Reviewed: Oct. 8, 2009

This recipe is great. I have been making oxtails in a regular stew pot for years (too cheap to buy a pressure cooker) and they just never came out tender enough. I tried it in my slow cooker for the first time using this recipe and it turned out great. I added potatoes, carrots and dumplings to the pot 1 hour before it was finished. The scotch bonnet I used was a lot stronger than I expected so next time I would just use half instead of a whole one. But it was still fabulous and falling off the bone. I will definitely be making this recipe again.

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Reviewer:

April

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

Made this recipe and it was absolutely perfect - just the way my grandmother used to make. Didn't change a thing.

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CADYER

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Reviewed: Jul. 31, 2009

WOW! Flavorful and delicious! The only changes I made were using a few dashes of scotch bonnet pepper hot sauce (didn't have a pepper on hand) and I used dried thyme instead of fresh. When cooking the oxtail in the pan, make sure there are no onions, etc. with it otherwise the onions will burn. Instead of a pressure cooker, I cooked everything in my slow cooker on high for 6 hours - the meat was falling off the bone! Simply tender and delicious. I would omit the beans next time I make this - just didn't need it. I served them over hot cooked rice. Will DEFINITELY be making this delicious meal again and again!

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Reviewer:

JayViolet

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

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Reviewed: Jul. 12, 2009

Fantastic! Incredibly rich flavours. I made mine in a slow cooker and then served it over a bed of polenta.

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arabsandals

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Reviewed: Apr. 22, 2009

great recipe. i left out the scotch bonnet (don't think it needs the heat)and added a touch of browning and bbq sauce. did it in the crockpot on high for 4 hours and finished it in the oven for 1.5hrs, added canned broad beans (next time I will just add dried in the beginning) with added baby carrots. along with my homemade rice and peas this was a keeper.

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Reviewer:

Cami

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Mar. 23, 2009

This was excellent. I'll definitely use it again. I couldn't find broad beans so I substituted green beans and I ommitted the chile pepper. I used a crock pot on high for the 6 hours and we ate every bit.

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Carolina

Cooking Level: Expert

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Reviewed: Feb. 6, 2009

I used an old pressure cooker without a gauge and it could have used another half hour. But I finished it on the stovetop and added carrots and other root veggies (no broad beans in winter here). Nice dark brown, spicy gravy and the meat was tender and rich. Great use of my pressure cooker!

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Cazuela

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2008

This is some authentic Jamaican Oxtail. The Slow cooker worked perfectly! I followed everything in this recipe except I washed the oxtail with vinager and lemon juice first and then rinsed clean. I also used a tsp of caramel browning when frying the oxtail at the beginning. I absolutley recommend this recipe my friends and family loved it!

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