Description
Jamaican Oxtail Stew comprises oxtail slowly cooked with spices and butter beans, which makes for one very filling and satisfying meal.
Ingredients
Units
Scale
- 2kg (4lbs) oxtail
- 60ml (4 tbsp) oil
- 2 onions, peeled and chopped
- 4 garlic cloves, peeled and crushed
- 7.5cm (3 in) fresh ginger root
- 15ml (1 tbsp) fresh thyme sprigs, washed
- 5ml (1 tsp) smoked paprika
- 5ml (1 tsp) salt
- 2 scotch bonnet peppers
- 5ml (1 tsp) ground allspice
- 12 spring onions, cleaned and chopped
- 30ml (2 tbsp) Worcestershire sauce
- 30ml (2 tbsp) curry powder
- 90ml (6 tbsp) ketchup
- 60ml (4 tbsp) sugar
- 500g (2 tins) cooked butter beans
Instructions
- Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
- Place the oxtail in one layer on a baking sheet.
- Roast for 25 minutes, turn each one over and continue to cook for another 25 minutes. Remove from heat and set aside.
- Heat the oil in a large heavy-bottomed pot. (You can use the oil from the oxtail’s melted fat in the baking sheet.)
- Gently fry the onions for 5 minutes, or until softened.
- Add the garlic and ginger, and fry for 1 minute.
- Tip in the oxtail, then add the thyme, paprika, salt, peppers, ground allspice, spring onions, Worcestershire sauce, curry powder and ketchup.
- Give it a good stir then check the fluid levels. The oxtails need to be submerged while cooking, so top up the stew with water until everything is barely covered. This might take 4-6 cups, depending on that size of the pot you use.
- Bring the contents to a boil, then lower the heat to reach a steady simmering point.
- Place the lid on the pot and cook for 3 hours, or until the oxtail is tender
- Remove from the heat and add the sugar and butter beans.
- Cook for another 30 minutes, then remove from heat.
- Scatter with leftover spring onions and serve with rice and peas. Enjoy!
Notes
- Traditionally, the oxtail is simply fried in the pot from the get go. However, the roasting process browns the meat beautifully, plus releases the fats, so that the end result will be a less oily stew.
- If you like your sauce on the thicker side, thicken it with a cornflour slurry.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Curry
- Method: Stew
- Cuisine: Jamaican
Keywords: jamaican oxtail stew, Jamaican beef recipe, oxtail stew recipe, Jamaican cuisine, oxtail and butter beans