Jamaican-Style Oxtails

Sharee
Sharee
December 8, 2021
Using sous vide mode in the Anova Precision Oven to cook oxtails helps to make them fall-off-the-bone tender with both flavor-packed meat and broth.
Serves
4
Prep Time
00:20
Cook Time
24:10
Jamaican-Style Oxtails
4 (2)
41
Ingredients
3 lb
oxtails, trimmed of excess fat
Kosher salt and freshly ground black pepper
¼ cup
dry Jamaican jerk seasoning
¼ cup
ketchup
3 Tbsp
browning and seasoning sauce, such as Kitchen Bouquet
2 Tbsp
Worcestershire sauce
5 cups
beef stock or broth
1
white onion, chopped
¼ cup
Jamaican green seasoning
5 cloves
garlic, minced
1
Scotch bonnet pepper, chopped
1 (14-ounce) can
butter beans, drained
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear

2. Season Oxtails

In a large bowl, season the oxtails with salt and pepper. Add the jerk seasoning, ketchup, browning and seasoning sauces and the Worcestershire sauce. Toss well to coat. Transfer to a large baking dish or pot.
Season Oxtails

3. Add Braising Ingredients

Add the broth, onion, green seasoning, garlic, and Scotch bonnet.
Add Braising Ingredients

4. Cook Oxtails

Rack
Transfer to the oven, uncovered, and cook until very tender, 24 hours. Remove from the oven but keep the oven on.
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
24:00 Timer

5. Skim Fat and Add Beans

Skim the fat from the broth. Stir in the beans.

6. Heat Beans

Rack
Return the oxtails to the oven and cook until the beans are warmed through, about 10 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 130°F
Heat: Rear
00:10 Timer

7. Serve

Serve warm with rice.
Serve
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