Oxtail Stew - Oceanian Recipe

Oxtail Stew

🌍 Oceanian, Jamaican / Caribbean Difficulty: ●●●○○

Oxtail was the tail of the ox — deemed undesirable offal and given to enslaved people on Jamaican plantations; through careful braising techniques, it became one of Jamaica's most prized and expensive dishes.

Ingredients

• 1.5 kg oxtail, cut into segments
• 1 can (400 g) butter beans (lima beans), drained
• 400 g canned tomatoes
• 1 large onion, chopped
• 5 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 Scotch bonnet, whole
• 3 sprigs fresh thyme
• 3 allspice berries
• 1 tsp black pepper
• 2 tbsp brown sugar
• 3 green onions, chopped
• 2 tbsp oil
• Salt to taste
• 500 ml water or beef stock

Method

1. Seasoning — Season oxtail with soy sauce, pepper, and half the garlic; marinate 1–2 hours.
2. Browning — Brown oxtail in oil in a heavy pot over high heat, 3–4 minutes per side; set aside.
3. Sautéing — Sauté onion and remaining garlic in the same pot.
4. Step 4 — Return oxtail; add tomatoes, stock, Worcestershire, sugar, thyme, allspice, and Scotch bonnet.
5. Step 5 — Bring to a boil; reduce heat to very low. Cover and cook 2.5–3 hours until meat is falling-off-the-bone tender.
6. Adding — Add butter beans in the last 30 minutes.
7. Step 7 — Check liquid; it should form a rich, glossy gravy. Adjust seasoning.
8. Garnishing — Garnish with green onions; serve with rice and peas.

Tags: oxtail, butter beans, canned tomatoes, onion, garlic · Source: Brittani's Almanac