Best 2 Jamaican Oxtail Stew Recipes

**Jamaican Oxtail Stew: A Savory and Aromatic Culinary Delight**

Dive into the vibrant flavors of Jamaica with our tantalizing Jamaican oxtail stew recipe. This delectable dish showcases succulent oxtails braised in a rich and flavorful broth, infused with a symphony of aromatic spices, herbs, and vegetables. Bursting with authentic Jamaican flavors, this stew is a true testament to the island's rich culinary heritage. Discover the secrets to creating this hearty and comforting dish, perfect for special occasions or a cozy family dinner. Explore variations of this classic recipe, including a traditional version, a spicy rendition, and a slow-cooker adaptation, each offering unique twists on this beloved Jamaican delicacy.

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JAMAICAN OXTAIL STEW

Jamaican Oxtail Stew image

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.

Provided by Sam Sifton

Categories dinner, one pot, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 pounds oxtails, cut into segments by a butcher
Kosher salt
freshly ground black pepper, to taste
3 tablespoons light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons flour
3 tablespoons tomato ketchup
1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

Steps:

Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams

JAMAICAN OXTAIL STEW

Jamaican Oxtail Stew image

I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!

Provided by hillct

Categories World Cuisine Recipes Latin American Caribbean Jamaican

Time 11h15m

Yield 8

Number Of Ingredients 21

Ingredients

4 ½ pounds beef oxtail
2 peppers habanero peppers, divided
2 medium white onions, quartered
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
2 bunches scallions, roughly chopped
1 (2 inch) piece fresh ginger root, peeled
2 tablespoons fresh thyme leaves
1 tablespoon minced garlic
1 cube beef bouillon
1 tablespoon jerk seasoning, or more to taste
1 teaspoon browning sauce
1 teaspoon soy sauce
¼ cup olive oil
½ cup ketchup
4 cups water, or more as needed
½ teaspoon ground allspice
1 large bay leaf
1 (16 ounce) can butter beans, rinsed and drained
8 ounces fire-roasted diced tomatoes

Steps:

Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g

Tips:

Choose the Right Cut of Oxtail: Opt for oxtails with a good amount of meat and little fat. Look for pieces with a pinkish-red color and no signs of spoilage.
Prep the Oxtails Thoroughly: Clean the oxtails thoroughly, removing any excess fat and sinew. Cut them into 2-3 inch pieces for easier cooking and serving.
Brown the Oxtails: Browning the oxtails adds depth of flavor to the stew. Do this in batches to prevent overcrowding the pot and ensure even browning.
Use a Dutch Oven or Heavy Pot: A large Dutch oven or heavy pot is ideal for cooking oxtail stew. It provides even heat distribution and can withstand the long cooking time.
Add Aromatic Vegetables: Incorporate aromatic vegetables like onions, garlic, carrots, celery, and bell peppers to build a flavorful base for the stew.
Use a Rich Liquid: Instead of water, use a flavorful liquid such as beef broth, red wine, or a combination of both. This adds depth and complexity to the stew.
Simmer for Tenderness: Oxtail stew requires a long, slow simmer to tenderize the meat. Allow the stew to simmer for at least 2-3 hours, or until the meat falls off the bone.
Add Vegetables and Seasonings: As the stew simmers, add vegetables like potatoes, carrots, and green beans. Season the stew with thyme, bay leaves, allspice, and a touch of heat from cayenne pepper.
Thicken the Stew: If desired, thicken the stew by adding a cornstarch or flour slurry. This will give the stew a rich and velvety texture.
Garnish and Serve: Once the stew is done, garnish it with fresh herbs like parsley or cilantro. Serve the stew over rice, mashed potatoes, or your favorite side dish.

Conclusion:

Jamaican oxtail stew is a classic Caribbean dish that embodies the flavors and traditions of the region. With its tender meat, flavorful broth, and aromatic spices, it's a hearty and satisfying meal that's perfect for any occasion. Whether you're a seasoned cook or just starting out, this detailed guide will help you create an authentic and delicious Jamaican oxtail stew that will impress your family and friends. So, gather your ingredients, follow the steps, and prepare to embark on a culinary journey to the vibrant island of Jamaica.