Instructions
Step 1 Season the oxtails with jerk seasoning, salt, black pepper, smoked paprika, thyme, soy sauce, and browning sauce. Let it marinate for at least 2 hours or overnight for best flavor. /n
Step 2 Heat vegetable oil in a large pot over medium-high heat and brown the oxtails on all sides until deeply caramelized. Remove and set aside. /n
Step 3 In the same pot, sauté onion, garlic, and green onions until fragrant and softened. /n
Step 4 Return the oxtails to the pot, add beef broth, ketchup, brown sugar, and whole scotch bonnet pepper. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours until the oxtails are tender. /n
Step 5 While the oxtails cook, rinse the rice under cold water until clear. /n
Step 6 In a separate pot, bring water to a boil, add rice, mixed vegetables, butter, and a pinch of salt. Reduce heat, cover, and cook for 15–18 minutes until rice is fluffy and fully cooked. /n
Step 7 Once the oxtails are tender, remove the lid and let the sauce reduce and thicken to your desired consistency. /n
Step 8 Serve the tender jerk oxtails over a bed of seasoned rice and enjoy hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat oxtails on the stovetop over low heat, adding a splash of water or broth to maintain moisture.
Microwave rice with a damp paper towel to keep it from drying out.
For longer storage, freeze the oxtails for up to 2 months and thaw overnight before reheating.
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