Braised Oxtail

Pimento’s Jamaican Kitchen opens their newest location at St. Paul’s Keg and Case Market.  Tomme Beevas, co-owner of Pimento Jamaican Kitchen, grew up in Kingston, Jamaica.  He stops by and prepares his recipe for a Jamaican favorite, Braised Oxtail.

Pimento’s Grand Opening Celebration is on Saturday May 18th from 11am – 3pm.

Seasonings:

4 lbs of oxtail
1/4 cup Soy sauce
1 Tbsp Salt
1 tbsp Black pepper
4 stalks of Scallion
1 chopped Onion
1 tbsp Thyme
2 tbsp Adobo
1 tbsp Paprika
1 unseeded Scotch bonnet pepper

Gravy:

1/4 cup Ketchup
1 chopped Tomato
1 can Butter bean
1/4 stick Butter

Marinate oxtail with all seasoning ingredients and leave to sit overnight in fridge. Then scrape off onion, garlic, scallion and thyme, then braise oxtail in 4 tbsp of heated oil until coated and browned on both sides.

Then in stock pot, simmer braised oxtail in 2 cups water (and keep adding more water as needed to prevent burning) for 90 mins or until tender to the fork.

Add gravy ingredients and allow to simmer for additional 30 mins and gravy thickens to coat spoon.

Serve over white rice.

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