However there’s an interesting ‘Rags to Riches’ story behind how oxtail became an expensive, world famous dish.
It’s because when you think about it, oxtails are quite boney and should cost less. If you’ve ever gone to the grocery store or a restaurant and asked yourself “Why is oxtail so expensive?”, then don’t worry, you’re not alone. Next, cook the oxtail on high heat with the pot partially uncovered, until the desired gravy consistency is achieved. Here’s how it’s done: First, dilute 1 – 2 teaspoons of cornstarch or flour in 3 – 4 tablespoons of cold water then add it to the pot and stir in well. You can use either cornstarch or flour mixed with a little water, and then add it to your stew. There are two simple ways to thicken your oxtail gravy. If you choose to omit those ingredients there are two other ingredients that can help you to thicken the oxtail gravy. They also give your oxtail great flavour. My secret formula is to add lots of fresh seasoning along with some tomato ketchup, broad beans (or butter beans), carrots or spinners (skinny Jamaican-style dumplings), after the oxtail has cooked.Įven though the beans, carrots and spinners are optional, they help to thicken your gravy. The key is to balance the flavours and to find the right consistency. It’s actually quite simple to make the best oxtail gravy. As a result, the seasoning is richly infused into the meat as it cooks. This simply means that I add a delicious blend of herbs, spices and seasoning at the start, and then again at the end of the cooking process. My technique is self-dubbed the ‘Double Layer of Flavour’. If the oxtail bone ain’t succulent, then you know that oxtail just ain’t cutting it! Here’s how I cook my Jamaican oxtail recipe so that it’s ‘Oh-So-Good’ right down to the bone. However, you may need to adjust the time to determine what works for you. My oxtail is usually perfectly tenderized in 25 – 30 minutes. Cook the oxtails for just enough time to get perfectly tender meat.Add just enough water to cover the meat before you pressure cook it.Always start by searing the seasoned oxtails on the stovetop before moving on to the pressure cooker.
To make sure you get the best results when using a pressure cooker, here are my TOP recommendations – If you’re pressed for time, not enthused about hanging over a hot pot for hours, eager to ‘dig-in’ to your meal and also have a pressure cooker at your convenience, then I’ve added some special tips below to help you with that. However, it takes over 3 hours to get oxtails tender on the stovetop. I often slow cook my oxtails on the stovetop not only because my mother did it that way, but I find the stovetop method gives my oxtails a deeper flavour. Jamaican Oxtail is one of my favourite recipes because it is flavourful and filling.
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