Jamaican Oxtail Stew

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!

Step: 1

Clean and trim excess fat off oxtail. Stem and seed habanero peppers.

Step: 2

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.

Step: 3

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.

Step: 4

Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.

Step: 5

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.

Step: 6

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.

Per Serving: 481 calories; protein 44.2g; carbohydrates 23.4g; fat 24.2g; cholesterol 140.4mg; sodium 1019mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.