Description
A rich and flavorful Jamaican Oxtail stew featuring tender oxtail pieces braised with aromatic spices, Scotch bonnet peppers, butter beans, and a savory sauce. This traditional Caribbean main course is perfect served over rice or with fried dumplings.
Ingredients
Scale
Meat and Seasoning
- 3 lbs oxtail pieces
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp all-purpose seasoning
- 1 tbsp browning sauce
Cooking Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion, chopped
- 4 green onions, sliced
- 4 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 sliced Scotch bonnet pepper (adjust to taste)
- 1 can (15 oz) butter beans, drained
- 3 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tsp ground allspice
- 1 tbsp brown sugar
Instructions
- Season the Oxtail: Combine the oxtail pieces with salt, black pepper, all-purpose seasoning, and browning sauce in a large bowl. Toss well to evenly coat the meat with the seasonings.
- Brown the Meat: Heat vegetable oil in a large heavy pot over medium-high heat. In batches to avoid overcrowding, brown the oxtail pieces on all sides until a deep golden color forms. Remove browned pieces and set aside.
- Sauté Aromatics: Add chopped yellow onion, sliced green onions, minced garlic, and fresh thyme sprigs to the pot. Cook over medium heat until the onions soften and become fragrant, about 3-5 minutes.
- Add Oxtail and Liquids: Return the browned oxtail pieces to the pot. Add sliced Scotch bonnet pepper, beef broth, soy sauce, Worcestershire sauce, ketchup, ground allspice, and brown sugar. Stir to combine all ingredients well.
- Simmer and Braise: Bring the stew to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Let it cook slowly for 2½ to 3 hours, stirring occasionally until the oxtail becomes tender and the sauce thickens.
- Add Butter Beans: During the last 15 minutes of cooking, stir in the drained butter beans to heat through and absorb flavors.
- Adjust and Serve: Taste the stew and adjust seasoning if necessary. Serve the hot Jamaican oxtail stew over steamed rice or with fried dumplings for a hearty meal.
Notes
- For deeper flavor, marinate the oxtail overnight with the seasonings before cooking.
- If the sauce becomes too thick during cooking, add a splash of beef broth to loosen it.
- Handle Scotch bonnet peppers carefully; removing the seeds will reduce the heat level.
