Dive into the rich, flavorful world of jerk oxtail with a luscious pineapple mango sauce. This dish combines the spiciness of jerk seasoning with the sweet, tropical notes of pineapple and mango.
Some ingredients in this recipe, like scotch bonnet peppers, allspice, soy sauce, and mango nectar, may not be common in every pantry. Ensure you check the international or specialty aisles in your local supermarket for these unique items.
Ingredients for Jerk Oxtail With Pineapple Mango Sauce
Oxtail: The meaty, flavorful base of the dish, known for its rich, gelatinous texture.
Scallions: Adds a mild, onion-like flavor to the dish.
Green onions: Similar to scallions, they bring a fresh, zesty taste.
Thyme sprigs: Essential for that classic, aromatic jerk flavor.
Salt: Enhances all the other flavors in the dish.
Black pepper: Adds a subtle heat and depth to the seasoning.
Brown sugar: Balances the spiciness with a touch of sweetness.
Allspice: Critical for that authentic jerk taste, with hints of clove, nutmeg, and cinnamon.
Nutmeg: Adds warmth and complexity to the marinade.
Cinnamon: Contributes a sweet, woody flavor.
Scotch bonnet peppers: Brings the heat that jerk seasoning is known for.
Soy sauce: Adds umami and enhances the overall flavor profile.
Vegetable oil: Used in the marinade to help distribute flavors evenly.
Vinegar: Adds acidity to balance the rich flavors.
Onion: Provides a sweet, savory base for the marinade.
Orange juice: Adds a citrusy brightness to the dish.
Garlic cloves: Infuses the dish with a pungent, savory depth.
Ginger: Adds a zesty, spicy note.
White rum: Adds depth and a hint of sweetness to the sauce.
Water: Used to adjust the consistency of the sauce.
Pineapple juice: Brings a tropical sweetness to the sauce.
Mango nectar: Adds a rich, fruity flavor to the sauce.
Pineapple: Fresh, sweet chunks that enhance the tropical profile.
Honey: Adds natural sweetness and a glossy finish to the sauce.
One reader, Conn Corcoran says:
The jerk oxtail with pineapple mango sauce was a delightful surprise. The spicy, smoky flavors of the oxtail paired perfectly with the sweet, tangy sauce. It was a mouthwatering experience that left me craving more. Highly recommend!
Mastering the Techniques for Jerk Oxtail
How to blend jerk ingredients: Use a blender or food processor to combine all the jerk marinade ingredients until smooth.
How to marinate oxtail: Place the oxtail in a large bowl or resealable bag, pour the blended jerk marinade over it, and ensure all pieces are well-coated. Refrigerate overnight.
How to grill/smoke oxtail: Preheat your grill or smoker to 275 degrees F. Place the marinated oxtail on the grill or smoker, cook for about 2 hours, and flip them halfway through the cooking time.
How to make mango-pineapple sauce: Combine all the sauce ingredients in a saucepan, bring to a boil, and then reduce to a simmer until it thickens slightly.
How to glaze oxtail: During the last 15 minutes of grilling, brush some of the mango-pineapple sauce onto the oxtail to glaze it.
How to debone oxtail: After grilling, use a knife to carefully remove the bones from the oxtail pieces.
How to serve: Serve the deboned oxtail hot with the reserved mango-pineapple sauce on the side.
How To Make Jerk Oxtail With Pineapple Mango Sauce
Composed of more bone than meat, the oxtail has the most robust flavor thanks to the bone marrow. In this recipe, we flavor it with a sweet fruity sauce.
Serves:
Ingredients
- 4lboxtailfat-trimmed
Jerk Marinade:
- 5scallions
- green onions
- 5fresh thyme sprigschopped
- 2tspsalt
- ½tspblack pepper
- 1tbspbrown sugar
- 2tspallspiceground
- 1tspnutmeg
- 1tspCinnamon
- 2scotchbonnet peppers
- ⅓cupsoy sauce
- 2tbspVegetable Oil
- ¼cupvinegar
- 1onionchopped
- ½cuporange juice
- 2garlic cloves
- 1tspgingergrated
Mango PIneapple Sauce:
- 2tbspwhite rum
- 1½cupswater
- 1cuppineapple juice
- 1cupmango nectar
- 1cuppineapplediced
- ¼cuphoney
- 1tbspsoy sauce
Instructions
-
Blend Jerk ingredients together until smooth.
-
Grill/smoke Oxtail at 275 degrees F for about 2 hours, flipping them over halfway 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!
Nutrition
- Calories: 1402.75kcal
- Fat: 90.33g
- Saturated Fat: 33.92g
- Trans Fat: 0.05g
- Monounsaturated Fat: 40.89g
- Polyunsaturated Fat: 4.44g
- Carbohydrates: 53.56g
- Fiber: 3.65g
- Sugar: 42.36g
- Protein: 88.29g
- Cholesterol: 299.37mg
- Sodium: 2043.65mg
- Calcium: 129.01mg
- Potassium: 1863.64mg
- Iron: 10.89mg
- Vitamin A: 46.51µg
- Vitamin C: 65.23mg
Expert Advice for Perfecting Jerk Oxtail
When preparing the jerk marinade, ensure that the scotch bonnet peppers are finely chopped before blending. This will help to evenly distribute their heat throughout the marinade, giving the oxtail a consistent and flavorful kick. Additionally, when grilling or smoking the oxtail, use indirect heat to prevent charring and to allow the meat to cook slowly and absorb the smoky flavors.
Time-Saving Tips for Preparing This Jamaican-Inspired Dish
Prepare the marinade in advance: Blend the jerk marinade ingredients ahead of time and store in the fridge for up to a week.
Use pre-cut oxtail: Purchase pre-cut oxtail from your butcher to save time on preparation.
Quick sauce prep: Use canned pineapple juice and mango nectar to speed up the mango-pineapple sauce preparation.
Marinate in a ziplock bag: Place the oxtail and marinade in a ziplock bag for easy and even coating.
Batch cooking: Grill extra oxtail and freeze portions for future meals.
Substitute Ingredients For Jerk Oxtail With Pineapple Mango Sauce Recipe
oxtail - Substitute with beef short ribs: Beef short ribs have a similar texture and flavor profile, making them a good alternative for oxtail in slow-cooked dishes.
scallions - Substitute with leeks: Leeks provide a mild onion flavor similar to scallions and can be used in the same quantity.
green onions - Substitute with chives: Chives offer a delicate onion flavor that can replace green onions in most recipes.
fresh thyme sprigs - Substitute with dried thyme: Use dried thyme in smaller quantities (about 1/3 of the fresh amount) as it has a more concentrated flavor.
salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.
brown sugar - Substitute with molasses: Molasses has a rich, deep sweetness similar to brown sugar and can be used in equal amounts.
allspice - Substitute with cinnamon and cloves: A mix of cinnamon and cloves can mimic the warm, spicy flavor of allspice.
nutmeg - Substitute with mace: Mace is the outer covering of nutmeg seeds and has a similar flavor profile.
cinnamon - Substitute with cassia: Cassia is a type of cinnamon with a stronger, more intense flavor.
scotch bonnet peppers - Substitute with habanero peppers: Habanero peppers have a similar heat level and fruity flavor to scotch bonnet peppers.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.
vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties to vegetable oil.
vinegar - Substitute with lemon juice: Lemon juice provides acidity and a fresh flavor that can replace vinegar.
onion - Substitute with shallots: Shallots have a milder, sweeter flavor compared to onions and can be used in the same quantity.
orange juice - Substitute with pineapple juice: Pineapple juice offers a similar sweetness and acidity to orange juice.
garlic cloves - Substitute with garlic powder: Garlic powder can be used in smaller quantities to replace fresh garlic cloves.
ginger - Substitute with galangal: Galangal has a similar spicy, aromatic flavor to ginger and can be used in the same amount.
white rum - Substitute with apple juice: Apple juice provides sweetness and a bit of acidity, making it a non-alcoholic alternative to white rum.
water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.
pineapple juice - Substitute with apple juice: Apple juice offers a similar sweetness and can be used in the same quantity.
mango nectar - Substitute with apricot nectar: Apricot nectar has a similar sweetness and consistency to mango nectar.
pineapple - Substitute with papaya: Papaya has a similar tropical flavor and texture to pineapple.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same amount.
soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative with a similar salty, umami flavor.
Presenting Jerk Oxtail with Pineapple Mango Sauce
Serve smaller portion sizes: Present the oxtail in bite-sized portions to ensure each piece is tender and flavorful. This allows the diners to savor the rich taste without being overwhelmed.
Use decoration: Garnish the plate with fresh thyme sprigs and finely chopped scallions to add a touch of color and freshness. This not only enhances the visual appeal but also complements the flavors of the dish.
Create a sauce drizzle: Artfully drizzle the mango-pineapple sauce around the oxtail pieces. Use a squeeze bottle for precision to create elegant patterns on the plate.
Add texture: Incorporate a crispy element, such as thinly sliced and fried plantains, to provide a contrast in texture. This adds an extra layer of complexity to the dish.
Use a vibrant plate: Choose a plate with a bold color, such as deep blue or black, to make the vibrant hues of the mango-pineapple sauce and garnishes pop. This creates a striking visual presentation.
Highlight the sauce: Serve a small ramekin of the reserved mango-pineapple sauce on the side. This allows diners to add more sauce to their liking and emphasizes the importance of the sauce in the dish.
Incorporate microgreens: Sprinkle a few microgreens, such as micro cilantro or micro basil, over the oxtail for a touch of elegance and a burst of fresh flavor.
Use edible flowers: Add a few edible flowers, like nasturtiums or violas, to the plate for a pop of color and a delicate, floral note that complements the tropical flavors.
Balance the plate: Ensure that the oxtail pieces, sauce, and garnishes are evenly distributed on the plate. This creates a harmonious and balanced presentation that is pleasing to the eye.
Serve with a side: Pair the oxtail with a small portion of coconut rice or plantain mash to provide a complementary side that enhances the overall dining experience.
Essential Tools for Making Jerk Oxtail
Blender: To blend the jerk marinade ingredients until smooth.
Mixing bowl: To marinate the oxtail with the jerk marinade overnight.
Grill: To grill or smoke the oxtail at 275 degrees Fahrenheit.
Tongs: To flip the oxtail halfway through the grilling process.
Saucepan: To bring the mango-pineapple sauce ingredients to a boil.
Basting brush: To glaze the oxtail with the mango-pineapple sauce during the last 15 minutes of cooking.
Cutting board: To chop the ingredients for the jerk marinade and the mango-pineapple sauce.
Knife: To chop the scallions, green onions, thyme, onion, garlic, and ginger for the jerk marinade.
Measuring cups: To measure the liquid ingredients like soy sauce, vinegar, orange juice, pineapple juice, and mango nectar.
Measuring spoons: To measure the spices and other small quantity ingredients like salt, black pepper, brown sugar, allspice, nutmeg, cinnamon, and honey.
Serving platter: To serve the hot oxtail alongside the mango-pineapple sauce.
Spoon: To stir the mango-pineapple sauce while it is boiling.
Deboning knife: To debone the oxtail after grilling.
Storing and Freezing Jerk Oxtail with Pineapple Mango Sauce
To store leftover jerk oxtail, allow it to cool completely to room temperature before placing it in an airtight container or wrapping it tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
For the mango pineapple sauce, store it separately in an airtight container in the refrigerator for up to 5 days. Reheat the sauce gently in a saucepan or microwave before serving.
To freeze the jerk oxtail, wrap the cooled meat tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable freezer bag. Label the container with the date and contents, and freeze for up to 3 months.
It is not recommended to freeze the mango pineapple sauce, as the texture and flavor may change upon thawing. It is best to make the sauce fresh when needed.
To reheat frozen jerk oxtail, thaw it overnight in the refrigerator. Place the thawed meat in a baking dish, cover with foil, and reheat in a preheated 350°F (175°C) oven until heated through, about 20-30 minutes. Alternatively, you can reheat the oxtail in a slow cooker on low heat until warmed through.
When reheating, ensure that the internal temperature of the oxtail reaches at least 165°F (74°C) to ensure food safety. Use a meat thermometer to check the temperature before serving.
Reheating Leftover Jerk Oxtail with Pineapple Mango Sauce
Preheat your oven to 350°F (175°C). Place the leftover oxtail in an oven-safe dish and cover it with aluminum foil. Bake for about 20-25 minutes, or until the meat is heated through. In a separate saucepan, gently reheat the mango pineapple sauce over low heat, stirring occasionally. Once the oxtail is heated, remove the foil and brush the meat with some of the warm sauce. Return the dish to the oven for an additional 5 minutes to allow the flavors to meld. Serve the reheated oxtail with the remaining sauce on the side.
For a quicker reheating method, you can use the microwave. Place the oxtail in a microwave-safe dish and cover it with a damp paper towel. This will help prevent the meat from drying out. Microwave on high for 2-3 minutes, or until the oxtail is heated through. Reheat the mango pineapple sauce separately in a microwave-safe bowl for about 1 minute, stirring halfway through. Once both components are heated, brush the oxtail with some of the warm sauce and serve the remaining sauce on the side.
If you have a sous vide machine, you can use it to reheat the oxtail without losing any of its original flavor or texture. Place the oxtail in a vacuum-sealed bag and submerge it in a water bath set to 140°F (60°C). Allow the oxtail to reheat for about 1 hour, or until it reaches the desired temperature. While the oxtail is reheating, warm up the mango pineapple sauce in a saucepan over low heat. Once the oxtail is ready, remove it from the bag, brush it with some of the warm sauce, and serve the remaining sauce on the side.
For a stovetop method, place the oxtail in a saucepan or Dutch oven with a tight-fitting lid. Add a small amount of water or beef broth to the pan, just enough to cover the bottom. This will help create steam and prevent the meat from drying out. Heat the oxtail over low heat, stirring occasionally, until it is heated through. In a separate saucepan, reheat the mango pineapple sauce over low heat. Once the oxtail is heated, brush it with some of the warm sauce and serve the remaining sauce on the side.
Interesting Trivia About Jerk Oxtail with Pineapple Mango Sauce
A unique aspect of this recipe is the combination of jerk marinade and mango-pineapple sauce, which blends the spicy, smoky flavors of traditional Jamaican cuisine with the sweet, tropical notes of pineapple and mango.
Budgeting for Homemade Jerk Oxtail with Pineapple Mango Sauce
The jerk oxtail with pineapple mango sauce is a flavorful dish but not the most cost-effective for a household. The oxtail itself can be pricey, often around $10 per pound. Additional ingredients like scotch bonnet peppers, pineapple, and mango nectar add to the cost. For a household of 4, the approximate cost is around $60. Overall Verdict: 6/10.
Is This Jamaican-Inspired Dish Healthy or Unhealthy?
This jerk oxtail with pineapple mango sauce recipe is a delicious blend of flavors, but it may not be the healthiest option. Here's why:
- Oxtail is high in fat and cholesterol, which can contribute to heart disease and other health issues if consumed in excess.
- The jerk marinade contains a significant amount of sugar and salt, which can lead to high blood pressure and other health problems.
- The mango-pineapple sauce also contains added sugars from the honey and fruit juices, which can contribute to weight gain and other health issues if consumed in large quantities.
However, there are some positive aspects to this recipe:
- The marinade contains several spices and herbs, such as thyme, allspice, nutmeg, and cinnamon, which have anti-inflammatory and antioxidant properties.
- The mango-pineapple sauce provides some vitamins and minerals from the fruits, such as vitamin C and potassium.
To make this recipe healthier, consider the following suggestions:
- Trim excess fat from the oxtail before marinating to reduce the overall fat content.
- Reduce the amount of sugar and salt in the jerk marinade by using less brown sugar and soy sauce, and replacing some of the salt with other flavorful spices like garlic powder or onion powder.
- Use fresh pineapple and mango instead of juice and nectar in the sauce to reduce the added sugars. You can also reduce the amount of honey used or replace it with a natural sweetener like stevia.
- Serve the oxtail with a side of fresh vegetables or a salad to balance out the meal and add more nutrients.
- Use a leaner cut of meat, such as chicken or pork tenderloin, instead of oxtail to reduce the overall fat and cholesterol content of the dish.
Editor's Opinion on This Jerk Oxtail Recipe
This recipe masterfully combines the bold, spicy flavors of jerk seasoning with the sweet, tropical notes of pineapple and mango. Marinating the oxtail overnight ensures deep flavor penetration, while grilling imparts a smoky richness. The mango-pineapple sauce adds a delightful contrast, enhancing the dish's complexity. The use of scotch bonnet peppers provides an authentic heat, balanced by the sweetness of the fruit and honey. Overall, this dish promises a harmonious blend of spice and sweetness, making it a standout culinary experience.
Enhance Your Jerk Oxtail With Pineapple Mango Sauce Recipe with These Unique Side Dishes:
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Why trust this Jerk Oxtail With Pineapple Mango Sauce Recipe:
This recipe combines the rich, spicy flavors of jerk oxtail with the sweet, tropical notes of pineapple mango sauce. The jerk marinade is crafted with a blend of fresh herbs and spices, ensuring a depth of flavor that will impress any palate. Marinating the oxtail overnight allows the flavors to fully penetrate the meat, resulting in a tender and flavorful dish. The mango-pineapple sauce adds a delightful contrast, making this dish a standout. Trust this recipe for its balance of heat and sweetness, and its promise of a memorable culinary experience.
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