soul food
Caribbean Jerk Oxtails
![A8BB9327 A60E 4D6C 9627 97231829C9D2 768x576 1](https://i0.wp.com/dieter24.com/wp-content/uploads/2023/12/A8BB9327-A60E-4D6C-9627-97231829C9D2-768x576-1.jpg?resize=768%2C470&ssl=1)
Oxtails are one of the dishes our entire family loves to eat. We typically eat oxtails in a gravy over rice. A simple preparation but it is such a delicious fulfilling dish. My mouth is watering just thinking about it.
I decided to try something different with my oxtails, Caribbean Oxtails. I’ve never cooked it this way, but I was excited to try it.
INGREDIENTS
- Slap Ya Mama Season to taste
- Onion Powder Season to taste
- Garlic Powder Season to taste
- Smoked Paprika Season to taste
- 2.5 lbs Oxtails
- 16 oz KC Masterpiece Caribbean Jerk Marinade
- 1 can Black beans
- 1 plaintain
- White medium grain rice
- 1 Onion Julienne
- 32 oz Beef stock
- Jamaican Jerk Seasoning Salt Free Season to taste
- Mazola Corn Oil
- olive oil
- 1 – 2 cups Water
![21FD4963 28F1 4750 A738 F98911782674](https://i0.wp.com/blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpI9t0BANdbMrTttj8Uv9BxwIDiN8Ja3DGYqd4cmQQ6gAYCYeSOOhJ4iHQkPx26Dtb7W2SORIC68K0lMMjHvBB8ma6IdthJ2wvOZCAD5m2tSCfHu8XKHCwDJlk9fFOTjCi3XlAIWzCqRyFtRiWpKCmHhC1o-8ZW2-OVAsOegHmUgKa8ruCp3WRJFTYBw/s320/21FD4963-28F1-4750-A738-F98911782674-768x1024.jpg?resize=708%2C944&ssl=1)
This Caribbean Dish is not fancy but man is it packed with flavor! So delicious.
![90B09CBC 092F 488D 827C 5590A74091C2](https://i0.wp.com/blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi299L-k-Wk9rMreZtg3nLi0RmZPS2w4Zj0M7NjXvvYsA0bOIdOhANulrbbTB8OZP2IrYxWz_-NX-JFCaYmSu8O57N2NGC78K04YO05fVcWAsVWOc8Qy5w32EVifcLafyRXvsyzyROJ-mPO7ZJoSBenOA5N4B06GeV2twdnb94He88hrYwiyrC-m9U_yQ/s320/90B09CBC-092F-488D-827C-5590A74091C2-768x1024.jpg?resize=708%2C944&ssl=1)
Ingredients:
- Slap Ya Mama
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Oxtails
- KC Masterpiece Caribbean Jerk Marinade
- Canned Black Beans
- Plantain
- Medium Grain rice
- Onion
- Beef Stock
- Jamaican Jerk Seasoning (Salt Free)
- Mazola Corn Oil
- Olive Oil
- Water
![IMG 7932](https://i0.wp.com/blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjt8a3SGBJtXzSIFWY3icM6xlzS0EGnS9uyjkbLo3G-rod6mf6vjSXJ3FuFQdsqNZs5JqaujbubZR-fLKdMmExi8gC8aOJfydpQN15yLSRhHdx_lrggdTRjFfW8zQ4hSKNaZzPtgife29P4pAkPVltACOzCgiNLcBMGVcTPnxu3mO-h-eiUBFLfHoICA/s320/IMG_7932-768x1024.jpg?resize=708%2C944&ssl=1)
Directions:
- Marinade the Oxtails with the KC Masterpiece for a few hours (2 – 4 hours) in the fridge.
- Julienne your onions. Set aside.
- Add some olive oil to a big pot. Saute the onions.
- Remove the oxtails from the marinade. Set the marinade aside.
- Brown the oxtails on both sides.
- Add beef stock. Add marinade and 1 cup of water. Stir. Cover.
- Once simmering. Lower the heat to low. Stir often. Cook low and slow for 2 hours. Watch closely to avoid sticking.
- After 2 hours add another cup of water if the liquid is low. Cook 1 hour or until tender.
- While the oxtails are cooking. Prepare the rice.
- In a small pot. Heat the canned black beans. Season with Jamaican Jerk salt free seasoning. Once completely heated. Set aside.
- Peel the Plantain, Slice on an angle.
- Add some Mazola Corn oil to a skillet. Enough to fry the plantains.
- Once the oil is heated. Add the plantains to the skillet. Once golden brown, turn to the other side.
- Don’t overcook. Brown on both sides and remove from the oil and Set aside.
- Oxtails should be cooked and ready to serve.
- Mix the rice and beans together. Taste. Add salt if needed.
- Plate the rice and beans. Oxtails and onions. Add Plantains. Enjoy.
This Caribbean dish was so good. I was ready to pack my bags and head to the Islands after eating this dish. Delicious.