"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jamaican Oxtails Recipe

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This recipe for Jamaican Oxtails, by , is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melinda Smellie


2 lbs Oxtail
2 bunches of scallions
2 medium onions
2 fresh thyme sprigs
2 medium tomatoes
1 small green bell pepper
1 small red bell pepper
1 scotch bonnet pepper
2 cloves of garlic
1 Can of Grace Jamaican butter beans
2 tablespoons of Ketchup
2 tablespoons of butter/margarine
2 tablespoons of Grace Jamaican Browning
Goya All Purpose Adobo-(Orange Cap)
Lawry’s Seasoning Salt
Garlic powder
Goya Sazon
Black Pepper

Wash Oxtails thoroughly with vinegar or lemon juice

Put into a large bowl

Cut up all vegetables and put them in the bowl with the oxtails

Put all seasonings in the bowl with oxtails and vegetables and mix well. The ingredients should be a nice brown caramel color once mixed.

Heat a big pot on medium flame on stove top, add a small amount of cooking oil in pot

Once the pot is well heated pour all ingredients into the pot (Except butter beans & ketchup)

Add ˝ cup of water and cover.

Cook over medium heat for about two hours, checking every 30 minutes and stir and add water as needed. In the last 30 min. add beans, ketchup and margarine/butter stir.

Let simmer for remaining 30 minutes

Serve with white rice or Jamaican rice and peas and Enjoy!!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2.5 hrs.




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