Kelli Ferrell Oxtail Recipe

Kelli Ferrell’s Oxtail is a classic Jamaican comfort dish with a flavorful kick. The procedure was discovered by the famous chef and author of “Cooking with Kelli” Kelli Ferrell, who has been hailed as the Queen of Caribbean Cuisine.

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Author: Lori Walker, MS, RD

Course: Main Dish

Cuisine: American

Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings:

Calories: 688kcal

Equipment

bowl
large pot

Ingredients

6 tsp Tomato Ketchup
6 tsp kosher salt
6 tsp Worcestershire sauce
2 tsp freshly ground black pepper
8 tbsp light brown sugar
14 cup low-sodium soy sauce
32 oz Butter Beans canned
4 chopped whole carrots
8 chopped green onions
1/4 cup olive oil or vegetable oil
4 tsp garlic powder
6 tsp finely chopped garlic cloves
2 tsp allspice ground
2 scotch bonnet
2 cup beef broth
1/4 cup water
2 chopped yellow onion
6 tsp cornflour (cornstarch)
2 tsp browning
2 tsp dried thyme leaves
5 lbs oxtails

Instructions

In a large bowl, combine ketchup, brown sugar, Worcestershire sauce, soy sauce, salt, and pepper. Stir the ingredients together until everything is evenly mixed.
Immerse your oxtails in the marinade, making sure they are fully coated. Place the bowl in the fridge and leave it to marinate for at least an hour, or overnight if you have the time.
Heat oil in a large pot over medium heat, then add chopped onion. Fry until lightly browned and fragrant, about five minutes.
Add garlic powder, ground allspice, and dried thyme to the pot. Stir for one minute until the spices are fragrant.
Place the marinated oxtails in the pot and let it sear on each side for four minutes or until lightly browned.
Pour in beef broth, water, butter beans, scotch bonnet pepper, and chopped carrots. Bring everything to a boil, then reduce heat and let it simmer for one or two hours until the oxtails are tender.
Once the oxtails are cooked through, remove them from the heat and allow them to cool slightly before serving.

Notes

To save time, you can marinate the oxtails in the morning and cook them in the evening.
If you’d like a spicier dish, add more scotch bonnet pepper.
For a thicker sauce, mix 2 teaspoons of cornstarch with 2 tablespoons of cold water until dissolved. Add this mixture to the pot and stir for a few minutes until the sauce has thickened.
If the oxtail is too salty or sweet, add a teaspoon of white sugar and stir until dissolved.
To make it more nutritious, you can add green peas for another layer of flavor and texture.

Keyword: Kelli Ferrell Oxtail Recip