Jamaican Oxtail Stew

Name: Jamaican Oxtail Stew
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Ingredients: 600 g Oxtail; 1 pc Lime; Browning to taste; 120 g Onion; 1 bunch Scallion; 2 clove Garlic; 15 g Ginger; 2 pc Scotch bonnet; 100 g Bell pepper; Allspice to taste; Salt to taste; Black pepper to taste; 2 tbsp Avocado oil; 1 tbsp Brown sugar; 500 ml Beef stock; 2 sprig Thyme; 2 tbsp Soy sauce; 1 tbsp Ketchup; 1 can Cannellini beans

Braised oxtail with Jamaican spices, aromatics, and beans over rice

Spencer LaRose

Prep: 30m
Cook: 2h
Steps: 8
Servings: 4
Difficulty: Medium

Method

Step 1Prepare the oxtail
Rinse oxtail under running water. Cut oxtail between the bones into individual pieces.
Oxtail
Step 2Clean with lime
Rub oxtail pieces with lime to clean.
OxtailLime
Step 3Season the oxtail2h
Drizzle browning over oxtail. Add chopped white onion, green onion, garlic, ginger, chopped scotch bonnet (1 piece), chopped bell pepper, allspice, salt, and pepper. Mix thoroughly to coat all pieces. Refrigerate for a couple of hours.
OxtailBrowningOnionScallionGarlicGingerScotch bonnet1 pc of 2 pcBell pepperAllspiceSaltBlack pepper
Step 4Sear the oxtail
Heat avocado oil and brown sugar in a large pot over medium-high heat. Sear oxtail pieces on two sides until deeply browned.
OxtailAvocado oilBrown sugar
Step 5Add vegetables back
Add the roasted vegetable mixture from the marinade back into the pot with the seared oxtail.
Step 6Braise the oxtail
Add beef broth, thyme, soy sauce, remaining whole scotch bonnet, and ketchup. Bring to a boil, then reduce heat and simmer covered until oxtail is tender.
Scotch bonnet1 pc of 2 pcBeef stockThymeSoy sauceKetchup
Step 7Add the beans
Drain and rinse white kidney beans. Add to the pot and simmer for a few more minutes to heat through.
Note
Butter beans are traditional but white kidney beans work well too.
Cannellini beans
Step 8Serve
Serve oxtail stew over rice.