Yet, Oxtails make up an integral part of Caribbean Cuisine and I had my very first taste of them at a Jamaican Restaurant many years ago.

Spiced to perfection, and slow cooked for hours, Authentic Jamaican Style Oxtails are a real treat.

All the ingredients coming together to make homemade Oxtails

The texture of the meat is what makes it so special.

Imagine fall off the bone tender beef with added gooey sticky bits. It’s like a cross between beef ribs and the jellowy bits you get in between the joints of slow cooked soup bones.

If you’ve never had oxtails I’d suggest heading to your nearest Jamaican Joint and ordering up this dish.

Here’s how you should should order at an Authentic Jamaican Restaurant.

“Yah mon. Fi whan ah arder ah yuh Axe Tail. Put et pon fi table fass fass. Jah Bless. Nah vex mi cuz mi fill yuh wit nuff lead!

Arrrrrgh.”

And be sure to stress on Axe Tail.

(Translation. Hello there and good day to you.  I would like an order of your finest Ox tail. I’m in a bit of a hurry so I would kindly appreciate your fast and lovely service. Please and thank you. However my good sir, if you refuse to comply, I will be compelled to fire a weapon at you. Arrrrgh)

If you get stares, don’t worry it’s because they are very impressed with your ability to talk like a real Jamaican.

And be sure to rehearse 3 Bob Marley songs to sing while you wait. Because you wanna be Jammin’ and ensure that you’re not Waiting In Vain.

Now…here’s another tip. Be sure to walk with an air horn (po po poooiiii!!!)…and not a fish monger’s truck horn (wanka wanka) to show your appreciation when your food comes out hot n fresh.
Sound horn at least 3 times.

Step 2: Searing the Oxtails on all sides

Now if yuh dey from Toronto…um sorry, if you’re from Toronto you should be familiar with our Famous Former Mayor Rob Ford. He was very fluent in Jamaican among other things.

If you’re not familiar, look him up.

Anyways, bottom line ??OxTails Lash (are yummy) and once treated properly they come together on your plate and it’s one love.

If you’re not up for being Jamaican for a day and all this sounds like a bit much, try making oxtails at home.

But you should know Jamaican people are like their food – warm, friendly and packed with spice. They’re some of the friendliest people out there and have a wicked sense of humor.  And yep, they have an art for cooking up some damn good OxTails.

Step 7: Adding the Guinness

I pretty much treated the star ingredient – Oxtails much like I do stewing beef.
Low and slow, a few of the same ingredients with some add-ons.

Habaneros are spicy peppers so always handle with care

In my research, I found a lot of recipes calling for “Browning” which is a liquid ingredient, usually made from sugar. It’s conveniently sold in West Indian / Caribbean grocery stores but you can make your own version at home. It’s primary purpose is to add colour and some sweetness to dishes (Browning is also a song by Jamaican Dancehall singer Buju Banton and it has nothing to do with food!).

I did not use any Bottled Browning, nor did I add any additional sugar to my recipe and still achieved a rich gravy and beautiful dark colour courtesy the Guinness.

So this is a No Browning, No Sugar Added Recipe.

This dish goes great with any side. Rice n’ Peas, Mashed Potatoes, Macaroni Pie, Corn Pie or some simple Crusty Bread.

Oxtails and Macaroni Pie

However you choose to pair them up just be sure to serve them to your friends and family in your very best Jamaican Accent. Yuh done know.

Axe Tails.

Arrrrgh.

Guinness Braised Ox-Tails

You will need:

Fresh

Dry

Braising Liquid

1. Chop the Celery, Parsley, Onion and Tomatoes (Skin and seeds Removed) and set aside.

2. In a large pot Sear (on medium-high heat)the oxtails on all sides. Remove from pot and set aside.

3. Reduce the heat to medium, add the chopped onions, celery, tomatoes, and 1 cup of the chopped parsley. Cook for a few mins.

4. Add the garlic cloves.

5. Clear a small spot in the pot (by pushing the vegetables off to the side). Add all the dry ingredients except the salt. Move the spices around a bit so that they become aromatic and slighted toasted (About 30 secs -1 min.) Then stir the vegetables and the spices together.

6. Add the oxtails back into the pot, raise heat to high then add the stock.

7. Very carefully add the Guinness (it will bubble up).

8. At this point the liquid should cover the oxtails. If your oxtails are not covered you may need to add additional stock or water.

9. Once the liquid comes to a boil add the bay leaves and fresh thyme, reduce the heat to a low simmer (the lowest heat on your stove) and cover.

10. Cook for 4 hours.

11. In the last 30 mins of cooking add the Habanero Peppers (whole), raise the heat to medium and allow the remaining liquid to reduce. Stir the oxtails occasionally but be careful not to pop or tear the peppers.

12. Add salt to taste.

13. The oxtails are ready when the liquid has reduced and created a thick rich gravy. The gravy should be thick enough to coat the oxtails.

14. Sprinkle the remaining parsley on top and serve with your favourite side.

Tips

?️Make sure to use a big pot with a tight lid. The oxtails and the liquid should comfortably fit, and should not brim the pot.

?️If you don’t have Guinness on hand use a Stout or Dark Ale of your preference.

?️Regular Beef Stock already has sodium so be mindful of that. If you are using low sodium stock then you would definitely need to adjust the salt in step 12 (to your taste preference).

?️And if you really wanna live a little, cut the peppers in half, and serve them with your meal.