Jamaican Jerk Marinade

Ingredients:

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

Directions:

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.

Oxtails

Ingredients:

15- 20 nice sized oxtails – fat trimmed

Granulated Garlic

Seasoning Salt

Onion Powder

Dried Thyme

Directions:

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.

Veggies

Ingredients:

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