Jamaican Oxtail Stew
Jump to recipeIngredients
- 4 lbs oxtail, cut into 2-inch pieces
- 3 tbsp browning sauce
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsp allspice (ground pimento)
- 1 tsp black pepper
- 1 tsp salt
- 6 cloves garlic, minced
- 1 large onion, diced
- 4 green onions, chopped
- 1 scotch bonnet pepper, whole
- 6 sprigs fresh thyme
- 2 tbsp vegetable oil
- 3 cups beef broth
- 1 can (15 oz) butter beans, drained
- 2 large carrots, cut into chunks
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- 1
Rinse oxtail pieces and pat dry. In a large bowl, combine oxtail with browning sauce, soy sauce, Worcestershire sauce, allspice, black pepper, salt, half the garlic, half the onion, and half the green onions. Marinate for at least 2 hours or overnight in the refrigerator.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove oxtail from marinade, reserving the liquid. Sear oxtail pieces in batches until deeply browned on all sides, about 4 minutes per side. Set aside.
- 3
In the same pot, sauté remaining onion and garlic until fragrant, about 2 minutes. Return oxtail to the pot along with reserved marinade, beef broth, thyme sprigs, and whole scotch bonnet pepper. Bring to a boil.
- 4
Reduce heat to low, cover tightly, and simmer for 2 hours and 30 minutes, stirring occasionally and adding water if needed to keep oxtail partially submerged.
- 5
Add carrots and butter beans to the pot. Continue simmering covered for another 45 minutes until oxtail is completely tender and falling off the bone.
- 6
Stir in cornstarch slurry and remaining green onions. Simmer uncovered for 10 minutes until gravy thickens. Remove scotch bonnet and thyme sprigs. Adjust seasoning with salt and pepper to taste.
- 7
Serve hot over white rice or rice and peas, spooning plenty of rich gravy over each portion.