Jamaican Jerk Marinade
5 scallions – chopped
1 Tbsp Fresh Thyme – chopped
2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Brown Sugar
2 tsp Ground Allspice
1 tsp Nutmeg
1 tsp Cinnamon
2 Scotch Bonnet Peppers – chopped
1/3 c Soy Sauce
2 Tbsp Canola Oil
1/4 c Apple Cider Vinegar
1 medium sweet onion – chopped
1/2 c Orange Juice
3 cloves Garlic – minced
1 Tbsp Fresh Ginger – chopped
Place all ingredients into a food processor and pulsate until larger items are pulverized. Puree for 2-3 minutes until very smooth.
Makes 3 cups of marinade. Store in the refrigerator for up to a month.
15- 20 nice sized oxtails – fat trimmed
Season oxtails lightly with spices and place into a large bowl or freezer bag. Toss generously with the marinade and place into the fridge for 6 hours to marinate.
Place oxtail on the grate of a grill or smoker over prepared, ashed over charcoal and hickory wood chips.
Smoke oxtails until the internal temperature is 160.
In an aluminum half pan, cut up onions, garlic, carrots, sweet pepper, mushrooms, potatoes, thyme, tomato and put them in the pan along with 4-5 bay leaves, red wine, beef stock & a little orange juice. When the oxtails were at 160 place them on the veggies and wrapped it up tight in foil to steam/simmer:
Leave the pan on the grill for 3-4 hours over the hot coals. Remove and serve.
(c) 2010 Valerie Renèe