How to make it

  • Wash and drain oxtails. You may also use lamb neck to stretch this dish.
  • Combine wet and dry marinade seasonings in a bowl. Toss to coat meat. Cover and refrigerate 24 hours.
  • Drain meat and dust with flour before browning.
  • Heat 2 tbs of oil in a large heavy duty pot on medium-high heat. Brown the meat.
  • Add scallions, onion, scotch bonnet garlic, all spice and thyme to pot. Stir to coat with oil. Cook for 5 min. Reduce heat.
  • Add enough boiling water to cover the meat and leave to simmer for 1 1/2 hrs.
  • Occasionally check water, add more boiling water if necessary. Leave enough liquid for a gravy.
  • Optional:
  • When the meat is almost cooked or is almost soft enough to fall off the bone. Add tiny spinner dumplings.
  • Spinner Dumplings:
  • Flour, water and salt (Sorry I don't measure). So say 1 cup flour to 1/4 cup of water, dash of salt; add water and knead until u get the right consistency. Too sticky add flour; too dry add water etc.
  • I also add sliced carrots and butter beans at this point.
  • Let simmer for another couple of minutes to half an hour if you added butter beans.

Reviews & Comments 2

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    " It was excellent "
    tinadc ate it and said...
    Girl now this is soul food :) *****high 5
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    " It was excellent "
    mrjwjohnson ate it and said...
    i love Oxtails :)
    Was this review helpful? Yes Flag

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