Jamaican Oxtail Stew
Serves 4+
Lightly adapted from My Forking Life
2½ pounds oxtails, cut into individual pieces
Water and vinegar
⅓ cup brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon all-spice
2 tablespoons vegetable oil
1 onion, chopped
4 green onions, chopped
1-2 cloves garlic, minced
2 carrots, thinly sliced into quarters
1 scotch bonnet pepper, chopped (leave in as many seeds as you can handle)
1 cup + 1 tablespoon beef broth
1 tablespoon ketchup
1 teaspoon dried thyme
Water
1x 16 ounce can butter beans/lima beans, drained (if you can’t find these, white kidney beans also work)
Rinse oxtails with water and vinegar. Pat dry.
In a small bowl, mix brown sugar, soy sauce, Worcestershire sauce, salt garlic powder, black pepper, and all-spice. Rub this mixture all over the oxtails.
Heat a pot, over medium-high heat, that’s large enough to hold all of the oxtails. Add vegetable oil. Place oxtails in the pot and let all sides get brown. Remove oxtails from pot and place in a bowl. Set aside.
Add 2 tablespoons of beef broth to the pot and deglaze the bottom by removing the brown bits using a wooden spoon.
Add onions, green onions, carrots, garlic, and scotch bonnet pepper. Sauté for 5 minutes, or until onions are softened.
Add oxtails, dried thyme, remaining beef broth, and ketchup to the pot. Stir to combine everything.
Add enough water to cover the oxtails.
Put lid on the pot, decrease stove temperature to low, and let simmer for 3 hours, or until meat is tender.
Add the beans to the pot about 30 minutes before meat is done.
Serve over rice.
Enjoy!
