Jamaican Oxtail Toastie (Grilled Cheese)

Ingredients

• 1 bunch fresh parsley (small bunch; green seasoning)
• 1 bunch fresh coriander (small bunch; green seasoning; additional chopped coriander for garlic butter, amount unspecified)
• 3.5 spring onions (green seasoning; source says 3–4)
• 4.5 cloves garlic (green seasoning; source says 4–5 cloves)
• 0.5 green bell pepper (green seasoning)
• 1 Scotch bonnet pepper (green seasoning; optional, depending on desired heat)
• 6 sprigs fresh thyme (green seasoning)
• 1.5 tsp all-purpose seasoning (green seasoning; source says 1–2 tsp)
• 0.5 tsp black pepper (green seasoning)
• 1.5 tbsp lime juice (green seasoning; source says 1–2 tbsp, or juice of about ½ a lime)
• 1 tbsp vinegar (green seasoning; source text continues ambiguously with “2–3 tbsp water”)
• 2.5 tbsp water (green seasoning; just enough to help it blend; source says 2–3 tbsp)
• 1.5 tbsp olive oil (green seasoning; source says 1–2 tbsp)
• 1.5 kg oxtail
• 3 tbsp all-purpose seasoning (for seasoning oxtail)
• 1 tsp salt
• 1.5 tsp black pepper
• 1 tsp pimento (allspice)
• 8 garlic (minced, for oxtail seasoning)
• 1 Scotch bonnet pepper (diced, for oxtail seasoning)
• 3 tbsp green seasoning (prepared from the green seasoning ingredients above)
• 1.5 tbsp Worcestershire sauce
• 1.5 tbsp browning (browning sauce; ingredients not specified)
• 1 green bell pepper (diced)
• 1 onion (small; diced)
• 2 spring onions (chopped)
• 4 sprigs fresh thyme
• 1 Scotch bonnet pepper (whole; added with the stock and water)
• 1 tbsp oil (type not specified)
• 200 ml beef stock (homemade)
• 5 cup water (hot; as needed to just cover the oxtail)
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 1 tbsp curry powder
• 1 garlic (minced, for garlic butter)
• 2 tbsp butter (for garlic butter)
• 0.5 tsp olive oil (for garlic butter)
• coriander (chopped; amount unspecified, for garlic butter)
• chives (chopped; amount unspecified, for garlic butter)
• sourdough bread (source spells this “Sordough”; amount unspecified)
• Gouda cheese (amount unspecified)
• beef stock (transcript says to add stock to the strained gravy with butter; amount unspecified)
• butter (transcript says “Q butter” while making gravy; quantity and intended wording unclear)

Steps

1. 1

   Blend the green seasoning ingredients until smooth. Use only enough of the listed water to help the mixture blend.

2. 2

   Thoroughly wash the oxtail.

3. 3

   Season the oxtail with the listed oxtail seasoning ingredients, including 3 tablespoons of prepared green seasoning. Let it marinate in the refrigerator; the source does not specify a marinating duration.

4. 4

   Transfer the marinated oxtail to a pot. Add the beef stock and enough hot water to just cover the oxtail.

5. 5

   Add the fresh thyme, chopped spring onions, and one whole Scotch bonnet to the pot.

6. 6

   Cook the oxtail for 3 hours. The source does not specify a heat level or cooking method.

7. 7

   Add the ketchup and soy sauce to the oxtail. The source gives no further timing or simmering instructions for these additions.

8. 8

   Strain the gravy, reserving it separately from the meat.

9. 9

   Add beef stock and butter to the strained gravy to make the dipping sauce. The source does not specify quantities or how long to cook it.

10. 10

    Shred the cooked oxtail meat.

11. 11

    Prepare garlic butter by combining the minced garlic, butter, olive oil, chopped coriander, and chopped chives. The source lists these ingredients for garlic butter but does not specify a mixing method.

12. 12

    The listed sourdough and Gouda are intended for the toastie, but the source does not provide instructions for assembling or cooking the grilled cheese.

Notes

The description lists ingredient amounts but provides no toastie assembly or grilling directions. Marinating duration, cooking method/heat for the three-hour oxtail cook, and precise gravy finishing quantities are also unspecified. Ingredient list has an ambiguous line break around vinegar and water (“1 tbsp vinegar 2–3 tbsp water”); interpreted as 1 tbsp vinegar and 2–3 tbsp water. Transcript mentions straining gravy, adding stock and butter, and shredding the meat.

Nutrition per serving

• main
• Caribbean
• grilled cheese
• comfort food
• sourdough
• oxtail
• dairy
• gluten