Learn to get the best Jamaican Style Oxtails and Beans. My Jamaican Oxtails and Beans recipe is really a slow-cooked, thick and savory beef that has bacon, taters, and butter beans for added heartiness.
- 1 oxtail a couple of-2.5 lb. Chop up
- 4 tblsp. cornflour
- 2 tblsp. oil
- Salt and Pepper
- 4 rashers (slices) Bacon (Sugar cured, rindless)
- 2 medium onions sliced
- 1 clove garlic clove crushed
- 4 carrots pared and sliced
- 1 cup peeled chopped tomato plants
- 1 pint (16 fl. Oz) warm water
- 2 whole scotch bonnet peppers
- 2 stalks eco-friendly onions finely sliced
- 1 spring thyme
- 1 can butter beans (Lima beans)
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- Trim away extra fat and put oxtail in boiling water for two to three minutes to blanch.
- Drain well on absorbent paper and coat with cornflour.
- Sprinkle with pepper and salt.
- Heat oil in heavy skillet and brown oxtail on sides removing when brown.
- Pour off extra fat.
- Dice bacon and fry for any couple of minutes.
- Return oxtail to pot with bacon, add carrots, onion, garlic clove, tomato plants, scotch bonnet pepper and warm water.
- Cover and simmer lightly for several.5 to 4 hrs or until oxtail is nearly tender.
- At this time increase the liquid if required and season.
- Cover and simmer for twenty to thirty minutes. Add some butter beans and permit to simmer for three or four minutes.
- Serving for 4. Serve with Grain and Peas