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Oxtail Stew

Total Time 3 minutes
Servings: 4 4–6 servings
Course: Main Course
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

  • 1.5 kg oxtail cut into segments
  • 400 g canned butter beans drained
  • 2 onions diced
  • 4 cloves garlic minced
  • 3 spring onions sliced
  • 1 Scotch bonnet chilli whole
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp allspice
  • 1 tsp dried thyme
  • 400 g canned tomatoes
  • 500 ml beef stock
  • 2 tbsp vegetable oil
  • Salt and pepper

Method
 

  1. Season the oxtail with soy sauce, Worcestershire sauce, allspice, thyme, salt and pepper. Marinate for 30 minutes.
  2. Heat oil in a large heavy pot. Brown the oxtail pieces in batches over high heat until deeply browned on all sides. Remove.
  3. In the same pot, sauté the onions for 5 minutes. Add the garlic and cook 1 minute.
  4. Return the oxtail. Add the tomatoes, stock, brown sugar and Scotch bonnet (whole — it adds flavour without too much heat).
  5. Bring to a boil, skim, then cover and simmer on very low heat for 2.5 hours until the meat is falling off the bone.
  6. Add the butter beans and spring onions. Simmer uncovered for 20 minutes until the sauce is thick and glossy.
  7. Remove the Scotch bonnet before serving. Serve with white rice or rice and peas.

Notes

Source: Classic Jamaican recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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