Jamaican Oxtail Stew
This dish requires slow Sunday cooking. You can’t rush it, it needs to take its time and ideally you want to season your meat the night before, so save this recipe for when you’ve got enough time and fancy a slow lazy Sunday. All the rich delicious, melt in the mouth goodness makes this is the perfect soul food Sunday meal.
I love my stew with a good amount of carrots and butter beans because when those beans melt into that gravy there's no better taste!
I serve my oxtail with rice and peas, fried plantain and mac and cheese, like I mentioned earlier it’s the perfect Sunday soul food!
Ingredients
1kg oxtail
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 can butter beans
1 onion, chopped
1 scotch bonnet
4 garlic cloves, crushed
500ml beef broth
1 sprig of fresh rosemary
1 bunch fresh thyme
50g unsalted butter
1 tbsp Worcestershire sauce
1 tsp browning
1 tbsp green seasoning
1 tsp all purpose seasoning
¼ teaspoon ground paprika
¼ teaspoon ground black pepper
Salt and pepper to taste
Method
Wash and clean your oxtail.
Pop your oxtail in a bowl and season well with, green seasoning, all purpose seasoning, paprika, garlic, browning, thyme, Worcestershire sauce. Ideally leave to marinate overnight in the fridge, but if you’re short on time a couple of hours will do.
In a large heavy based pan, sear your oxtail in hot oil, until browned on all sides, approx 2 mins per side. Remove from the pan and set aside.
In the same pan, saute your carrots, onions and celery for about 5 mins. Add in your beef broth, rosemary and bring to the boil. Add your oxtail back into the pan along with the butter beans, salt and pepper to taste and butter. Reduce the heat to low, cover and slow cook for about 3 hours. Check every 40 mins and give it a bit of a stir. If the gravy starts to reduce before the meat is tender then just add a little water from the kettle. You want your oxtail to be fork tender, if it’s not after 3 hours, leave it cooking for another 30 mins.
