Jamaican Oxtail Stew
This Jamaican Oxtail recipe is dropped from the tender bone and full of incredible flavor. It can be prepared in about an hour with your pressure cooker or cook gently and slowly in a slow cook.
Ingredients
- 1 chopped onion
- ½ teaspoon smoked paprika
- 2 green onions, chopped
- 2 teaspoons of minced garlic
- 5-6 whole chilli seeds (allspice),
- 1 teaspoon of chopped fresh thyme
- 1 whole Scotch Bonnet pepper
- 1 tablespoon of Worcestershire sauce
- 1 to 2 pounds oxtail, cut into medium pieces
- 1 teaspoon of browning (optional)
- 1 teaspoon of curry or more depending on your preference
- 2-3 tablespoons of cooking oil
- 1 tablespoon of ketchup / tomato paste
- 15 ounces can butter beans, rinsed and drained
- 1 tablespoon powdered or cubed broth (optional)
- Salt to taste
Instructions
First, season the oxtail, salt and pepper. Put aside
Then, in a large saucepan, heat oil over medium heat until hot, then add the oxtail jumped stirring frequently gilded pieces bottom of the pan, until the tail of beef is golden brown. If desired, drain the oil and leave about 2-3 tablespoons
Add onions, green onions, garlic, thyme, all spices, Worcestershire, smoked paprika, stir for about a minute. Add the Scotch Bonnet pepper, tomato paste, broth and curry powder, stir another minute.
Then add about 4-6 cups of water, it is best to start with 4 cups, then add as needed. Bring to a boil and simmer until tender (depending on oxtail size and preference) about 2 to 3 hours, stirring the pot occasionally.
About 20 to 30 minutes before removing from the heat, add the beans. Adjust the thickness of the soup with water or broth
Season with salt to taste. Happy Cooking Time.
Tips and Notes:
If you want a really dark color like the ones you sometimes see in a Jamaican restaurant, then go ahead and use a brown gravy. Add the brown sauce after sautéing the onions.
If you have a particularly oily oxtail, be sure to pour in the thin layer of fatty oil, about 1 hour at a boil. Not traditional but sometimes a necessity especially with non-organic cows.
When you simmer the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
To thicken the sauce, add a few slices of potatoes and cook longer. It usually thickens if you cook it longer.
