Jamaican Oxtail
Jamaican Oxtail

Jamaican Oxtail Stew w/ Butter Beans

June 4, 2019

Oxtail stew with butter beans is a slowly braised oxtail that produces an incredibly rich and flavorful stock that's drool-worthy. You are in for a treat.

  • Prep: 45 mins
  • Cook: 3 hrs
  • Yields: Serves 4

Ingredients

1 Lime

4 Thyme Sprigs

2 Lbs Oxtails

1 Tbsp Minced Garlic

1 Cup Diced Carrots

1 Cup All-Purpose Flour

1 Cup Green Bell Pepper

1 Cup Red Bell Pepper

1 Cup Diced Tomatoes

1 Cup Butter Beans

2 Tbsp Browning Seasoning

1 Tbsp Ketchup (4 Packets)

1 Tbsp Soy Sauce (2 Packets)

1 Tsp Jamaican Hot Sauce or 1 Scotch

Bonnet (Optional)

7 Cups Hot Boiling Water

1 Cup Diced Onions (Split into ¾ Cup & ¼ Cup)

1 Tbsp Kosher Salt

1 Tsp Black Pepper

Directions

How to Marinate Oxtails

1In a large bowl place oxtails (cleaned & trimmed), salt, black pepper,

2browning seasoning, soy sauce, ketchup, thyme, green & red peppers, ¾ cup onions,

3Jamaican hot sauce or scotch bonnet, organic jerk seasoning, garlic, & lime juice.

4Mix, cover and refrigerate for 30 mins or overnight for best results.

5Note: Prepare butter beans while waiting.

How to Prepare Butter Beans

1 In a medium pot, add 5 cups of water, bring to boil, add beans and cook for

230 mins or until firm and slightly tender.

3Remove from heat, drain and set aside.

4Note: The beans will finish cooking in the stew.

How to Prepare Oxtail Stew

1Take oxtail pieces from the marinade and lightly coat each piece with flour, set both oxtails and marinade aside.

2In a Large pot with lid, on medium heat add 1-2 tbsp of oil. Brown oxtails until golden brown on all sides. Remove from pot and set aside.

3In the same pot, add ¼ cup diced onions and tomatoes. Stir and scrape the brown bits from the bottom of the pot, add leftover marinade from the oxtails, add carrots, stir for 1-2 mins, making sure to scrape the bottom of the pan with a wooden spoon while stirring.

4Place browned oxtails in the pot, add boiling hot water to the pot until oxtails are covered. Approximately 7 cups, let simmer for 2-3 minutes, then cover with a lid and cook on medium/low heat for 2 hours and 40 Mins. Stir occasionally to avoid burning on the bottom of the pot.

5Uncover the pot and add cooked and drained butter beans, gently stir in beans to avoid mushing beans. Cover with lid and cook for 20 mins.

Serve with white rice, sauteed cabbage, and fried plantains

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