Oxtail Stew is a rich and hearty dish that’s rooted deep in Jamaican culture.

Its origins are as humble as the oxtail itself, a cut of meat that’s been transformed by generations into a mouthwatering centerpiece.

When you’re hankering for something that’s both nourishing and bursting with flavor, this stew takes the prize.

It’s perfect for those cozy evenings when you want to bring a taste of the Caribbean to your dinner table and treat your loved ones to something special and out of the ordinary.

When serving up a savory dish like Jamaican Oxtail Stew, you can’t go wrong with some traditional sides.

A mound of fluffy steamed rice makes a perfect bed to soak up that rich gravy, and a side of butter beans adds a creamy texture that complements the oxtail beautifully.

For a little pop of green and some added crunch, a simple side salad or steamed kale will do the trick!

And let’s not forget the warm, toasty goodness of a few slices of Jamaican hard dough bread to mop up every last delicious drop.

Jamaican Oxtail Stew

 

Ingredients

– 3 pounds oxtails, trimmed of excess fat
– 2 tablespoons soy sauce
– 2 tablespoons Worcestershire sauce
– 1 tablespoon browning sauce (optional for color)
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 4 green onions, sliced
– 2 teaspoons fresh ginger, minced
– 4 cloves garlic, minced
– 1 Scotch bonnet pepper, seeded and chopped (use gloves and handle with care!)
– 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
– 1 teaspoon allspice (also known as pimento)
– 1 tablespoon sugar
– 4 cups beef broth
– 2 large carrots, sliced
– 1 can (15 ounces) butter beans, drained and rinsed
– Salt and pepper to taste

Directions

1. Start by marinating the oxtails in the soy sauce, Worcestershire sauce, and browning if using it. Give them a good toss to coat and let them sit while you preheat a large, heavy-bottomed pot over medium-high heat.

2. Add the vegetable oil to the pot and sear the oxtails in batches until all sides are browned. This builds a beautiful flavor base, so be patient and get that rich caramelization.

3. Remove the oxtails and set them aside. In the same pot, sauté the onion, green onions, garlic, ginger, and Scotch bonnet pepper until they’re soft and fragrant.

4. Sprinkle in the thyme, allspice, and sugar, giving everything a good mix to wake up the spices.

5. Carefully add the beef broth, bringing all those lovely flavors together, then return the oxtails to the pot. Scrape up any browned bits from the bottom – that’s gold for your stew!

6. Bring it to a gentle boil, then reduce the heat, cover, and simmer. You’ll want to give those tails about 3 hours, stirring occasionally, until the meat is tender enough to speak to your soul.

7. In the last 30 minutes, add the sliced carrots and butter beans, letting them simmer until they’re just right.

8. Taste, and season with salt and pepper as needed, then get ready to dish out this sumptuous stew.

Variations & Tips

– For a less spicy stew, omit the Scotch bonnet pepper and use a milder chili, or just a pinch of cayenne for a hint of warmth.

– If you’re watching your waistline, after browning the oxtails, you can cool them down and refrigerate. This way, you can skim off any solidified fat before continuing with the recipe.

– Leftovers, if you’re lucky to have any, make for a delightful next-day lunch. It’s one of those dishes that gets even better as the flavors meld.

– And for the little ones or picky eaters, you could set aside some oxtail meat, shred it finely and serve it over rice without the stew’s spicy components.

There’s something about a big pot of Jamaican Oxtail Stew bubbling away on the stove that says, “Family, love, and comfort.” Now, that’s a meal worth gathering around. Enjoy, my dears!

Source: cooktopcove.com