It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment. You also get a lot of flavour for the money. We recommend braising ox tail for the best results. Start by coating the pieces lightly in well-seasoned flour. Heat a cast-iron casserole dish and add butter and a little oil. Fry the pieces in small batches until they are sealed and browned all over. Remove the pieces and set aside. Deglaze the pan and add finely chopped onion, carrot and celery. Once soft, add braising liquid, return the ox tail pieces and braise slowly for a few hours. You can also do this in a slow cooker.
We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
We vacuum pack our ox tail to keep the meat fresh for longer. This also means it is suitable for home freezing. If you do choose to freeze your meat, make sure you defrost it properly. The easiest way is to pop it in the fridge overnight.
Cooking instructions for Jamaican oxtail:
- 2.5 lbs oxtails
- ¼ cup brown sugar
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon all-spice
- 1 teaspoon browning
- 2 Tablespoons vegetable oil
- 1 yellow onion chopped
- 4 green onions chopped
- 1 Tablespoon garlic chopped
- 2 whole carrots chopped
- 1 scotch bonnet or habanero pepper seeds and membrane removed and chopped
- 1 cup beef broth
- 1 Tablespoon ketchup
- 1 teaspoon dried thyme
- 2 Tablespoons water
- 1 Tablespoon cornstarch
- 1 16 oz can Butter Beans drained
Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning and rub into oxtails.
Set Pressure Cooker on High Sauté and once hot, add vegetable oil. Next, add your larger oxtail pieces to the pot, flat side down about ¼ inch apart, and brown on each side.
Remove oxtail after browning and place in bowl.
Deglaze your pressure cooker by adding about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Stir and sauté for about 5 minutes or until the onions have softened.
Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert.
Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.
Once all pressure has released, open lid and remove oxtails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.
Add oxtails and vegetables back to the pressure cooker. Serve and enjoy
This product has a shelf life of 12 days from the date of delivery. This pack contains approximately 6 pieces.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.