Ingredients
4
4 servings
- •4 lb oxtail, (fat-trimmed)
- •5 scallions, green onions
- •5 sprigs fresh thyme, about 1 tbsp chopped
- •2 teaspoons salt
- •½ teaspoon black pepper
- •1 tablespoon brown sugar
- •2 teaspoons ground allspice
- •1 teaspoon nutmeg
- •1 teaspoon cinnamon
- •2 scotch bonnet peppers
- •⅓ cup soy sauce
- •2 tablespoons vegetable oil
- •¼ cup vinegar
- •1 onion, chopped
- •½ cup orange juice
- •2 cloves garlic
- •1 teaspoon grated ginger
- •2 tablespoons white rum
- •1 ½ cups water
- •1 cup pineapple juice
- •1 cup mango nectar
- •1 cup pineapple, diced
- •¼ cup honey
- •1 tablespoon soy sauce
Instructions
- Blend Jerk ingredients together until smooth.
- Pour over Oxtail and let it marinate overnight.
- Grill/smoke Oxtail at 275°F for about 2 hours, flipping them over half way through.
- To make the mango-pineapple sauce, bring all ingredients to a boil. Use some of the sauce to glaze the oxtail when you have about 15 minutes of cooking time remaining. Reserve some sauce for serving.
- After grilling and deboning the oxtail, serve hot alongside mango-pineapple sauce.
- Enjoy!
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