JAMAICAN OXTAIL STEW
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
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
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Saeed Haider
[email protected]This is a great recipe for a hearty and flavorful meal. The oxtail is fall-off-the-bone tender and the sauce is rich and flavorful. I served it with rice and peas and it was a hit!
Sadi King
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The oxtail is always tender and the sauce is always flavorful.
ashli sims
[email protected]This is the best oxtail stew I've ever had. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
Boineelo Makgatlhe
[email protected]I'm so glad I tried this recipe. The oxtail was so tender and the sauce was so flavorful. I will definitely be making this again.
khalid salimatu
[email protected]This recipe is a winner! The oxtail was so tender and the sauce was so flavorful. I served it with rice and peas and it was a hit with my family.
Sarah Hernandez
[email protected]This Jamaican oxtail stew is simply amazing! The oxtail is fall-off-the-bone tender and the sauce is rich and flavorful. I will definitely be making this again and again.
Renae Hoey
[email protected]I've tried many oxtail stew recipes, but this one is by far the best. The oxtail is so tender and the sauce is so flavorful. I highly recommend this recipe.
M A H Ariyan Hasan
[email protected]This is my go-to recipe for oxtail stew. The oxtail is always fall-off-the-bone tender and the sauce is rich and flavorful. I love serving it with rice and peas.
Shariq Burnee
[email protected]This recipe is a must-try! The oxtail is so tender and the sauce is so flavorful. I will definitely be making this again.
Hi Momo
[email protected]I'm so glad I found this recipe. The oxtail is so tender and the sauce is so flavorful. I've made it several times and it's always a hit.
judy essam
[email protected]This is a great recipe for a hearty and flavorful meal. The oxtail is fall-off-the-bone tender and the sauce is rich and flavorful. I served it with rice and peas and it was a hit!
Mumtaz Ali Qureshi
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The oxtail is always fall-off-the-bone tender and the sauce is so flavorful.
Bayezid Hosen
[email protected]This is the perfect recipe for a special occasion. The oxtail is so tender and the sauce is so flavorful. My guests loved it!
BigManCal
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The oxtail was so tender and the sauce was so flavorful. I will definitely be making this again.
George Creel
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The oxtail is always fall-off-the-bone tender and the sauce is rich and flavorful.
SHEULE AKHTER
[email protected]I love this recipe! The oxtail is so tender and the sauce is so flavorful. I always get compliments when I make this dish.
Shehzad Jokhio
[email protected]This is the best oxtail stew I've ever had. The flavors are incredible and the meat is cooked to perfection.
Fedhasa T Birdida
[email protected]I'm not a big fan of oxtail, but this recipe changed my mind. The stew was so flavorful and the meat was so tender, I couldn't get enough of it.
Mubarak Mukemil
[email protected]This Jamaican oxtail stew recipe is a winner! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I followed the recipe exactly and it turned out perfectly.