Kimbelyn and her Mother make a traditional Jamaican dish, Oxtails. They serve it up with peas and rice and fried plantains.
Hi my name is Kimbelyn Chang. I am originally from Brooklyn, NY. I currently reside in Orlando, Florida. Both of my parents are originally from Jamaica. As most Jamaican descendents, I love reggae music and home cooking. As a third generation Chinese, Jamaican -American, I have grown up with a rich, diverse blend of culinary skills that I have inherited from my Chinese Great Grandfather and my Cuban Grandmother. As a child I developed my interest in cooking by helping my parents in the kitchen. I learned from the very basics to the family secret recipes.
As you may have probably guessed by now, cooking Jamaican food is my specialty. I really enjoy preparing this cuisine because it includes a mixture of cooking techniques, flavors, spices and influences from all of the people who inhabit the island. There are many delicious dishes of Jamaica, but my favorite by far is cooking Oxtails. Oxtail is the culinary name for the tail of cattle. In Jamaica, it is most often stewed with butter beans and served with rice.
Whenever I am planning to feature Oxtails, as my Sunday dinner, I enjoy taking a trip to the local Caribbean Supermarket to buy them freshly cut with all of the other ingredients such as rice, peas and plantains that will complete my meal.
Preparing this dish has become the center piece for enjoying Sunday dinner with friends and family. It’s our way of enjoying a sumptuous meal, talking, laughing and just spending time catching up before another busy week begins.
I’m excited to share my story with you!
Thanks and Take Care! - Kimbelyn
Kimbelyn’s Oxtails recipe
5 lbs fresh cut of oxtails
3 stalks fresh chopped scallions chopped
1 yellow onion slivered
2 red medium tomatoes in chunks
2 cloves garlic thinly sliced
1 bell pepper thinly sliced
1/2 scotch bonnet pepper w/out seeds chopped
3 cups water
salt to taste
black pepper to taste
garlic powder to taste
Adobo seasoning to taste
Oxtail/Meat seasoning mix (optional)
Rinse thoroughly and sprinkle with meat seasoning mix and black pepper. Let set on plate for about 20 minutes. Heat frying pan then pour in olive oil. Once it’s hot, deeply brown the oxtail segments on all sides. Do in batches and set aside as pieces are browned.
When all are browned, add slivered onion, and garlic to oil in the frying pan, stir to brown a bit. Transfer onion, garlic, oxtails to pressure cooker. Add in bell pepper, scotch bonnet pepper, then add water.
Turn pressure cooker on medium heat, cover, and cook at a slow ‘rock’ for 40 minutes. Let cool in cooker without removing lid.
Carefully (read your pressure cooker’s manual for specific directions to your model) remove the lid from the pressure cooker. Next add in your tomatoes, fresh thyme, and other spices. Mix well and let the pot rest for about 15 minutes.
NOTE: The broth will have much fat…..so if you want to use as gravy, chill, then remove the layer of fat. You can thicken with mixture of corn starch and water. Serve oxtails with peas & rice and fried plantains. Enjoy!