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Oxtail
Jamaican Restaurant in The Bronx Serving the Best Oxtail
Oxtail
What we are known for here at Frank's Soup Bowl other than our soups!
When you think of Jamaican food, jerk chicken is probably one of the first things that comes to mind. However, that’s not the only savory, spicy meat dish the island is famous for. Take oxtail for instance; if you’ve never had the meaty, rich goodness of a Jamaican oxtail dish, you’re really missing out.
Oxtails are not from an ox. Oxtails refer to the tail of a steer/cow that is cut into chunk pieces. The meat is usually tough and fatty but once cooked down, the meat is very flavorful and can be described as gelatinous. It is very important to cook the oxtail properly to get maximum flavor.
But around the world they are eaten as main entrees and stews from China and Korea to Jamaica and the USA. Oxtails for a long time have been a staple in soul food cooking.
A 3.5-ounce serving contains approximately 260 calories, 130 of which come from fat. Because we usually serve oxtail as part of a stewed dish, the calories you consume will depend mostly on other ingredients such as garlic, vegetables, onions, peas, and seasonings.
There are just over 14 grams of fat in an average oxtail serving, 5.5 of which are saturated. Oxtail has no trans fats, but a serving does contain 141mg of cholesterol. Because we usually serve oxtail in our stew version, the actual fat content may vary.
An oxtail serving contains no carbohydrates and 233mg of sodium. In a 3.5-ounce serving, you’ll find almost 31g of protein, which is crucial for energy as well as muscle growth and development.
Oxtails can expensive to buy. Initially before they became very popular, they were an inexpensive meal. Most recipes call for oxtails to be slowly simmered on a cooktop or braised for hours in the oven which can cost time and money.
If you can’t make it to the island, we’re serving up a variety of oxtail dishes right here in NYC. We take the gelatin-rich meat from the tail of a steer or an ox, cooking it low and slow. With our soups and stews, the rich flavor of oxtail really comes through. Come and taste it for yourself!
OXTAIL RECIPE YOU CAN TRY TODAY!
Sometimes you just want to stay at home and not go to a Jamaican restaurant to try something. That's ok! While we can make the process easy for you. We prepared home cooked delicious Jamaican food 7 days a week. Just order, enjoy and eat!
But....if you want try your hand at making this dish yourself, you can find a popular recipe listed below. (we advise against this for obvious reasons, you have been warned!)
Enjoy!
Preparation time 30m
Cooking time 3 to 4 hrs
Ingredients
2lb of Oxtail
Directions
1. Chop all veggies.
2. Season the oxtail with scallion, scotch bonnet pepper, garlic, thyme, pimento, browning, salt and pepper and all-purpose seasoning and let it sit overnight
3. Brown the oxtail in oil for about 15 minutes or until golden
4. To the pot adding the vegetables, butter, water, onion, tomato and carrot, browning and seasonings, and cook at a simmer to soften the oxtail.
5. Cook for up to 3 hours. Stirring occasionally, about every 20 minutes.
6. Add the beans and simmer for another 30 minutes
What we are known for here at Frank's Soup Bowl other than our soups!
When you think of Jamaican food, jerk chicken is probably one of the first things that comes to mind. However, that’s not the only savory, spicy meat dish the island is famous for. Take oxtail for instance; if you’ve never had the meaty, rich goodness of a Jamaican oxtail dish, you’re really missing out.
Oxtails are not from an ox. Oxtails refer to the tail of a steer/cow that is cut into chunk pieces. The meat is usually tough and fatty but once cooked down, the meat is very flavorful and can be described as gelatinous. It is very important to cook the oxtail properly to get maximum flavor.
But around the world they are eaten as main entrees and stews from China and Korea to Jamaica and the USA. Oxtails for a long time have been a staple in soul food cooking.
A 3.5-ounce serving contains approximately 260 calories, 130 of which come from fat. Because we usually serve oxtail as part of a stewed dish, the calories you consume will depend mostly on other ingredients such as garlic, vegetables, onions, peas, and seasonings.
There are just over 14 grams of fat in an average oxtail serving, 5.5 of which are saturated. Oxtail has no trans fats, but a serving does contain 141mg of cholesterol. Because we usually serve oxtail in our stew version, the actual fat content may vary.
An oxtail serving contains no carbohydrates and 233mg of sodium. In a 3.5-ounce serving, you’ll find almost 31g of protein, which is crucial for energy as well as muscle growth and development.
Oxtails can expensive to buy. Initially before they became very popular, they were an inexpensive meal. Most recipes call for oxtails to be slowly simmered on a cooktop or braised for hours in the oven which can cost time and money.
If you can’t make it to the island, we’re serving up a variety of oxtail dishes right here in NYC. We take the gelatin-rich meat from the tail of a steer or an ox, cooking it low and slow. With our soups and stews, the rich flavor of oxtail really comes through. Come and taste it for yourself!
OXTAIL RECIPE YOU CAN TRY TODAY!
Sometimes you just want to stay at home and not go to a Jamaican restaurant to try something. That's ok! While we can make the process easy for you. We prepared home cooked delicious Jamaican food 7 days a week. Just order, enjoy and eat!
But....if you want try your hand at making this dish yourself, you can find a popular recipe listed below. (we advise against this for obvious reasons, you have been warned!)
Enjoy!
Preparation time 30m
Cooking time 3 to 4 hrs
Ingredients
2lb of Oxtail
- 1 can of beans
- 5 cups of water
- 1 onion
- 2 tomatoes
- 2 scallion
- 1 scotch bonnet pepper
- Carrots
- 2 tablespoons of all purpose seasoning
- 2 cloves of garlic
- 4 sprigs of fresh thyme
- 1/2 teaspoon of allspice or pimento
- 1 tablespoon of salt
- 1 tablespoon browning
- 1/2 teaspoon of pepper
- 5 tablespoons of butter
- Oil
Directions
1. Chop all veggies.
2. Season the oxtail with scallion, scotch bonnet pepper, garlic, thyme, pimento, browning, salt and pepper and all-purpose seasoning and let it sit overnight
3. Brown the oxtail in oil for about 15 minutes or until golden
4. To the pot adding the vegetables, butter, water, onion, tomato and carrot, browning and seasonings, and cook at a simmer to soften the oxtail.
5. Cook for up to 3 hours. Stirring occasionally, about every 20 minutes.
6. Add the beans and simmer for another 30 minutes