Jamaican Oxtail Stew or Brown Stew Oxtail is a Popular Jamaican dish made out of slowly simmering oxtails until together with some butter beans, chillies plus herbs and spices. A dish that is influenced by different cultures like the Spanish, British and Africans as evident from the ingredients used in this dish.
- 2 kg oxtails, cut into segments
- 2 400g cans butter beans, rinsed and drained
- 2 pcs carrots, sliced
- 500 ml beef stock
- 1 Scotch bonnet pepper, whole
- 3 sprigs fresh thyme
- 1 tsp whole allspice
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 tbsp flour
- 3 tbsp tomato ketchup
- 3 tbsp brown sugar
- 1 bunch spring onions, chopped
- 2 tbsp minced fresh ginger
- 2 white onions, roughly chopped
- 6 cloves garlic, minced
- freshly ground black pepper
- chopped parsley, to garnish
- Season oxtails with salt and pepper. Set aside.
- In a large heavy pot add oil then brown oxtails on all sides. Once oxtails are brown add the sugar and continue to cook until it caramelizes and covers the meat surface. Add a bit of water to deglaze then remove all from pot and set it aside.
- Add a bit of oil in the pot then sauté ginger, onions and garlic. Once fragrant add the pepper, thyme, all spice, spring onions and continue to cook in low heat for 3-4 minutes.
- Add the oxtails back together with any glaze and liquid accumulated, pour the beef stock, soy sauce and Worcestershire sauce then top it up with water until all of the oxtails are fully submerged. Bring to a boil then simmer for 2.5 hours. After the first hour of simmering add the carrots. Stir once in a while make sure the meat is not sticking at the bottom.
- Get a cup of the stock liquid from the pot then mix in the flour, mix well and pour it back into the pot together with the ketchup. Continue to simmer for 15 minutes.
- Add the butterbeans, gently mix then turn the heat off.
- Place in a serving platter, garnish with chopped parsley then serve. Enjoy with rice and/or green peas.