Jamaican Oxtail Stew
Savory, spicy flavors of the islands come to life in this traditional Jamaican oxtail stew.
Equipment
- Dutch Oven https://amzn.to/3v1D1JD
Ingredients
- 2.5 - 3 lbs. Oxtails
- 1½ tsp. Salt
- 1 tsp. Fresh Ground Black Pepper
- ¼ cup Brown Sugar
- 1 tbsp. Ground Allspice
- ¼ cup Worcestershire Sauce
- 2 tbsp. Coconut or Olive Oil
- 1 Sweet Onion, chopped
- 1 Yellow Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 4 cloves Garlic, diced
- 12 oz. Rainbow Baby Carrots or 3 - 4 whole carrots, chunked
- 1 Scotch Bonnet Pepper, top removed but whole or Habanero
- 2 - 3 Bay Leaves
- 2 tbsp. Fresh Thyme, stems removed
- 2 tbsp. Tomato Paste
- 2 cups Beef Stock or Broth We used Better than Bouillon and water
- 1 tbsp. Apple Cider Vinegar
- 1 can Butter Beans, drained Approx. 15.5 oz.
- 1 tbsp. Corn Starch
- ¼ cup Green Onion, sliced Or to taste. For garnish/topping.
Instructions
- Pat the oxtails dry with a paper towel. In a prep bowl combine the brown sugar, allspice, salt and pepper. In a mixing bowl, coat the oxtails in the Worcestershire sauce and then the dry ingredients.
- In a Dutch oven or other high walled stock pot or pan heat the oil on medium heat. When the oil is hot add the oxtails, working in batches to avoid overcrowding the pot, and brown on all sides, 5 - 7 minutes per batch. Remove the oxtails and set aside.
- Deglaze the pot with a small amount of beef stock, scraping the bits from the bottom. Add the onions and bell peppers and saute for 5 - 7 minutes, stirring occasionally, and until vegetables begin to soften. Stir in the garlic and cook for another 1 - 2 minutes, or until fragrant.
- Add the oxtails back to the pot along with all of the ingredients through apple cider vinegar. Cover and simmer for 2.5 hours.
- Add the butter beans and stir in the corn starch. Simmer for 5 - 10 more minutes. Remove from heat. Serve as a stew or over rice. Garnish/top with green onion to taste.
Notes
Calorie counts do not include rice which is optional.