Vegan oxtail
I make chana masala, the classic Vegan oxtail chickpea curry, in my slow cooker. First browning the onion, ginger and garlic really makes the sauce amazing. Stir in chickpeas, potato and stock.
Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours. Serve with rice and, if desired, red onion and lime wedges. Potato Curry Tips How do you make curry taste like curry? Curry can refer to a variety of dishes, but what they all have in common when it comes to Indian curry is a sauce that’s rich and loaded with spices and seasonings.
Jamaican Oxtail is a foundational and classic recipe in many Jamaican households. It’s made by seasoning and marinating oxtails in a flavourful array of Jamaican herbs and spices, then it’s braised and slow cooked down until fall of the bone tender. Served with butterbeans and a delicious oxtail gravy, this is a must-try dinner recipe. It’s made by seasoning and marinating oxtails in a flavourful array of Jamaican herbs and spices, then it’s braised and slow cooked down until fall off the bone tender. Served with butter beans and a delicious oxtail gravy, this is a must-try dinner recipe. Wondering what to serve with this Jamaican Oxtail Recipe?
Peas and Rice for classic and delicious side options. See My Story Below for Step-by-Step Instructions! This is one of Jamaica’s most iconic, most known and classic recipes. When you think Jamaican cuisine, it’s almost impossible not to mention oxtail.
Typically served with Jamaican Rice and Peas, and coleslaw this recipe does not miss! Growing up, oxtail was always reserved for special occasions such as Christmas, Thanksgiving and Sunday dinners after church. Oxtail was never apart of the midweek dinner lineup. Thinking back, it could be because this was a dish that needed time to marinate overnight and simmer on the stove top. Regardless of when, where, or why this dish was being served I always knew when I saw the serving dish full of oxtail, butterbeans and gravy it would be a good meal. So, let’s get into this recipe that I hold so near and dear to my heart. It can also be stuffed into patties, put on pizza, or simply eaten by itself!
It’s gelatin rich nature is due to the large amount of collagen present. Collagen is a protein that makes up most of the connective tissue. Therefore, it can be coined a superfood for aiding in healthy bones, cartilage, teeth and gums. Oxtail tastes like beef, comparably to short ribs with a more tender texture. When slow cooked, or cooked down until fall off the bone tender makes for a deeply rich and flavourful dish.
Due to the high amount of bone and cartilage it needs to be stewed, braised or slow cooked which releases amazing flavour. Pressure cookers and slow cookers are therefore ideal cooking terminals for this type of meat. Oxtails are typically sold cut into round, crosswise sections. Freshness is essential, so it should have no scent.
