower heat and simmer until the oxtail is tender. Add more water if necessary..
When the oxtail is tender add the hot pepper (to your desired taste) and add the beans. Simmer until water evaporates leaving a thick gravy. Serve over rice and peas
I don't have a recipe, but I have to tell people out there who doubt....oxtails are delicious. I thought I would never eat them, and I did one day by accident, someone had something that looked like stew with potatoes in it, I asked for some and it was like heaven....of course they told me it was oxtails..which really is beef, taste just like stew beef to me.happy eating folks
this is how I cook it:
1 lb oxtail
tomato
scotch bonnet pepper
thyme
pimento seeds
onion
powder seasoning: meat seasoning and all-purpose seasoning
salt
soya sauce
1 tin Grace Butter Beans
cooking oil
1. seasoning the oxtail with all the seasonings, allow to marinate for about 2 hours.
2. put some cooking oil in your dutch pot and allow the oil to get hot.
3. separate the oxtail from the seasoning
4. put the oxtail in your dutch pot and cover, allow the oxtail to brown.
5. when the meat starts to fry, add some water and cover (repeat this process until the meat is tender) OR put the meat in a pressure cooker and cook until tender.
6. add seasoning and allow to simmer for 5 minutes
7. drain butter beans and add to meat, allow to simmer for 3 or so minutes.
voila! enjoy with white rice.
There is no recipe you cook them with your own style they do not have to be jamaican
The best method to cook oxtails is by braising, at a low temperature, for a long time. Just throw together some hearty meat stock, dry sherry, bay leaf, allspice, bouquet garni, dry mushrooms, leeks, and a bit of tomato paste. Put everything in a roasting pan with the oxtails (you might want to pan-sear them beforehand for more attractive color), cover well with foil, and braise in the oven at 325 F for about 6 hours, or until the meat is falling off the bone.
Then remove the meat and discard the bones. Strain the braising liquid and skim off fat. The braising liquid can be used as a base for a soup -- thin it out with a little bit of beef stock, if necessary, add the oxtail meat back and some caramelized onions. Serve with toasted baguette. Yummy.
oxtails???!!! WHY???!!!!
correctness,It's Non-profit and only for informational purposes.
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