Jamaican Oxtail Stew
Jamaican Oxtail Stew - out-of-this-world delicious oxtail stew braised with butter beans in a flavorful deep gravy spiced up primarily with allspice, thyme, paprika, Scotch bonnet pepper, curry powder, and browning sauce. It's fall-off-the-bone tender. A must-have on fall/winter rotation!
Servings 6 people
- 2 -3 tablespoon cooking oil
- 1- 2 pounds oxtail cut up medium pieces
- 1 onion chopped
- 2 teaspoon minced garlic
- 1- teaspoon fresh chopped thyme
- ½ teaspoon smoked paprika
- 1 tablespoon ketchup /tomato paste
- 1 Whole Scotch bonnet pepper
- 2 green onions chopped
- 5-6 Whole pimento seeds (allspice),
- 1 Tablespoon Worcestershire sauce
- 1- teaspoon curry or more adjust to preference
- 15 ounce can butter beans , rinsed and drained
- 1 teaspoon browning (optional)
- 1 Tablespoon bouillon powder or cube (optional)
- Salt to taste
Season oxtail with, salt and pepper. Set aside
In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
Add onions, green onions, garlic, thyme, all spice, worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
Season with salt according to preference.
- Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, pinch of curry, onions, salt and pepper. One of our readers also lightly marinate it with Badia Complete Seasoning instead of salt and pepper, a teaspoon of browning sauce and a tablespoon of beef bouillon powder.
- If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. Add the browning sauce after you saute the onions.
- If you have particularly fatty oxtail be sure to spoon out the thin layer of fatty oil, about 1 hour into boiling. Not traditional but sometimes a necessity especially with non-organic cows.
- When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
- If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
- Scotch bonnets are very hot. So leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking. You can find Scotch bonnet pepper in Caribbean and African Markets or sub it with habanero peppers.
- To thicken the gravy, add a few slices of potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results.
- Don't like adding beans? Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 470kcal | Carbohydrates: 14g | Protein: 50g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 800mg | Potassium: 243mg | Fiber: 4g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 6.3mg | Calcium: 57mg | Iron: 7.8mg