Jamaican Oxtail Stew Recipe

Recipesfull introduces to you: Popular Recipes. (Jamaican Oxtail Stew Recipe). 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!

Brief

Prep 30 mins

Cook: 2hrs45 mins

Additional: 8hrs

Total: 11hrs15 mins

Servings: 8

Yield: 8 servings

Jamaican Oxtail Stew Recipe

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

World Cuisine

Directions

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.

Nutritional Information

Jamaican Oxtail Stew Recipe

Servings Per Recipe:8

Calories: 481.4

% Daily Value *

Protein: 44.2g 88%

Carbohydrates: 23.4g 8%

Dietary Fiber: 5.1g 21%

Sugars: 8.8g

Fat: 24.2g 37%

Saturated Fat: 8.2g 41%

Cholesterol: 140.4mg 47%

Vitamin A Iu: 1311.9IU 26%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.4mg 24%

Vitamin C: 75mg 125%

Folate: 67.5mcg 17%

Calcium: 102.6mg 10%

Iron: 7mg 39%

Magnesium: 25.8mg 9%

Potassium: 580.1mg 16%

Sodium: 1019mg 41%

Thiamin: 0.1mg 7%

Calories From Fat: 218.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.