Jamaican Oxtail Recipe
(Uses Pressure Cooker)

by Pat Clarke
(Grand Rapids, MI)

Serves 6
2 lb oxtail
1 1/2 tbsp salt
1 1/2 tbsp pepper
3 tbsp oil
1 cup sliced onion
2 cloves garlic, crushed
sprig of thyme
3 tbsp flour
3 cups water
1/2 cup ketchup
1 tsp lime juice
1 can butter beans (drained)
3 tbsp dry sherry (optional)

Rinse oxtail and season with salt and pepper. Fry in oil until brown. Place browned oxtail in pressure cooker with onion, garlic and sprig of thyme.

Add flour to the remaining oil and stir well with a wooden spoon to make a roux. Cook this roux for several minutes until it is a rich brown color. Add water to the roux and continue to cook until it boils. Once it boils pour the liquid over the meat in the pressure cooker.

Pressure cook for 40 minutes. Turn off the heat, safely reduce pressure and carefully open the pot. At this point add spinners if desired (see recipe below). With or without spinners -- cook for 20 minutes longer.

Stir in ketchup, lime juice and beans. Add sherry (optional). Serve hot with plain rice or rice & peas. Add a serving of steamed vegetables to your plate for a complete meal.

Spinners (Small Dumplings)
1 1 Cup Flour
1/4 tsp salt
A little water.
Sift the flour and salt. Add enough water to form a firm dough. Roll the dough into tube shapes (approx 1" long and 1/4" thick. Drop the spinners into your stew and heat 15-20 minutes before serving.

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