Lyn’s Oxtails

Feb 3, 2012 by

 

Lyn’s Oxtails with carrots and white kidney beans

 

Oxtail is one of my most favourite and beloved dishes – ever. It’s a popular Jamaican meal which has a deep, rich flavour that I love so much. It’s a heavy meat so I choose not to eat it too often. I think its safe to say I have it about 3-4 times per year, at most. I’ve had it at a few restaurants here in Canada as well as in Jamaica but I’ve always been concerned with the taste and how it is prepared. Oxtails taste differently every where I go. Some places are better at preparing it than others, and that’s expected.

Traditionally, the Oxtails are seasoned (often overnight) then browned in oil before being cooked down in water over a few hours, and may include dumplings or as we call them in certain dishes – “spinners” (elongated shaped dumplings). This is how my maternal grandmother used to cook it for me and it took her hours! I have fond memories of her at the stove making it, because we both loved it so much. Alas, this is when I was young and slender and nothing could change my figure (LOL). So now that I’m older and more conscious of what I consume, I try to have my favourite things in moderation. I also find ways to prepare them that I find acceptable. For me, this means no frying in oil. This may not be acceptable to some traditionalists, and that is okay 🙂

I bake my Oxtails in the oven. I’ve been doing this for years and I’m thinking it tastes better than some of what I’ve had at restaurants… hmmm…

Here’s how I do it.

 

Lyn’s Oxtails

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: 6-8

Ingredients

  • 3lbs Oxtails
  • Salt & Pepper
  • 3 Tsp All Purpose Seasoning
  • 2 Tsp Dried Thyme
  • 1 Tsp Oregano
  • 1 Tbsp Pimento Seeds
  • 3 Cloves Garlic, roughly chopped
  • 1 Large Carrot, sliced about 1/4 inch
  • 2 Tbsp low sodium Soy Sauce
  • 1/4 Cup Hoisin Sauce
  • 1 Can White Kidney Beans (Or Lima), rinsed and drained

Instructions

  1. Pre-heat oven to 350F
  2. In a deep bowl, mix oxtail and ingredients together
  3. Once combined, pour into a large oven-proof baking dish with a cover
  4. Set timer for 4 hours
  5. check every hour and add water (1/4 cup or so to keep the base moist) to ensure it doesn't dry out (or burn)
  6. After 1 hour, I usually have to add more all-purpose seasoning and water. Stir to combine. Then add white kidney beans and carrots at the 3rd hour. Cover and cook for an hour
  7. Within the last hour, check to see that the meat is soft, tender and falling off the bone
  8. Depending on the size of the meat, it may need an additional 30 minutes or so to cook
  9. Serve with white rice or Jamaican style rice and peas

Notes

It is a good idea to season the oxtails and allow them to rest in the refrigerator overnight for the best flavour.

When purchasing, pick up Oxtails or request that it be cut into small pieces (2-3 inches in diameter) as they cook in about 3 hours. Larger pieces take a lot longer.

https://lovelypantry.com/2012/02/lyns-oxtails/

5.0 from 1 reviews
 

 

I should mention that there is usually a certain amount of “heat” in most Jamaican fare. And by “heat”, I’m referring to Jamaican Scotch Bonnet Pepper. If you wanted to add heat, I would probably add the pepper at the beginning and remove it half way through so that it does not burst. I personally cannot eat too much pepper because it gives me some major heartburn! Plus, my little ones palates are so darn sensitive. A little is fine though, it gives it a little extra kick.

There are so many variations of Oxtails that I would love to try. One of my Aunts introduced me to this method (as in, using the oven). Another Aunt of mine prepares her Ox with BEER. I think I’ll be giving her a call soon for that recipe 🙂

 

A special shout out to my cousin Shelley – Happy Birthday sweetie! This recipe is for you ~ now at least you’ll have it in writing 🙂

Take care, guys! Have an awesome weekend! ~ Lyn

 

 

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Happy New Year 2012!

Jan 3, 2012 by

I just wanted to start the year off by thanking everyone for all their support and encouragement since I created The Lovely Pantry. I have so many ideas for recipes and concepts for photographs. I’ve grown so much and met so many wonderful people along my journey so far. I’m excited and grateful to be able to continue my passion through this medium. The holiday season has been quite busy for me, to say the least. But it was wonderful to be around friends and relatives and to share meals and watch the children play together. I miss my own family immensely (parents, brother, cousins etc) but hopefully I will get to see them later this year. There’s nothing like having your own family with you during the holidays! I’m still very thankful and blessed for those that I have around me that make me feel “at home”.

Now that things are slowing down a little bit, I have a lot of posts to catch up on! I have a few goals for myself which includes posting more often, improving my photography, meeting more foodies and making bread! Those are just a few things I have on my list. Below are some photographs of a meal I prepared for an informal gathering at my home during the holidays. No recipes today. 🙂 I still have to show you what I cooked for my own family after Christmas. I found a new love for cookies! My husband says he thinks he’s found his new favourite cookie – this may mean trouble for me! 🙂

The menu is as follows, served with Jamaican style Rice and Peas:

Lemon Herbed Salmon. I’ve made this before – here’s the recipe. Underneath that herbed crispy topping, is moist salmon. It was lovely.

 

Lemon Herbed Salmon with steamed veggies

 

Veal Pastitsio – a definite crowd pleaser. I really love it, especially because my children enjoy it.

 

Veal Pastitsio

 

My guests specifically requested Oxtail! I aim to please! I don’t have oxtail very often but I definitely indulge the few times for the year that I actually make it. It brings back memories of Jamaica.

 

Oxtails & White Kidney Beans

 

Perhaps I went a little overboard, but you have to know that I enjoy feeding people. I also love getting feedback from my experiments! So basically I used the Ginger Carrot Bread recipe and modified it. I split the batter in 2 and used smaller loaf pans to bake them in. I made a plain Ginger Carrot Bread, and another with raisins. I modified the same recipe and used Vanilla Chai Soy beverage instead of carrot juice. I made it before so I knew what it would taste like however, this time (again, I split the batter) I made one with dark chocolate chips and the other with dried cherries. Then of course I made a cake that I had not tried before – Orange cake made with orange rind and freshly squeezed orange juice. Heavenly! I will be posting that recipe very soon!

 

Orange Cake, Vanilla Chai Bread x2, Ginger Carrot Bread x2

 

After a night of entertaining, I decided to make cookies. I don’t usually make cookies but I realized if I’m going to be a kitchen Goddess, I need to be able to make everything! 🙂 They turned out to be a success and I was even able to give them as gifts during the holiday season. Well, not the one’s my hubby loved the most.

 

Ginger Molasses Cookies

 

And finally, this is the reason my husband adores me. Peanut Butter Chocolate Chip Cookies. No flour required. I was even able to use low-fat peanut butter, clearly for my own satisfaction. I plan to use organic peanut butter next time to see if there’s any major difference in the taste. That’s our secret though. He doesn’t have to know.

 

Peanut Butter Chocolate Chip Cookies

 

I hope everyone had a wonderful Christmas and enjoyed ringing in the New Year. I wish everyone the utmost success in everything they hope to achieve and accomplish this year and beyond. 2012 is going to be an awesome year filled with personal growth and wonderful friendships! I believe this, so I know it will become reality!

Join me on Facebook as I will be sharing some more photographs there too. I share my own recipes and photographs, as well as beautiful recipes by culinary artists all over the world on Twitter. Follow me!

Say hello to me anytime.

Take care.

 

Lyn

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