oxtail stew

Oxtail Stew is among Jamaica’s 12 most popular dishes. You’ll find it on the menu of almost all Jamaican restaurants and it is usually one of the more expensive dishes. It’s all about supply and demand. Jamaicans just love oxtail stew with broad beans. The resulting oxtail stew from this recipe will have you licking your fingers. Oxtail stew is perfect for dinner or lunch and taste great accompanied with rice and peas, or with cooked food such as yam, bananas, and dumplings.

  • Prep: 20 minutes
  • Cook: 3 hrs. 30 mins.
  • Servings: 4

Ingredients: oxtail stew

  • 3 lbs. oxtail
  • 2 Medium onions (chopped)
  • 4 Medium carrots (sliced or chopped)
  • 1 Clove garlic (chopped)
  • 1 Sprig thyme
  • 1 Cup tomato (chopped)
  • 3 Teaspoons cornstarch
  • 6 Tablespoons soy sauce
  • 1 Teaspoon salt
  • 2 Tablespoons black pepper
  • 2 Teaspoons whole allspice berries
  • 2 Stalks scallion (finely chopped)
  • 2 Cans butter beans
  • 1/4 Cup cooking oil
  • 8 Cups hot water (for cooking oxtail)
  • 6 Tablespoons water for dissolving cornstarch

Directions

  • Step 1: Toss the oxtail with the salt, black pepper, and soy sauce
  • Step 2: Pour the cooking oil into a stock pot or Dutch oven over medium-high heat and heat oil until shimmering
  • Step 3: Add the oxtail to the oil and stir to allow the oxtail to brown on all sides. This should take approximately 10 minutes.
  • Step 4: Add just enough water to submerge the oxtail in the pot. Cover and allow to simmer gently for approximately 3 to 3 ½ hours or until oxtail is almost tender.  (A pressure cooker may be used to shorten the cooking time). Add small quantities of water, if necessary, to prevent liquid from drying out.
  • Step 5: At point when oxtail is almost tender, add carrots, onions, garlic, allspice berries, thyme, tomato, and scallion. Ensure just enough water is in pot to submerge all the contents. Allow. to simmer for about 10 minutes.
  • Step 6: Add the butter beans and dissolve the cornstarch in 6 tablespoons water and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Jamaican Oxtail Stew Recipe

Oxtail stew is among Jamaica’s top 10 favourite dishes. You’ll find it on the menu of almost all Jamaican restaurants and it is usually one of the more expensive dishes. It is all about supply and demand. Jamaicans just love oxtail stew with broad beans. The resulting oxtail stew from this recipe will have you licking your fingers.

Type: Main Dish

Cuisine: Caribbean

Keywords: oxtail stew

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Recipe Yield: 4 servings

Preparation Time: PT0H20M

Cooking Time: PT3H30M

Total Time: PT3H50M

Recipe Ingredients:

  • 3 lbs. oxtail
  • 2 Medium onions (chopped)
  • 4 Medium carrots (sliced or chopped)
  • 1 Clove garlic (chopped)
  • 1 Sprig thyme
  • 1 Cup tomato (chopped)
  • 3 Teaspoons cornstarch
  • 6 Tablespoons soy sauce
  • 1 Teaspoon salt
  • 2 Tablespoons black pepper
  • 2 Teaspoons whole allspice berries
  • 2 Stalks scallion (finely chopped)
  • 2 Cans butter beans
  • 1/4 Cup cooking oil
  • 8 Cups hot water (for cooking oxtail)
  • 6 Tablespoons water for dissolving cornstarch

Recipe Instructions: Step 1: Toss the oxtail with the salt, black pepper, and soy sauce Step 2: Pour the cooking oil into a stock pot or Dutch oven over medium-high heat and heat oil until shimmering Step 3: Add the oxtail to the oil and stir to allow the oxtail to brown on all sides. This should take approximately 10 minutes. Step 4: Add just enough water to submerge the oxtail in the pot. Cover and allow to simmer gently for approximately 3 to 3 ½ hours or until oxtail is almost tender. (A pressure cooker may be used to shorten the cooking time). Add small quantities of water, if necessary, to prevent liquid from drying out. Step 5: At point when oxtail is almost tender, add carrots, onions, garlic, allspice berries, thyme, tomato, and scallion. Ensure just enough water is in pot to submerge all the contents. Allow. to simmer for about 10 minutes. Step 6: Add the butter beans and dissolve the cornstarch in 6 tablespoons water and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Editor's Rating:
5
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