Slow-Braised Jamaican Oxtail with Pimento & Scotch Bonnet Jus, served with Creamy Breadfruit Dauphinoise and Crispy Okra
This exquisite dish elevates the beloved Jamaican oxtail stew to a gourmet experience. Succulent oxtail pieces are meticulously slow-braised for hours, allowing the meat to achieve an unparalleled tenderness, practically melting off the bone. The rich, mahogany-hued jus is deeply infused with the earthy warmth of pimento berries, the aromatic complexity of fresh thyme, and a subtle, lingering whisper of Scotch bonnet pepper, creating a symphony of sweet, savory, and mildly spicy notes. Accompanied by a luxurious, creamy breadfruit dauphinoise, offering a delicate, starchy counterpoint, and finished with delicate, crispy okra, providing a delightful textural contrast and a hint of smoky paprika. Each element harmonizes to deliver a truly authentic yet refined taste of Jamaica's culinary heritage.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Oxtail1.5 kg, cut into 2-inch pieces
- Scotch Bonnet Pepper1 , whole (or 1/2 deseeded for less heat)
- Pimento Berries (Allspice)1 tablespoon, whole
- Fresh Thyme6 sprigs
- Green Onions (Scallions)1 bunch, chopped
- Garlic6 cloves, minced
- Fresh Ginger2 inch piece, grated
- Browning Sauce2 tablespoons
- Beef Broth1 liter
- Red Wine (optional)0.5 cup
- Ketchup0.25 cup
- Worcestershire Sauce1 tablespoon
- Soy Sauce1 tablespoon
- Brown Sugar1 tablespoon
- Salt1 teaspoon (or to taste)
- Black Pepper1 teaspoon (or to taste)
- Vegetable Oil2 tablespoons
- Carrots2 medium, peeled and roughly chopped
- Celery2 stalks, roughly chopped
- Onion1 large, roughly chopped
- Broad Beans (Butter Beans)1 can (400g), drained and rinsed
- Ripe Breadfruit1 large (about 600g), peeled, cored, and thinly sliced
- Heavy Cream1.5 cups (360ml)
- Whole Milk0.5 cup (120ml)
- Garlic (for dauphinoise)2 cloves, minced
- Fresh Thyme Leaves (for dauphinoise)1 teaspoon, picked
- Nutmeg0.25 teaspoon, freshly grated
- Gruyere Cheese (or Parmesan)0.5 cup, grated
- Salt (for dauphinoise)0.5 teaspoon
- Black Pepper (for dauphinoise)0.25 teaspoon
- Butter (for greasing)1 tablespoon, softened
- Fresh Okra200 g, trimmed and sliced into 1/2-inch rounds
- Cornstarch2 tablespoons
- Smoked Paprika0.5 teaspoon
- Salt (for okra)0.25 teaspoon
- Black Pepper (for okra)0.13 teaspoon
- Vegetable Oil (for frying okra)0.25 cup
- Fresh Parsley or Thymefor garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Oxtail: Season oxtail pieces generously with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Sear oxtail in batches until deeply browned on all sides. Remove and set aside.
- 2Step 2
Build the Flavor Base: In the same pot, add the chopped carrots, celery, and onion. Sauté for 5-7 minutes until softened. Add the minced garlic, grated ginger, pimento berries, and chopped green onions. Sauté for another 2 minutes until fragrant.
- 3Step 3
Deglaze and Combine: Return the seared oxtail to the pot. Add browning sauce, beef broth, red wine (if using), ketchup, Worcestershire sauce, soy sauce, and brown sugar. Place the whole Scotch Bonnet pepper on top (do not break it unless you desire more heat). Add the 6 fresh thyme sprigs. Bring to a gentle simmer.
- 4Step 4
Slow Braise: Cover the pot tightly and reduce heat to low. Simmer for 3-4 hours, or until the oxtail is fork-tender and nearly falling off the bone. Stir occasionally to prevent sticking.
- 5Step 5
Finish the Oxtail: After 3-4 hours, carefully remove the Scotch Bonnet pepper and thyme sprigs. Stir in the drained broad beans and continue to simmer uncovered for another 15-20 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning as needed.
- 6Step 6
Prepare the Breadfruit Dauphinoise: Preheat oven to 190°C (375°F). Lightly butter a gratin dish with 1 tablespoon of softened butter.
- 7Step 7
Infuse Cream Mixture: In a saucepan, combine heavy cream, whole milk, 2 cloves of minced garlic, 1 teaspoon of fresh thyme leaves, 1/4 teaspoon of freshly grated nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a gentle simmer over medium heat, then remove from heat.
- 8Step 8
Layer and Bake: Arrange a layer of thinly sliced breadfruit in the prepared gratin dish. Pour some of the cream mixture over the breadfruit. Repeat layers until all breadfruit is used, ensuring the top layer is well-coated. Sprinkle with grated Gruyere cheese.
- 9Step 9
Bake the Dauphinoise: Bake for 45-55 minutes, or until the breadfruit is tender and the top is golden brown and bubbly. Let rest for a few minutes before serving.
- 10Step 10
Prepare the Crispy Okra: In a bowl, toss the sliced okra with cornstarch, smoked paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.
- 11Step 11
Fry the Okra: In a medium skillet, heat 1/4 cup of vegetable oil over medium-high heat. Once hot, add the coated okra in a single layer (work in batches if necessary to avoid overcrowding). Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate. Season with a pinch more salt if desired.
- 12Step 12
Plate and Serve: Ladle the tender oxtail stew onto warm plates, ensuring a generous amount of the rich sauce. Serve alongside a portion of the creamy breadfruit dauphinoise and a scattering of crispy okra. Garnish with fresh parsley or thyme.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.