Jamaican-Style Oxtail Stew

Ingredients

• 3 lb oxtail (cleaned with vinegar, lime, and water, then dried)
• 1 green bell pepper (diced)
• 1 orange bell pepper (diced)
• 0.5 yellow onion (diced)
• 2 green onions
• 1 scotch bonnet or habanero pepper (seeds removed and diced)
• 1 tbsp garlic (minced)
• 1 tbsp ginger (minced)
• 4.5 sprigs fresh thyme
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp adobo seasoning
• 1 tsp allspice
• salt (to taste)
• black pepper (to taste)
• 1 tbsp browning sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar (divided)
• 4 cup beef broth (or water)
• 2.5 bay leaves
• 1 scotch bonnet or habanero pepper (whole)
• 1 can butter beans (strained)
• 1 tbsp ketchup

Steps

1. 1

   Clean the oxtail with vinegar, lime, and water several times until the water is no longer scummy, then dry thoroughly with paper towels.

2. 2

   In a large bowl, combine the oxtail with the dry seasonings (garlic powder, onion powder, adobo, allspice, salt, and pepper), browning sauce, soy sauce, diced peppers, minced garlic, minced ginger, and fresh thyme sprigs. Mix well to ensure every piece is coated.

3. 3

   Cover and marinate in the refrigerator for at least 4 hours, or ideally overnight for the best flavor.

4. 4

   To a large pot or Dutch oven, add the brown sugar and heat over medium-high heat until it melts and caramelizes into a dark liquid.

5. 5

   Add the oxtail pieces to the pot and sear until they have a deep, rich color. Work in batches if necessary to ensure all pieces touch the bottom of the pan and don't crowd the pot.

6. 6

   Remove the seared oxtail to a clean plate and set aside.

7. 7

   Add the remaining vegetables and marinade left in the bowl to the pot and sauté for a few minutes until softened.

8. 8

   Pour in the 4 cups of beef broth (or water), using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.

9. 9

   Bring the liquid to a boil, then return the seared oxtail to the pot along with the bay leaves and the whole scotch bonnet or habanero pepper.

10. 10

    Turn the heat down to medium-low, cover the pot slightly (leaving a small crack), and simmer for approximately 3 hours, or until the meat is fall-off-the-bone tender.

11. 11

    Add the strained can of butter beans and the tablespoon of ketchup.

12. 12

    Cook for just another few minutes to allow the flavors to meld and the sauce to thicken slightly.

13. 13

    Serve hot, traditionally with rice and peas.

Notes

The author notes this is their personal version and not necessarily a strictly authentic Jamaican recipe. For the best results, ensure the oxtail is cleaned thoroughly and marinated overnight.

Nutrition per serving

• main
• stew
• oxtail
• Caribbean
• slow-cooked
• dinner
• comfort food