Jamaican Oxtail Stew

Slow-simmered Jamaican oxtail stew with butter beans and scotch bonnet pepper.

⏱️ Prep: 30 min🍳 Cook: 180 min

Nutritionper per 200 g serving›

457

Calories

48g

Protein

Carbs

26g

Fat

Ingredients

900-1800 g		Oxtail, cut into medium pieces
as needed		Salt
1-2 tsp	5–10 ml	White or black pepper
0.5 tsp	2.5 ml	Minced garlic
2 tsp	10 ml	Fresh thyme
1-2 tsp	5–10 ml	Bouillon powder
2		Green onions, diced
2-3 tbsp	30–45 ml	Cooking oil
1		Medium onion, chopped
1 tbsp	15 ml	Minced garlic
2 tsp	10 ml	Fresh thyme, chopped
5-6		Whole allspice berries
1 tbsp	15 ml	Worcestershire sauce
1-2 tsp	5–10 ml	Browning sauce (optional)
2 tbsp	30 ml	Tomato paste or ketchup
1 tbsp	15 ml	Beef bouillon powder or cube (optional)
1 tsp	5 ml	Curry powder, or more to taste
2		Green onions, chopped
4-6 cups	960 ml – 1.4 l	Water
1 15 oz can		Butter beans, drained and rinsed
1		Scotch bonnet or habanero
to taste		Salt to taste

Rub the oxtail with salt, pepper, minced garlic, thyme, bouillon powder and green onions. Tightly cover and refrigerate for at least 2 hours or overnight. When ready to cook, remove from the fridge and shake off any visible onions or herbs. Set aside.
In a large pot, heat the oil over medium heat until hot, then sear the oxtail, frequently stirring and scraping any browned bits off the bottom until the pieces are browned. If desired, drain the oil, leaving 2-3 tablespoons.
Add the onions, garlic, thyme and allspice berries, then stir for about a minute. Toss in the browned oxtails, followed by the Worcestershire sauce, browning sauce, tomato paste, bouillon powder, curry powder and green onions, and stir for another minute.
Add 4-6 cups of water (start with 4 cups, then add more as needed).
Bring to a boil and simmer until tender for 2-3 hours (4-5 hours at high altitude), stirring occasionally so it doesn't stick.
About 20-30 minutes before removing from the heat, add the butter beans and scotch bonnet pepper. Adjust the thickness with water or stock.
Simmer 20-30 minutes and adjust the salt to taste.