Are you craving a hearty, flavorful meal that practically cooks itself? Look no further! This Jamaican Oxtail Crockpot recipe is the perfect solution for a delicious and easy weeknight dinner or a comforting weekend feast. Tender oxtail, simmered in a rich and savory sauce bursting with Jamaican spices, is pure comfort food. This recipe makes homemade cooking a breeze, even for those new to the kitchen. Get ready to impress your family and friends with this authentic taste of Jamaica!
Ingredients:
- 2 lbs oxtail, cut into serving pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and minced (or less, to taste)
- 1 inch ginger, grated
- 1 tbsp ground allspice
- 1 tbsp ground thyme
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh thyme sprigs (for garnish)
- Cooked rice or dumplings (for serving)
Instructions:
Step 1: Browning the Oxtail
Heat vegetable oil in a large skillet over medium-high heat. Brown the oxtail pieces on all sides. This step adds incredible depth of flavor. Don't overcrowd the pan; work in batches if necessary. Set the browned oxtail aside.
Step 2: Sautéing Aromatics
In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic, scotch bonnet pepper, and grated ginger. Cook for another minute until fragrant.
Step 3: Building the Flavor Base
Stir in the allspice, thyme, cinnamon, nutmeg, black pepper, and salt. Cook for 30 seconds, stirring constantly, until fragrant. This step unlocks the full potential of the spices.
Step 4: Crockpot Magic
Transfer the browned oxtail and the spice mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, and soy sauce. Stir well to combine.
Step 5: Slow Cooking to Perfection
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the oxtail is incredibly tender and easily falls off the bone.
Step 6 (Optional): Thickening the Sauce
If you prefer a thicker sauce, remove about 1 cup of the cooking liquid and whisk in the flour until smooth. Return the mixture to the slow cooker and stir well. Continue to cook for another 30 minutes.
Step 7: Serving Your Delicious Creation
Serve the Jamaican oxtail hot over cooked rice or dumplings. Garnish with fresh thyme sprigs.
Tips for the Best Oxtail:
- Choose quality oxtail: Look for oxtail that is fresh and well-trimmed.
- Don't skip browning: Browning the oxtail adds a rich depth of flavor that you won't get otherwise.
- Adjust the spice level: If you're sensitive to spice, reduce or omit the scotch bonnet pepper.
- Taste and adjust seasoning: Taste the sauce before serving and adjust the seasoning as needed. Add more salt, pepper, or brown sugar to your liking.
Variations:
- Add vegetables: Include carrots, potatoes, or other root vegetables for a heartier meal.
- Use different peppers: Experiment with other peppers like habanero or bell peppers.
- Make it a pressure cooker recipe: This recipe can easily be adapted for a pressure cooker. Adjust cooking times according to your pressure cooker's instructions.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 (depending on serving size and ingredients) Protein: High Fat: Moderate Carbohydrates: Moderate
This Jamaican Oxtail Crockpot recipe is a true testament to the deliciousness of slow-cooked food. It's a healthy meal, perfect for busy weeknights or special occasions, offering a fantastic balance of flavors and textures. Enjoy!