Sunday, August 12, 2012

Jamaican Oxtail Stew -Crockpot and Pressure Cooker Recipes

Sunday Dinner

Check out my new blog called Jamaica Mixed In for more fun and exciting recipes, along with this amazing crockpot

This is my most popular recipe so far so I am including a step by step process as it does require some TLC to get a great tasting finished dish. Growing up in Jamaica, this was prepared on Sundays and definitely a dinner to look forward to, we love oxtail. Similar to Osso Bucco, the meat surrounds a center bone and falls off tender when properly cooked. Unlike the other recipes, this will take a while to prepare, but if you have a slow cooker you are in good shape. You will need a full 7-9 hours to make this dish. If you have a pressure cooker, there is also a quicker recipe below. You will cut down the time significantly. This stew is best served with rice and peas (kidney beans). See recipe for this Rice and Peas dish and some Coleslaw to add some crunch and color to your dish.

3lbs of Fresh Oxtail
Powdered Steak Seasonings
All Purpose Seasoning (Goya has good ones)
1 Bunch of Scallions
2 Tomatoes
1 Green Pepper
2 Large Onions
Thyme (fresh is best, but I used dried in this recipe)
16 Ounces of Beef Broth
Seasoned Salt
8 Cloves Garlic
Black Pepper
1 Tablespoon Vinegar
10 Pimento Berries (Allspice)
1 Can Butter Beans
2 Tablespoon Browning Sauce


Crock Pot Bath:
Add beef broth, thyme,  1/2 scallion, pimento berries, green pepper,  4 cloves of garlic, 1 onion sliced or chopped and allow to heat. Wash meat with vinegar and water. Generously season with salt, pepper, steak and all- purpose seasonings. Let marinate for at least an hour, covered in a Tupperware. Heat oil in a frying pan, and add browning sauce to meat. Transfer meat to pan and brown on each side for about 4 minutes. Once all of the pieces have been browned for color and texture, transfer to the crock pot "bath." Cook on high for 5 hours or on low for 9 hours using all of the seasonings you used to marinate the meat. Re-season with tomatoes, onion, steak seasoning, remaining scallion and garlic, thyme, seasoned salt, and pepper to taste. Add butter beans and cover; cook on high for another 45-60 minutes. Test the meat for tenderness, it should be falling off the bone tender.

Pressure cooker method:
Follow the steps above for seasoning, marinating and browning the meat, and Instead of transferring to a crockpot after it has been browned, add to pressure cooker along with beef broth and two cups of water and cook for 1 hour. Remove lid after you’ve carefully allowed the pressure cooker to cool down. Re-season with onion, butter bean, steak seasoning, scallion, thyme, green pepper,  seasoned salt, garlic and pepper to taste and cook for another 20 minutes until the sauce is thick. Use with a regular pot cover, as you do not need to pressure the meat any further. Your meat should look like the pictures below for the re-seasoning and for the big ending