Jamaican Oxtail
Serves 2
0 mins total
I was craving oxtail, so I created this recipe, putting my own twist on traditional Jamaican oxtail.
0 servings
Marinate the Oxtail: In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, allspice, black pepper, ground thyme, smoked paprika, cayenne pepper, minced garlic, minced ginger, green onions, Scotch bonnet pepper, and lime juice. Add the oxtail pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight. Brown the Oxtail: Remove the marinated oxtail from the refrigerator and let it come to room temperature. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove the oxtail from the marinade, reserving the marinade, and brown the oxtail pieces on all sides. Work in batches to avoid overcrowding the pot. Once browned, transfer the oxtail to a plate and set aside. Prepare the Stew Base: In the same pot, add the chopped onion, carrots, and bell pepper. Cook until the vegetables are softened, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor. Deglaze and Simmer: Add the beef broth and red wine to the pot, scraping up any browned bits from the bottom. Return the browned oxtail pieces to the pot along with the reserved marinade. Add water, fresh thyme sprigs, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover. Slow Cook the Oxtail: Simmer the oxtail for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally and add more water if needed to keep the oxtail submerged. Add Butter Beans: In the last 30 minutes of cooking, add the drained and rinsed butter beans to the pot. Stir gently to combine and let the beans heat through. Season and Finish: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remove the thyme sprigs and bay leaves. Serve and Garnish: Serve the oxtail stew hot, garnished with chopped fresh parsley or cilantro and sliced green onions. Accompany with traditional sides like rice and peas, steamed vegetables, or fried plantains for a complete meal.
