Jamaican Style Oxtail Stew

Ingredients

• 4.75 lb oxtail (washed, patted dry, and 40% of fat trimmed off)
• 2 onions (sliced)
• 1 red pepper (chopped)
• 1 green pepper (chopped)
• 1 tomato (big, chopped)
• 6 garlic cloves (minced)
• 5 spring onions (chopped)
• 1 tbsp fresh thyme
• 1.5 scotch bonnets (whole)
• 3 tbsp soy sauce + Worcestershire (combined)
• 2 tbsp browning sauce
• 2 tbsp ketchup
• 1.5 tbsp brown sugar (for marinade)
• 1.5 tsp whole allspice
• 1.5 tsp grounded allspice
• 2 tsp smoked paprika
• 2 tsp oxtail seasoning (optional)
• 1 tsp black pepper
• 2 tsp fresh ginger (grated)
• 1 tsp ground ginger
• salt (to taste)
• 2.5 tbsp oil (for cooking)
• 2 tsp brown sugar (for caramelizing)
• 3.75 cup beef stock
• 2 bay leaves
• 5 thyme sprigs
• 1.5 can butter beans
• 2 cup rice
• 0.75 cup dried kidney beans (soaked and cooked)
• 14 oz coconut milk (1 can)
• 1.875 cup bean liquid or water
• 2 spring onions (for rice)
• 2 garlic cloves (for rice)
• 2.5 thyme sprig (for rice)
• 1 scotch bonnet (whole, for rice)
• 0.5 tsp allspice (for rice)
• salt (for rice)
• 2 tbsp butter (optional, for rice)

Steps

1. 1

   Wash the oxtails, then pat them dry very well. Cut off approximately 40% of the visible fat.

2. 2

   In a large bowl, mix the oxtail with all the marinade ingredients (onions, peppers, tomato, garlic, spring onions, fresh thyme, whole scotch bonnets, soy/Worcestershire sauce, browning sauce, ketchup, brown sugar, allspice, paprika, seasoning, pepper, ginger, and salt). Cover and refrigerate overnight.

3. 3

   Remove the meat from the marinade, reserving the marinade for later. Pat the oxtail pieces dry.

4. 4

   Heat oil in a large heavy-bottomed pot or Dutch oven. Brown the oxtail in batches until deeply golden on all sides. Set the browned meat aside.

5. 5

   In the same pot, add 2 tsp of brown sugar and let it caramelize until dark and bubbly.

6. 6

   Add the reserved marinade (the vegetables and juices) to the pot and cook for 5-7 minutes.

7. 7

   Return the oxtail to the pot. Add the beef stock, thyme sprigs, bay leaves, and a whole scotch bonnet.

8. 8

   Cover and simmer on low heat for 3.5 to 4 hours until the meat is tender. Ensure the heat remains low; if it is too high, the fat will render too quickly, making the stew oily rather than tender.

9. 9

   Add the butter beans and continue to simmer, uncovered, for 30-45 minutes until the sauce is thick and glossy.

10. 10

    To make the Rice & Peas: Boil the dried kidney beans until tender. Save the cooking liquid.

11. 11

    In a separate pot, combine the coconut milk, bean liquid (or water), garlic, thyme, spring onion, allspice, and a whole scotch bonnet. Bring to a boil.

12. 12

    Add the rice and cooked beans to the pot. Season with salt.

13. 13

    Simmer, covered, for approximately 15 minutes until the rice is tender and liquid is absorbed.

14. 14

    Add butter (optional) and let the rice rest for 10 minutes before fluffing with a fork.

15. 15

    Serve the oxtail stew with the rice and peas and an optional side of pineapple salad.

Notes

Keep the heat low and slow during the braising process - too high and the fat renders too fast, making it oily and less tender. Suggested pairing: pineapple salad.

Nutrition per serving

• main
• stew
• Jamaican
• slow-cooked
• comfort food
• dinner