Greetings reggae muffins and universal foodies. Nothing fancy today or is it? I was asked to bring a little dish to a gathering after an interview show at the radio station. Knowing that Jamaicans would be in attendance, I decided to whip up some oxtail stew. Oxtail is by no means cheap so I only bought a little.
It’s one of the favorites of many a Jamaican home and abroad. It goes well with broad beans , rice and peas or white rice. 
I got some nice cuts , washed it with vinegar and lime. (Jamaicans always wash their meat) Then added all purpose seasoning. A dash of dried garlic and onion, lemon leaves , a stalk of lemon grass and all my favorite herbs.
I let that marinate for a whole week (because I bought it long in advance , a few hours would usually suffice).
This is best cooked in a Dutch oven or pressure pot. I go for the pressure pot because it takes a lot less time. 
Prep some fresh veggies for the finale in the absence of broad beans. Let that pressure pot rip for an hour or so. 
Open up and add veggies and spices to suit your taste. 
Different levels of the process. 
After you’ve pressurized those bones to perfect tenderness- it’s time to add your favorite sauce. In Ja most people would go for Chinese soy sauce and a bit of ketchup. I went with some steak sauce- bbq sauce would be a winner too I think. Added a few pieces of white yams and let that simmer to satisfaction. 
Packed and ready to go but not before I added it to some jerk chicken and rice and peas. I don’t test my food in the cooking process but I dig in at the end. 
Time for a plate before I take it away. 
Don’t forget your veggies. Results are in- could have been softer but good enough for country. Would have added more pepper and spice but Japanese folks don’t enjoy super spice so it was ok. 
Enjoyed it with these lovely people who took some of the other things as seen in the first picture.
Another #indeliblevibration. Peace and love