Jamaican Oxtail Stew
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.
Like any stew it starts with a tough cut of meat, oxtail being a popular ingredient in Jamaica is the star of this dish. This is then seasoned traditionally with a popular Latino seasoning called Goya Blue Top all-purpose seasoning which is usually made out of blended salt, garlic, oregano, and black pepper. Ginger, scotch bonnet peppers, thyme and Worcestershire sauce is also a popular addition to this dish. And for the carbs usually butter beans / lima beans are added.
It’s one hell of a good dish, in fact this is one of the best tasting stews out there, once the meat is cooked well the texture of the dish becomes magical as the high collagen content of this cut gives is a thick consistency. While I never been to Jamaica yet this makes me feel like I want to go there soon, I think their cuisine can offer many more amazing dishes that I would certainly love. The mix of the different cultures I guess the flavours are nearly the same as what Philippine cuisine can offer.
- 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.