Authentic Jamaican Oxtail Stew
By Isabella Quinn
Prep
25 min
Cook
180 min
Total
205 min
Servings
6
This Jamaican oxtail recipe has brown gravy and very soft, tender oxtail that falls off the bone. Other ingredients in this recipe are butter beans and carrots. This recipe would be a good way to try Jamaican cooking. The long cooking time adds to the aroma and flavor of the dish and makes it a good choice for serving at a special event.
Ingredients
- •4 lbs thick-cut bone-in oxtail chunks (1.8kg)
- •15 ounce butter beans (drained and rinsed (425g))
- •2 medium carrots (peeled and diced)
- •2 tbsp browning sauce ((30ml))
- •4 cups low-sodium beef broth ((960ml))
- •1 large yellow onion (chopped)
- •6 cloves garlic (minced)
- •4 scallions (chopped)
- •1 whole Scotch bonnet pepper
- •2 tsp dried thyme ((10g))
- •1 tbsp allspice berries ((15g))
- •salt (to taste)
- •black pepper (to taste)
- •2 tbsp vegetable oil ((30ml))
- •2 tbsp all-purpose flour ((30g))
- •fresh thyme sprigs (for garnish)
Instructions
- 1
Pat the oxtail chunks completely dry with paper towels.
- 2
In a small bowl, combine the all-purpose flour, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- 3
Dredge each piece of oxtail in the flour mixture, shaking off any excess.
- 4
Heat the vegetable oil in your Dutch oven over medium-high heat.
- 5
Carefully place the oxtail in the pot in a single layer, ensuring not to overcrowd it.
- 6
Sear the oxtail for 4-5 minutes per side until a deep, golden-brown crust forms.
- 7
Remove the oxtail and set it aside on a plate.
- 8
Reduce the heat to medium and add the chopped onion and carrots to the pot.
- 9
Sauté for 5-7 minutes, scraping up any browned bits from the bottom.
- 10
Add the minced garlic, chopped scallions, and allspice.
- 11
Cook for another minute until fragrant.
- 12
Return the seared oxtail to the pot.
- 13
Pour in the beef broth, browning sauce, and add the dried thyme and whole Scotch bonnet pepper.
- 14
Stir everything together and bring the liquid to a boil.
- 15
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 2.5 to 3 hours.
- 16
Once tender, remove the lid and simmer uncovered for 15-20 minutes to reduce and thicken the gravy if needed.
- 17
Gently stir in the drained and rinsed butter beans and cook for 10 minutes to heat through.
- 18
Remove the whole Scotch bonnet pepper and thyme sprig before serving.
Nutrition (per serving)
850
Calories
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