You sold your soul to f*cking masterworks of all places? Shame on you. You just bombed your channel, much like masterworks bombs you with some of the largest fees of any investment scheme! Why couldn't you just hype squarespace or a vpn like a normal person..
Nice technique my guy. The added ingredients during marination had me questioning. I couldn't figure out why you added more of the same ingredients to the marinade. You didn't disappoint.
I’m an almost 60 year old Jamaican who has been cooking since 8/9. I’m one of the best oxtail queens, and I have only 4 things to say; YOU DID EVERYTHING RIGHT, and thank you for washing
Dude you are the first RUclipsr not of Caribbean descent that I've seen do this dish almost exactly as Jamaicans do. 👌 I'm Haitian and you mentioning Haitian épices (green spice) just made me smile. I'm hoping for a griot recipe now... 🤛✌️
I'm an american-born to Jamaican parents. I love your channel Sonny. You've taught me so many dishes. All I knew was how to make Jamaican dishes. I feel honored that you've correctly shared how Mommy makes her oxtails. Thanks for all you do!
I'm in Ireland. I was looking for some general oxtail recipes and I might make this Jamaican one as my first. Jamaican food looks so good. We don't have many Jamaican diaspora here so I'll have to just try it myself! Glad to see it's authentic. RUclips can be a bit of a minefield 😅
Followed this recipe at the firehouse tonight, except used beef short rib due to not being able to get oxtail at our grocery. Dude, this was awesome and the guys loved it. Thanks for continuous bangers. You’re the sole reason the guys think I can cook.
Solid choice on not trimming!!! Stay true to the OG dish... it's meant to be fatty, and as you said, skim any additional fat. IE Rustic Head to tail. Jamaica and Africa doesn't have the luxury of French prime meat. IE Jamaica head and tail ( literally poor people cuts) vs rich French loin and center roast. Smh 💯
To anyone weirded out by oxtail, you're not living your life until you've tried it. Definitely gonna have to go on an ingredient hunt and make this, looks amazing!
What on earth would be weirdoutable about oxtail? I never heard of such a thing--and I've talked to people who are weirded out by shellfish and of course organ meat, even tongue. Oxtail is just regular stewing beef, about as mundane a meat as you can get. I am weirded out by the poor value, I'll tell you that. I don't think it's nearly worth the amount of meat yield, which I've always disliked even when it wasn't so outrageously expensive; better to use other collagenous cuts with the same recipe. To use the tail I think is almost a gimmick at this point.
@@salvadorromero9712 I don't know why anyone would be weirded out by it but when I bring it up in discussions about food most of the people I'm talking with say they haven't tried and don't plan on it 🤣 I totally agree with the value now, it's almost not worth it anymore
Oxtail is one of the dishes I grew up with, and I look forward to trying your take on it. And you're correct, we don't trim the fat. It just adds juiciness to the end product.
I grew up with it too, as it was considered Poor People's food back then. I loved the heck out of them! Nowadays, they are around $6.00+ per pound, and I just can't make the leap justifying buying them Same with Short Ribs.
As a Jamaican I can tell you you killed it..Jamaicans don’t normally use cilantro in their brown stews, usually we reserve that for curry but i’ve personally used cilantro in oxtail and it works well. Kudos!
Cilantro is heat sensitive, if you do long cooking with it, the flavor will be lost and Jamaican meats are long cooking meats. That’s why Jamaicans don’t opt for cilantro in their meat.
Oxtail is $11/lb where I live. I used to LOVE eating butcher cuts, especially skirt steak. Haven't had either since the 90's before RUclips drove those cuts up in price.
As person who has lived in the Caribbean for over 30 years and a fellow white boy with several Jamaican friends that can cook a mean ox tail dinner this gets the seal of approval! Washing the meat and then scrubbing with lime, I was like ok, this looks serious. While you were in the last steps I was thinking, ok hope he doesn't forget the butter beans, then bam! 😎 All you need now are the sides starting off with authentic Rice and Peas! BTW in my experience it's ok to trim off the real fatty parts if you wish, as you said it leaves less oil when finished. Well done.
So there's all this time and preparation that clearly goes into planning every dish for every video, then there's so much work for you in the background: coordinating with your camera person, your editor, making sure your house is quiet; trying to run the business analytics on the side, maintain a consistent upload schedule. And then somewhere in there you fit in learning and practicing with nunchucks.
Bro you’re one of the few food content creators that consistently pump out recipes from my home country and I TRULY appreciate it ❤ It’s nice to be seen
I always have a half gallon of that marinade in the fridge, I use it for almost everything, but without the habanero, it makes it better for rice with guandules, or with beans, or chicken, or roast pork (pernil), is so magical as your Rosemary Salt.
Trinidadian here: if you don’t have the cane sugar thing just sear the raw meat in brown sugar burned in oil - basically a caramel that browns the meat. That how we do our stews and the Caribbean has loads of interaction in our cooking techniques.
We don't really use cilantro because it's virtually impossible to find here but if I do find it I'm going to try using it in my oxtails because cilantro adds such an awesome flavor to almost everything. Glad you didn't trim off all the fat. Fat is flavor my friend. Love your cooking. Luv ya too 🇯🇲🇯🇲🇯🇲🇯🇲
@@jamesstanley7263 coriander is the seed of the plant and cilantro is the leaves/stem. Different flavors, but some out there might be playing loose with the names.
@@jamesstanley7263 I know that but it's not normally used in Jamaican cooking so it's not readily available and even if it's found in dry form it doesn't taste the same.
Holy crap the coincidence. I decided to try this at one of the few Jamaican restaurants here last week for the first time and it was awesome and it just fell apart in the mouth. The Jamaican patties kicked ass too.
I absolutely love you. I am very happy to see you. I feel you having a show is way over due. When I first saw you,I said to myself this man is crazy-I love him. I have watched every one of your shows and cooked at least 5 of your dishes. I am a fan- keep cooking. You are awesome. Desirèe
I feel so special, I know other people asked about oxtail but I requested the Caribbean version. This makes me miss Christmas dinners at the family's house
Great video Sonny! Your uploads always make my day, and even though I don’t comment often, I just want to let you know how much I appreciate your videos. Keep up the great work!
Made today, can’t stop talking about how good it was. Didn’t pay close enough attention to the recipe and used all the green sauce, to compensate only used 5 cups of beef broth. Going to make it same way next time but just use 1 pepper. Thank you for posting.
Jamaican Oxtail is out of control good. I go to a Jamaican spot down the street that serves up this and some amazing goat curry and Jamaican Jerk chicken.
Thank you so much for sharing such a delicious recipe! We decided to switch things up and use goat meat instead of oxtail, and it was absolutely amazing. Every bite was packed with flavour. As a bonus, we even used the leftover Haitian Epis Green sauce to marinate a whole chicken on the BBQ and it was a double win. Thank you again for such a great recipe!
truly mouth-watering. one of my all-time favourite dishes, which indeed one should eat with their hands. i'm yet to make it myself at home, but after this am tempted to try. in the meantime, hitting up my favourite jamaican spot for lunch tomorrow thanks to this!
BIG UP YUH SELF MI CHEF!! You are the first non Jamaican I've ever seen do oxtails perfectly! Even down to the butter beans! FYI we also add what we call "spinnas" or spinners (hand rolled dough) with the butter beans. Again...perfect!
I tried this recipe, and it came out better than the local spot I've frequented for several years. Needless to say, I'll be eating at home more often.🤣
I’ve got some venison shanks in the fridge right now that I was about to debone and throw in the grinder, but this might fit the bill for something out of the ordinary to do with them. Thanks for the technique and inspiration!
Made this this weekend. Great recipe. left it vacuum sealed with the marinade for around 36 hours. I would possibly suggest the following: - having the habanero or scotch bonnet stay in for longer than the hour. - a bit more salt - a tbsp of curry powder Other than the above, it worked great and a first timer to oxtails ate more than we thought she would... I had nothing left over to take home unfortunately, haha!
Which ingredient is hatian? All the love man, I'm glad you give it your seal of approval, I will try it based on all the positive Caribbean comments ❤️
Love watching your channel, I'm no chef, but the way you explain every piece of your cooking makes me love cooking again. Don't be afraid to cook like a professional chef
I have some oxtail slow cooking in my dutch oven right now..all thanks to watching this video and getting the overwhelming urge to have some myself. I’m stoked dude
I used to live in Toronto and they had the best Jamaican oxtail joints, particularly around Eglinton and Bathurst . Also, when I grew up in the UK in the1960s, oxtail was literally dirt cheap. $7 a pound is insane, for what is essentially an offal-level product. Are there any butchers' secrets left, I wonder...
Oakwood and Eglinton West. Keele and Eglinton. Jane and Lawrence. So Many good Jamaican Spots in the West End. Also the East got some Clutch Spots too.
Chef Sonny, nuff respect for this. You represented very well. When persons say they are gonna cook Jamaican (which I'm intimately familiar with) or Caribbean you have to cringe because they usually get it all wrong and misrepresent our nations. Brother, as a Jamaican I am willing to adopt you as our own 😄. Very well done. Side note: In terms of the trimming of that fat, if it's excessive we do trim a bit of it but we all know fat is good!!
I tasted burgers made with green spice and it changed my world and how I make burgers. They're so juicy and flavorful. My only problem with burgers was that when you use ground beef it's hard getting the right amount of salt in it. Either it's not enough or too much. Putting in green spice makes it so flavorful and juicy salt really isn't needed.
Never tried ox tail. I've had many different kinds of meat including but not limited to kangaroo, camel, Llama, alpaca, rattlesnake, cobra, Buffalo the list goes on. Hey Sonny I'd love to see what you do with a boneless lamb shank roast. I got one in my freezer
Spend the entire day making this, and it was pretty damn amazing!! I already know what to improve next time, and I’m pretty sure it’ll be mindblowing 🤯 Thank you for showing us this dish!
Growing up in s Fla and being somewhat poor, oxtail was a go to meal my mom used to cook for us. This was years ago. I grew up on it and it was one of the cheapest proteins available back in the day. I see the prices on it now and it brings a tear to my eyes! But, it’s worth every penny. Great video!
Yes! Wash your meat!! Process is key. & yes, always use vinegar + lemon or lime to help for cleaning the meat - it’s a must!… all the way to Toronto! 👊🏽😎
Pretty glad ur using something made here i love ur channel ur recipes and my kids love when u fight agains fridge haha grettings from Costa Rica Bro bless and good vibes by the way im going to try this recipe
I love that you used Steens Cane Syrup. It's the best syrup hands down. I make so many dishes that would be spicy, and it's the best thing I know that gives it flavor, and stops the fire. Lol
Sonny, thank you, I was simping for oxtail your vid came up first (nice seo) and my first attempt the fam LOVED it, now imma double it up for meh breddas, it’s gonna be popping! Keep up the awesome vids, its quirkiness is to be savoured as these awesome recipes!
The reason I wash my meat is to first rinse off the BONE CHIPS from the meat packing plant. The second soak I do is more like a brine with salt and vinegar which (right or wrong) I believe pulls out the impurities from the surface of the meat. I then thoroughly disinfect my sink and any surface where the rinse or soak may have spattered.
Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: masterworks.com/s/thatdudecancook
scam
You sold your soul to f*cking masterworks of all places? Shame on you. You just bombed your channel, much like masterworks bombs you with some of the largest fees of any investment scheme! Why couldn't you just hype squarespace or a vpn like a normal person..
masterworks scam
Nice technique my guy. The added ingredients during marination had me questioning. I couldn't figure out why you added more of the same ingredients to the marinade. You didn't disappoint.
This feels just like that Scottish noble title bullshit. Wish creators would do a little more due diligence.
I’m an almost 60 year old Jamaican who has been cooking since 8/9. I’m one of the best oxtail queens, and I have only 4 things to say; YOU DID EVERYTHING RIGHT, and thank you for washing
Uck queen una
Mek Me Tess It…. 🤔😂
@@MrRegahlah
Den come ova nuh
An authentic reply makes me want to make this immediately!
If you say he’s doing it right I’ll give it a try 😂
Dude you are the first RUclipsr not of Caribbean descent that I've seen do this dish almost exactly as Jamaicans do. 👌 I'm Haitian and you mentioning Haitian épices (green spice) just made me smile. I'm hoping for a griot recipe now... 🤛✌️
Bon bagay. M sezi tou. Msye byen Fèl
Lizzy Lew made a Jamaican feast 3 years ago. She's not Caribbean. ruclips.net/video/QpuwDGCpe50/видео.html
A griot recipe would be 🔥
Quan tran?
@@sleepyjo9340 Yup. Him too!
I'm an american-born to Jamaican parents. I love your channel Sonny. You've taught me so many dishes. All I knew was how to make Jamaican dishes. I feel honored that you've correctly shared how Mommy makes her oxtails. Thanks for all you do!
That's such a lovely comment.
Loool trust me. First non Jamaican I ever seen on RUclips make a green sauce 🇯🇲
I'm in Ireland. I was looking for some general oxtail recipes and I might make this Jamaican one as my first. Jamaican food looks so good. We don't have many Jamaican diaspora here so I'll have to just try it myself! Glad to see it's authentic. RUclips can be a bit of a minefield 😅
Such a lovely comment and human
An authentic reply makes me want to make this immediately!
Followed this recipe at the firehouse tonight, except used beef short rib due to not being able to get oxtail at our grocery. Dude, this was awesome and the guys loved it. Thanks for continuous bangers. You’re the sole reason the guys think I can cook.
Stay safe out there sir !
Jamaican Oxtail is the best my friends and If you've never tried it your time is now... HAPPY COOKING!!
Bro how tall are you
I farted mr cook
Sonny please let me come cook with you 🙏 at this point I'm begging you 😫😢 this looks absolutely freaking amazing 👏😍🙌
This looks absolutely delicious. Definitely going to try it. I was just at a warehouse on Sunday and couldn't believe the price of oxtails.
Solid choice on not trimming!!! Stay true to the OG dish... it's meant to be fatty, and as you said, skim any additional fat. IE Rustic
Head to tail. Jamaica and Africa doesn't have the luxury of French prime meat. IE Jamaica head and tail ( literally poor people cuts) vs rich French loin and center roast. Smh 💯
To anyone weirded out by oxtail, you're not living your life until you've tried it. Definitely gonna have to go on an ingredient hunt and make this, looks amazing!
Pffft tell the truth buddy, it sucks and no one should ever consider eating it!!!!
Hopefully if we spread the hate then the price will come down... :)
@@Karma-qt4ji I'm so glad I was patient enough to read the rest of your comment.
Good one 😂👍🏿
What on earth would be weirdoutable about oxtail? I never heard of such a thing--and I've talked to people who are weirded out by shellfish and of course organ meat, even tongue. Oxtail is just regular stewing beef, about as mundane a meat as you can get. I am weirded out by the poor value, I'll tell you that. I don't think it's nearly worth the amount of meat yield, which I've always disliked even when it wasn't so outrageously expensive; better to use other collagenous cuts with the same recipe. To use the tail I think is almost a gimmick at this point.
@@salvadorromero9712 I don't know why anyone would be weirded out by it but when I bring it up in discussions about food most of the people I'm talking with say they haven't tried and don't plan on it 🤣 I totally agree with the value now, it's almost not worth it anymore
@Crack Shot Not worried, enough of us will still buy it to keep it on the shelves :)
Oxtail is one of the dishes I grew up with, and I look forward to trying your take on it. And you're correct, we don't trim the fat. It just adds juiciness to the end product.
I grew up with it too, as it was considered Poor People's food back then. I loved the heck out of them!
Nowadays, they are around $6.00+ per pound, and I just can't make the leap justifying buying them
Same with Short Ribs.
I’m half Jamaican and Haitian and man you’re taking me back! My mom would always do this bro. Good stuff!
As a Jamaican I can tell you you killed it..Jamaicans don’t normally use cilantro in their brown stews, usually we reserve that for curry but i’ve personally used cilantro in oxtail and it works well. Kudos!
You put cilantro in curry, interesting do you season with it before cooking or do you put it in at the end?
@@Elle9228000 a little in the seasoning and a little more at the end
Cilantro is heat sensitive, if you do long cooking with it, the flavor will be lost and Jamaican meats are long cooking meats. That’s why Jamaicans don’t opt for cilantro in their meat.
When prepared correctly, Jamaican Oxtails stew and Jamaican curry goat stew are 2 of the greatest dishes of all time.
Oxtail is $11/lb where I live. I used to LOVE eating butcher cuts, especially skirt steak. Haven't had either since the 90's before RUclips drove those cuts up in price.
I appreciate your attempts to be as traditional as you can
As person who has lived in the Caribbean for over 30 years and a fellow white boy with several Jamaican friends that can cook a mean ox tail dinner this gets the seal of approval!
Washing the meat and then scrubbing with lime, I was like ok, this looks serious.
While you were in the last steps I was thinking, ok hope he doesn't forget the butter beans, then bam! 😎
All you need now are the sides starting off with authentic Rice and Peas!
BTW in my experience it's ok to trim off the real fatty parts if you wish, as you said it leaves less oil when finished.
Well done.
He understands us. I'm Trinidadian but Jamaica is my heart. FREE TEACHER.
Marinade = the noun. Marinate = the verb
Another excellent video as always!
So there's all this time and preparation that clearly goes into planning every dish for every video, then there's so much work for you in the background: coordinating with your camera person, your editor, making sure your house is quiet; trying to run the business analytics on the side, maintain a consistent upload schedule. And then somewhere in there you fit in learning and practicing with nunchucks.
I read that Sonny has trained in martial arts for a while. Take that with a grain of Rosemary salt, though.
@@hughfristoe Sgt. Pepper coming to beat my ass up.
Bro you’re one of the few food content creators that consistently pump out recipes from my home country and I TRULY appreciate it ❤
It’s nice to be seen
I always have a half gallon of that marinade in the fridge, I use it for almost everything, but without the habanero, it makes it better for rice with guandules, or with beans, or chicken, or roast pork (pernil), is so magical as your Rosemary Salt.
In indonesia, we make oxtail soup (sop buntut). It's very delicious, and it's perfect when served hot with rice, especially during rainy season
You know I love you..... I'll definitely make this because me and my family actually eat Oxtail
I love your family
@@thatdudecancook 👍
Trinidadian here: if you don’t have the cane sugar thing just sear the raw meat in brown sugar burned in oil - basically a caramel that browns the meat. That how we do our stews and the Caribbean has loads of interaction in our cooking techniques.
Never tell someone who is a first timer to do that, burning too much sugar can make it bitter. Safest bet is with the Browning.
We don't really use cilantro because it's virtually impossible to find here but if I do find it I'm going to try using it in my oxtails because cilantro adds such an awesome flavor to almost everything. Glad you didn't trim off all the fat. Fat is flavor my friend.
Love your cooking. Luv ya too 🇯🇲🇯🇲🇯🇲🇯🇲
I thought cilantro is readily available in most places, where are you from?
If you are anywhere but the US, it’s called Corriandar…. Might be why you can’t find it lol😂
@@jamesstanley7263 coriander is the seed of the plant and cilantro is the leaves/stem. Different flavors, but some out there might be playing loose with the names.
@@ControlAllDa1337 Jamaica
@@jamesstanley7263 I know that but it's not normally used in Jamaican cooking so it's not readily available and even if it's found in dry form it doesn't taste the same.
When he added the butter beans my heart SANG
As a person who has never been to jamaica i can say you nailed that recipe
Holy crap the coincidence. I decided to try this at one of the few Jamaican restaurants here last week for the first time and it was awesome and it just fell apart in the mouth. The Jamaican patties kicked ass too.
Try the Ackee as well, it seems like every food They have when cook by the right person is to die for
I'm from Trinidad and man you cook the hell out of that oxtail. All that's missing is some white rice with that bad boy.❤🇹🇹
Oxtail prices have gone through the roof in Florida.
Same here in Texas. It’s insane.
@@_-Bane-_Main Everywhere. Oxtails are about $10 per pound here in the mid-west.
@@MimiKeel very true! Very expensive in oklahoma , and texas
I’m pro sure it’s everywhere now. We’re talking about up there with the price of a steak.
I absolutely love you. I am very happy to see you. I feel you having a show is way over due. When I first saw you,I said to myself this man is crazy-I love him. I have watched every one of your shows and cooked at least 5 of your dishes. I am a fan- keep cooking. You are awesome.
Desirèe
Loving this strong of exotic worldly dishes lately!
I feel so special, I know other people asked about oxtail but I requested the Caribbean version. This makes me miss Christmas dinners at the family's house
Great video Sonny! Your uploads always make my day, and even though I don’t comment often, I just want to let you know how much I appreciate your videos. Keep up the great work!
Made today, can’t stop talking about how good it was. Didn’t pay close enough attention to the recipe and used all the green sauce, to compensate only used 5 cups of beef broth. Going to make it same way next time but just use 1 pepper. Thank you for posting.
Dude that looks so freaking awesome! More and more of your videos are getting saved into my "MUST MAKE" recipe bookmarks!
Jamaican Oxtail is out of control good. I go to a Jamaican spot down the street that serves up this and some amazing goat curry and Jamaican Jerk chicken.
One day Mr. Fridge is going to fight back.
Thank you so much for sharing such a delicious recipe! We decided to switch things up and use goat meat instead of oxtail, and it was absolutely amazing. Every bite was packed with flavour. As a bonus, we even used the leftover Haitian Epis Green sauce to marinate a whole chicken on the BBQ and it was a double win. Thank you again for such a great recipe!
truly mouth-watering. one of my all-time favourite dishes, which indeed one should eat with their hands. i'm yet to make it myself at home, but after this am tempted to try. in the meantime, hitting up my favourite jamaican spot for lunch tomorrow thanks to this!
BIG UP YUH SELF MI CHEF!! You are the first non Jamaican I've ever seen do oxtails perfectly! Even down to the butter beans! FYI we also add what we call "spinnas" or spinners (hand rolled dough) with the butter beans.
Again...perfect!
U did great job . Bless Up for 🇯🇲
I tried this recipe, and it came out better than the local spot I've frequented for several years.
Needless to say, I'll be eating at home more often.🤣
I’ve got some venison shanks in the fridge right now that I was about to debone and throw in the grinder, but this might fit the bill for something out of the ordinary to do with them. Thanks for the technique and inspiration!
Go for it!!! Hope it comes out amazing!
I've been scouring the internet for a proper oxtail recipe and trust me this is the best I've come across. thanks dude
Made this this weekend. Great recipe. left it vacuum sealed with the marinade for around 36 hours. I would possibly suggest the following:
- having the habanero or scotch bonnet stay in for longer than the hour.
- a bit more salt
- a tbsp of curry powder
Other than the above, it worked great and a first timer to oxtails ate more than we thought she would... I had nothing left over to take home unfortunately, haha!
My mother made oxtail soup with barley, carrots, celery and onion 😊 very good. I made oxtail for the first time and added a can of rotel
Just started watching, damn I just ate and I'm hungry again.
Long time Subscriber here.. didn’t expect to see our food on the channel. Thanks for showing us the versatility.
As a Haitian this video is an instant like and save. Glad you included something Haitian even though it's a Jamaican dish.
Which ingredient is hatian? All the love man, I'm glad you give it your seal of approval, I will try it based on all the positive Caribbean comments ❤️
@@mikeyaustin7526 the green sauce
Love watching your channel, I'm no chef, but the way you explain every piece of your cooking makes me love cooking again. Don't be afraid to cook like a professional chef
I love oxtails! 😍😋 This looks delicious Sonny!
I have some oxtail slow cooking in my dutch oven right now..all thanks to watching this video and getting the overwhelming urge to have some myself. I’m stoked dude
I used to live in Toronto and they had the best Jamaican oxtail joints, particularly around Eglinton and Bathurst . Also, when I grew up in the UK in the1960s, oxtail was literally dirt cheap. $7 a pound is insane, for what is essentially an offal-level product. Are there any butchers' secrets left, I wonder...
Nope. RUclips killed the video star. 🌟
Imagine paying $13/lb ! Yes, that’s right….
I’ve seen $17/lb in NYC.. Canada and Florida were around $12/lb
RIP Randy's Patties at Eglinton and Oakwood :(
Oakwood and Eglinton West. Keele and Eglinton. Jane and Lawrence. So Many good Jamaican Spots in the West End. Also the East got some Clutch Spots too.
Honestly one of the best things on RUclips! Excellent recipes, great tips and phenomenal presentation! Keep it up!
The color is so inviting, that sauce screams for good mash potatoes.
Marinate is the verb, marinade is the liquid😊
Chef Sonny, nuff respect for this. You represented very well. When persons say they are gonna cook Jamaican (which I'm intimately familiar with) or Caribbean you have to cringe because they usually get it all wrong and misrepresent our nations. Brother, as a Jamaican I am willing to adopt you as our own 😄. Very well done.
Side note: In terms of the trimming of that fat, if it's excessive we do trim a bit of it but we all know fat is good!!
Did you deglaze the lid and main pan for the fond? Would you recommend doing so? Either way this recipe looks amazing!
love your videos, my family is from Costa Rica and I was surprised to hear your family is living there. Pura Vida keep putting out great videos.
I tasted burgers made with green spice and it changed my world and how I make burgers. They're so juicy and flavorful. My only problem with burgers was that when you use ground beef it's hard getting the right amount of salt in it. Either it's not enough or too much. Putting in green spice makes it so flavorful and juicy salt really isn't needed.
Omg , wow that looks absolutely amazing, that color is making my mouth water.
Never tried ox tail. I've had many different kinds of meat including but not limited to kangaroo, camel, Llama, alpaca, rattlesnake, cobra, Buffalo the list goes on. Hey Sonny I'd love to see what you do with a boneless lamb shank roast. I got one in my freezer
Your not 'that' George Zimmerman I hope
You have just sorted out my Sunday dinner fella. Reckon my kids will absolutely LOVE this ! Cheers lad 👍🏽
If Oxtails didn’t cost a human kidney per pound. I’d be eating them daily.
Maaaan they were so cheap once upon a time 😭
Rass u cooked it better than i every could.
As a Jamaican as a yard man i approve of this
.yea man look good breda
Looks amazing! Do a Pho or broth style soup for the channel when you have the time, please! :)
Looks like Sunday dinner this week at my house, thanks for sharing brother...
Spend the entire day making this, and it was pretty damn amazing!! I already know what to improve next time, and I’m pretty sure it’ll be mindblowing 🤯 Thank you for showing us this dish!
Growing up in s Fla and being somewhat poor, oxtail was a go to meal my mom used to cook for us. This was years ago. I grew up on it and it was one of the cheapest proteins available back in the day. I see the prices on it now and it brings a tear to my eyes! But, it’s worth every penny. Great video!
My man learned how to use nunchucks just so he could abuse the fridge.
My mouth doesn’t usually water at clips but I love love love oxtail. I just need to remember this clip in our winter here in Oz.
I like how he can do a French accent but doesn’t even try the Jamaican one lol.
So glad he didn't. People mess up our accent all the time. 😆🇯🇲
I made it for my husband, he loved it! 🎉
Yummy 🤤
Making this tonight and had a moment of spicy eyes when I looked into the blender 😂 gotta love it
oxtail is soo damn expensive in NYC, its not just your area.
Same here in Chicago...about $9.00 a pound.
Remember the days when it use to be dirt cheap.
Thank you so very much for understanding the assignment.
As a 🇯🇲 chef, you nailed it. If fat is too thick you can trim a little. Nuff respect! 👍
You cleaned the meat!!!!!! Yayyyyyyyyyyyyyyyy I love this. And you used lime! You let me tell you something. I will eat in your kitchen ANYTIME
Hands down the greatest transition into a little bit of self-promo I have ever seen. Great recipe!
Jamaican Oxtail might be a top 10 dish for me
Yes! Wash your meat!! Process is key. & yes, always use vinegar + lemon or lime to help for cleaning the meat - it’s a must!… all the way to Toronto! 👊🏽😎
This probably won't get to you, but my buddy and i made a chili based on this and won a chili competition. So thank you very much, you the man!
Wow that looks amazingly delicious! Going to have to give that a try! Thanks for sharing! 🙂😋❤
Dude, I am Haitian. My respect for you is now immeasurable. Thank you for honoring West Indies culture
Really nice job on authenticity. Maggie and the epis! On point
Best recipe I've tried so far! Thanks
Pretty glad ur using something made here i love ur channel ur recipes and my kids love when u fight agains fridge haha grettings from Costa Rica Bro bless and good vibes by the way im going to try this recipe
You you absolutely nailed it. It looks very, very delicious.
Also love me some oxtail soup with homemade noodles.
This will be awesome.
Your refrigerator is art that appreciates in value every episode
I love that you used Steens Cane Syrup. It's the best syrup hands down. I make so many dishes that would be spicy, and it's the best thing I know that gives it flavor, and stops the fire. Lol
I've visited the Caribbean once or twice, and the accent of that bean is spot on!👍😉🤣😁
Dude ur Refrigerator is so cool it fits ur channel perfectly and definitely gives ur channel somethin no1 has. Keep up the good work 👍
Sonny, thank you, I was simping for oxtail your vid came up first (nice seo) and my first attempt the fam LOVED it, now imma double it up for meh breddas, it’s gonna be popping! Keep up the awesome vids, its quirkiness is to be savoured as these awesome recipes!
I'm loving the Marcus taste check tests too 😋 👍🏻
That looks absolutely amazing. Got 1kg of oxtail in the freezer that I've been considering what to do with. You just gave me an answer! 🎉
Bro!!! You have help me elevate my cook sooo much. My mom uses ox tail for sopa de res. I want to make this for her show her a new way to use ox tail.
Epic fridge finish!
Marinade is the noun (the liquid you use to cover the meat)
Marinate is the verb (the action of using marinade)
Dude. Never had oxtail before but my mouth watered like never before but I will be making this on my next days off. Hmmmm.
The reason I wash my meat is to first rinse off the BONE CHIPS from the meat packing plant. The second soak I do is more like a brine with salt and vinegar which (right or wrong) I believe pulls out the impurities from the surface of the meat. I then thoroughly disinfect my sink and any surface where the rinse or soak may have spattered.