Chef's Quick Tip: Jerk Oxtails

This week, Owner of Breakfast Belle & Executive Chef Tori Brown, and Jay McKinney from Durty Jerk, show Tina Redwine how to make jerk oxtails.

News 12 Staff

Feb 20, 2021, 5:21 PM

Updated 1,220 days ago


This week, Owner of Breakfast Belle & Executive Chef Tori Brown, and Jay McKinney from Durty Jerk, show Tina Redwine how to make jerk oxtails.    
  1. 1 pack of oxtails (rinse of lightly with water and lemon juice) 
  2. 1 1/2 tbsp Durty Jerk Dry Rub 
  3. 1/3 cup Durty Jerk Sauce 
  4. 1tsp pimento seeds
  5. Fresh Thyme 
  6. 1 tbsp olive oil
  7. 1tbsp flour
  8. 1 tbsp scallions 
  9. 4-5 dice garlic cloves 
  10. 1/2 cup water 
Mix or massage our your oxtails with Durty jerk rub, sauce, flour pimento seeds, scallions, garlic and flour. Allow it to marinate for a few hours. 
Grease pan with with olive on a high heat. Sear/brown both ends of the oxtails for about 3-4 minutes to lock in the flavor. 
Remove the oxtails from the pan and place in a baking dish or roaster.  Take your thyme ,  the remaining dripping from the pan and mix with 1/2c water and pour over oxtails. 
Cover and bake for 3hrs on 300 degrees.
Remove from the oven and feel free to garnish with scallions and serve over grits or rice. 
You can purchase Durty Jerk Products in local CT stores or online here.

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