Purchasing Meat and Game Product

Ox Tail resized_20190119_104439001_2425

For the meat and game blog, I purchased some Oxtail from the St. Lawrence Market. I bought these on Saturday and cooked them for dinner for Sunday.

Oxtail is the tail of cattle, it used to come from the tail of an ox, but today it can come from either sex of cows. The tail is usually cut into smaller pieces and skinned. Each piece has a portion of meat surrounding the tail bone in the middle. It is usually slow-cooked, stewed or braised. Traditional preperations for cooking oxtail is usually by slow cooking, but now people are using a pressure cooker to make it. Oxtails are also full of gelatin which is why when cooking it, it takes so long.

While looking up oxtail and doing research, I only found a small amount of research on oxtail itself and a bunch of recipes from different countries and cultures usuing oxtail.

The recipe I made was a jamacian style Oxtail stew and spicy rice and peas.


Jamaican Oxtail Ingredients:
-2 ½ pounds of oxtail

-1 tablespoon of Worcestershire sauce

-1 tablespoon of soy sauce

-1 tablespoon of salt

-1 tablespoon of garlic and herb spices

-1 tablespoon of sugar

-1 teaspoon of Grace browning sauce

-¼ teaspoon paprika

-¼ teaspoon pepper

-¼ teaspoon cayenne pepper

-2 tablespoons vegetable oil

-2 carrots

-2 celery stalks

-1 chopped onion

-4 cloves of garlic

-3 cups of beef broth

-1 bunch of thyme

-1 sprig rosemary

-1 bay leaf

-2 tablespoons butter

Steps To Make The Best Jamaican Oxtail Recipe:
Step 1: Take a shallow baking dish, and add the oxtail first.

Step 2: Mix up Worcestershire sauce, soy sauce, salt, garlic and herb seasoning, browning sauce, sugar, paprika and both types of pepper to create a sauce. Rub the oxtail with the sauce and remove any excess from the dish.

Step 3: Place a large pan over a high heat and sear the outside of the oxtail in vegetable oil until it changes color to a golden brown hue. This should take around three minutes. Then, take your oxtail out and place it on a plate.

Step 4: In the same pan, saute your carrots, garlic, celery and onion until they begin to go soft. It’ll take around five minutes. Once they’re softened, start to add your beef broth, thyme, rosemary and bay leaf. Bring the mixture up to the boil and then, as soon as it’s boiling, you can add your oxtail.

Step 5: Reduce the heat on your pan and cover. Then simmer at a low heat until the oxtail is completely tender and falls apart. This will take around three hours. It’s worth the wait!

Step 6: Once the oxtail is tender and succulent, you can remove the lid and increase the heat. Stir the mixture from time to time and wait for the sauce to thicken. It’ll only take five minutes or so.

Step 7: Your authentic Jamaican oxtail is now ready to serve! You can serve this dish as it is, for a comforting stew, or accompany it with typical Jamaican sides like rice and peas or baked plantain

I got the stewed oxtail recipe from:


and the rice and peas recipe:



Price of Oxtail and return on investment

I paid around $32 for 4 lbs, at Sunrise Caribbean Restaurant their Oxtail meal comes to $16.95 for the oxtail and rice and peas. for one portion Sunrise would give around 1/2 lb of oxtail stew and 1/2 lb of rice and peas.


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