Jamaican Oxtail Stew

Name: Jamaican Oxtail Stew
Prep time: 10 min
Cook time: 200 min
Ingredients: 3 tbsp vegetable oil; 1 kg Oxtail (bone in); 1 large onion (yellow, chopped); 2 green onion (chopped into 1-2" pieces); 2 tsp chopped garlic; 1 tsp thyme (fresh leaves); 1/2 tsp paprika (smoked); 1 tbsp tomato paste; 1 scotch bonnet pepper (de-seeded and chopped small); 1 tsp allspice; 1 tbsp worcestershire sauce; 1 tsp curry powder (Ideally a West Indian one, but any will do); 1 cube beef bouillon; salt and pepper; 19 oz lima beans (aka butter beans, drained); rice; 6 cups water

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Jamaican Oxtail Stew

Prep Time10

Cook Time3 20

Course: Breakfast, Dinner, Lunch

Cuisine: Jamaican

Servings: people

Calories: 892kcal

Ingredients

3 tbsp vegetable oil
1 kg Oxtail bone in
1 large onion yellow, chopped
2 green onion chopped into 1-2" pieces
2 tsp chopped garlic
1 tsp thyme fresh leaves
1/2 tsp paprika smoked
1 tbsp tomato paste
1 scotch bonnet pepper de-seeded and chopped small
1 tsp allspice
1 tbsp worcestershire sauce
1 tsp curry powder Ideally a West Indian one, but any will do
1 cube beef bouillon
salt and pepper
19 oz lima beans aka butter beans, drained
rice
6 cups water

Instructions

Add the oil to a large crock pot and pre-heat on medium til the oil is shimmering, 3-5 minutes
While the oil pre-heats pat dry the meat, then season liberally on all sides with salt and pepper
brown the meat in the pot on all sides until deeply brown, about 2 minutes per side. Don't crowd the pot, you might need to do 2 batches. Once the meat has finished browning, remove it from the pot, leaving all the juices.
Add the onions to the pot and saute, stirring constantly for 1 minute until fragrant
add the green onions, garlic, thyme, all spice, Worcestershire, and paprika, stir to combine for another minute. Make sure to scrape the bottom of the pot with a flat bottom spoon to get all the fond.
add the scotch bonnet pepper, tomato paste, bouillon and curry powder Stir constantly for 2 minutes until the tomato paste darkens and things clump together
Return the meat to the pot along with 4 cups of water, bring to a boil on high heat, then mostly cover and cook on medium-low for 3 hours. Stirring and tasting every 30 minutes. When you stir the stew each time, you can top the water up a little bit if the meat is looking too exposed.
With 20 minutes remaining in your cook time add the beans and any remaining water to the pot, bring to a boil, then reduce to medium-low, cover completely and simmer for 20 minutes
Serve stew over rice and / or with roti.

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