Ingredients
4lboxtailfat-trimmed
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
2tbspwhite rum
1½cupswater
1cuppineapple juice
1cupmango nectar
1cuppineapplediced
¼cuphoney
1tbspsoy sauce
Preparation
Blend Jerk ingredients together until smooth.
Pour over Oxtail and let it marinate overnight.
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!
