Jamaican Oxtail Stew
This wonderfully rich Jamaican oxtail stew will warm your soul and your tastebuds.
Servings 4 people
Ingredients
- 2-3 pounds oxtail
- 1 lemon
- 2 teaspoon minced garlic
- ½ tablespoon all purpose seasoning (Goya Blue Top)
- ½ tablespoon fresh ground black pepper
- 1 tablespoon worcestershire sauce
- 1 tablespoon browning sauce (optional)
- 1 diced carrot
- 1 diced sweet onion
- 4 sliced green onion
- 2 diced tomatoes
- 1 tablespoon whole pimento seeds (whole allspice)
- 1 bunch fresh thyme
- 1 scotch bonnet or habanero pepper
Instructions
- Rinse oxtail in cold water
- Juice one lemon and wash the meat with the lemon juice
- In a mixing bowl season meat with ½ TBS of all purpose seasoning.
- ½ TBS of black pepper, 1 TBS of Worcestershire sauce, 1 teaspoon of minced garlic, 1 TBS of browning sauce (optional).
- Place seasoned meat in a ziplock bag and marinade overnight.
- Heat Dutch oven or heavy bottom stock pot with 2 TBS of vegetable oil
- Brown all sides of the oxtail being careful to save the marinade in the bag.
- Remove browned oxtails and set aside. Add ½ a chopped large yellow onion and 1 teaspoon of minced garlic to the pot. Cook until onions are translucent.
- Return oxtails to the pot, pour in the remaining marinade,add in 1 TBS of pimento seeds (whole allspice), 1 bunch of fresh thyme, and one scotch bonnet or habanero cut in half with seeds removed, and 2 cups of water.
- Bring pot to a boil and cook for one hour.
- After an hour add in two chopped carrots, two diced tomatoes, four chopped green onions, the other half of your chopped large yellow onion.
- Pour in one cup of water, reduce to a simmer and cook for 30 minutes.
- After 30 minutes at in one can of drained butter beans (lima beans).
- Simmer for another 30 minutes or until oxtails are fork tender.
- Plate stew on a bed of rice and garnish with parsley.