Jamaican Oxtail Stew
Tender oxtail braised with butter beans, thyme, allspice, carrots, and a rich Jamaican-style gravy.
Equipment
- Dutch oven
- Tongs
- Chef's knife
- Wooden spoon
- Ladle
Ingredients
Oxtail and Seasoning
- 3 lb oxtail pieces trimmed
- 1 tbsp browning sauce
- 2 tbsp neutral oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp allspice berries lightly crushed
- 2 sprigs fresh thyme
- 2 cups beef stock
- 2 tbsp ketchup
- 2 medium carrots cut into chunks
- 1 can butter beans 15 oz can, drained
- 1 pepper Scotch bonnet left whole for mild heat
- salt and black pepper to taste
Instructions
Brown the Oxtail:
- Pat the oxtail dry and season with salt and pepper. Toss with the browning sauce.
- Heat the oil in a Dutch oven. Brown the oxtail in batches, then transfer it to a plate.
Build the Stew:
- Cook the onion in the same pot until soft. Add the garlic, ginger, allspice, and thyme and cook for 1 minute.
- Return the oxtail to the pot. Add the stock, ketchup, carrots, and Scotch bonnet. Bring to a simmer.
Braise and Finish:
- Cover and simmer gently for 2 1/2 to 3 hours, turning the pieces occasionally, until fork-tender.
- Stir in the butter beans during the final 15 minutes. Remove the thyme stems and Scotch bonnet, adjust seasoning, and serve.
Notes
- For a faster version, use a pressure cooker and follow its beef-braise timing.
- Keep the Scotch bonnet whole for aroma without making the gravy overwhelmingly hot.
Nutrition
Calories: 610kcalCarbohydrates: 24gProtein: 43gFat: 39gSaturated Fat: 15gCholesterol: 165mgSodium: 890mgFiber: 7gSugar: 7g