Oxtails

My blog would not have been complete without my last and final dish being a great one. This has got to be one of the most watering dishes that Jamaicans make. I have always wanted to try making this but always feared I would mess it up. From the looks of things, I must say I did an amazing job and I am very pleased with the outcome. To begin I was my oxtails with vinegar and lemon juice after washing them with water. I drain the wash after making sure the meat is clean. I use a bunch of my favorite spices and place it in the fridge overnight to marinate. Now I am ready to begin cooking, I place a large pot on the stove on high temp with a half of cup of oil I also add 2 tbs of brown sugar. I stir until the color changes and everything is combined so I can add my oxtails. This allows the oxtails to get brown evenly. I only allow this to cook for approximately ten minutes on a medium heat with the lid on. Once the ten minutes is up I turn the fire back up and remove the lid in order to stir the meat and make sure the consistency is even on all pieces. The water seems to be drying out so to keep the meat from burning I add about three cups of water into the dish I took the meat from to get the remaining flavor and scotch bonnet pepper into the pot. I place the cover back on the pot and allow it to boil on medium heat while it simmers. I leave this to cook for an hour and a half all while stir occasionally. I then allow the gravy to thicken by turning the fire up, when the gravy is thick enough I turn the fire off and there you have it.