Jamaican · Main · Medium

Oxtail Stew

Name: Oxtail Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Ingredients: 4 lbs oxtail, cut in pieces; 1 onion, diced; 4 green onions, chopped; 4 cloves garlic, minced; 2 tbsp Jamaican curry powder and 1 tbsp allspice; 2 sprigs thyme; 1 scotch bonnet, whole; 2 tbsp brown sugar; 3 tbsp oil; 4 cups beef broth; 1 can butter beans, drained; Salt and pepper

Rich, gelatinous oxtail braised with butter beans until the meat falls off the bone.

Prep 20 minsCook 3 hrsServes 6

#Jamaican #Mains

The whole recipe in 60 seconds

Oxtail Stew, in 5 ideas

Deep browning builds the gravy color and flavor.
Low and slow is mandatory; oxtail needs time.
The whole scotch bonnet adds flavor without too much heat.
Skim the fat before serving if you like.
Even better reheated the next day.

What you need

Ingredients

4 lbs oxtail, cut in pieces
1 onion, diced
4 green onions, chopped
4 cloves garlic, minced
2 tbsp Jamaican curry powder and 1 tbsp allspice
2 sprigs thyme
1 scotch bonnet, whole
2 tbsp brown sugar
3 tbsp oil
4 cups beef broth
1 can butter beans, drained
Salt and pepper

How to make it

Directions

Season oxtail with salt, pepper, and curry powder.
Brown deeply in oil in batches.
Add onion, garlic, green onions, allspice, and thyme; cook 5 minutes.
Add broth, brown sugar, and whole scotch bonnet.
Braise covered on low for 2.5 hours until tender.
Add butter beans and simmer 20 minutes more.
Remove the scotch bonnet and serve over rice.

Money saver. Oxtail used to be cheap; buy when on sale and freeze.