Jamaican Oxtail Smash or Pass

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INGREDIENTS

  • 2.5–3 lbs oxtail, cleaned
  • 1 tbsp browning sauce (optional, for color)
  • 1 tbsp all-purpose seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper

DESCRIPTION
This Jamaican-style oxtail recipe is rich, flavorful, and perfect for a hearty meal. The seasoning and spices bring out a deep, smoky taste that’s perfect for serving with rice and peas, or mashed potatoes.

INSTRUCTIONS

  1. Season the oxtail: In a large bowl, mix the oxtail with all-purpose seasoning, garlic powder, onion powder, smoked paprika, black pepper, and browning sauce if using. Massage the seasoning into the meat and let it marinate for at least 2 hours, preferably overnight for maximum flavor.
  2. Brown the oxtail: Heat a large pot or Dutch oven over medium-high heat. Add a little oil and brown the oxtail pieces on all sides to lock in flavor.
  3. Simmer: Add enough water to cover the oxtail. Bring to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, or until the meat is tender and falling off the bone.
  4. Check seasoning: Taste the broth and adjust seasoning if needed.
  5. Serve: Remove oxtail from the pot and serve hot with your favorite sides, such as rice and peas, steamed vegetables, or mashed potatoes.

TIPS

  • Browning sauce is optional but gives a beautiful dark color to the oxtail.
  • For extra flavor, you can add fresh thyme, scallions, or a Scotch bonnet pepper while simmering.
  • Skim any excess fat from the top of the broth for a lighter dish.
  • Leftovers taste even better the next day as the flavors continue to develop.

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