oxtail stew

Jamaican Oxtail Stew - out-of-this-world delicious oxtail stew braised with butter beans in a flavorful deep gravy spiced up primarily with allspice, thyme, paprika, Scotch bonnet pepper, curry powder, and browning sauce. It&#x27;s fall-off-the-bone tender. A must-have on fall/winter rotation!

Jamaican Oxtail Stew

cooking oil

oxtail

onion chopped

garlic

thyme

½ teaspoon smoked paprika

ketchup /tomato paste

Scotch bonnet pepper

onions

5-6 Whole pimento seeds ((allspice),)

Worcestershire sauce

curry

can butter beans (, rinsed and drained)

browning ((optional))

Tablespoon bouillon powder

Salt

Season oxtail with, salt and pepper. Set aside

In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons

Add onions, green onions, garlic, thyme, all spice, worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.

Then add about &nbsp;4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.

About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock

Season with salt according to preference.

This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it&#039;s you&#039;re first time working with oxtail.

Oxtail Stew

olive oil

oxtails

salt (or

½ teaspoon pepper (or

onion

garlic (minced)

ginger

habanero (diced)

allspice (ground)

tomato paste

soy sauce (low sodium)

beef broth (low sodium)

thyme (chopped)

bay leaves

lima beans (rinsed and drained, or butter beans

cornstarch

green onions (chopped)

allspice

bay leave

beef broth

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

lima bean

Sear the oxtails:

Sear the oxtails. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.

Sauté:

Sauté onion garlic and spices. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.

Braise:

Braise the oxtails. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours

Add beans and finish cooking:

Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.

Finish:

Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.

https://content.jwplatform.com/videos/Zf2e7qHw.mp4

This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it's you're first time working with oxtail.

You'll love this authentic Jamaican Oxtail Stew recipe, friends! Heavily marinated oxtail cooked until meltingly tender and falling apart in a rich, aromatic stew loaded with big, bold Caribbean flavors. So filling, cozy, and comforting is this oxtail stew with butter beans in the tastiest gravy. So very easy to make with stovetop, slow cooker, and pressure cooker instructions provided. Video tutorial included, too!

Authentic Jamaican Oxtail Stew

beef

browning sauce, I use the Grace brand

worcestershire

brown sugar

Jamaican curry powder

Jamaican ground allspice

smoked paprika

kosher salt & black pepper,

white onion, chopped

garlic paste

freshly grated ginger or ginger paste

scallions, chopped

vegetable oil, plus more as needed

carrots,

tomato sauce

scotch bonnet pepper, left whole- do not cut!

butter beans, liquid drained

Prep &amp; marinate oxtail

Add the oxtail pieces into a large bowl or gallon-sized ziplock bag. Then add in the browning sauce, worcestershire, brown sugar, curry powder, allspice, paprika, salt/pepper- to taste, onion, garlic, ginger, and scallions. Use your hands to massage all the aromatics and spices into the oxtail pieces, massaging very well to ensure the oxtail pieces are thoroughly coated.

Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the oxtail pieces at least once. This will ensure even flavor marination throughout.

Brown oxtail pieces

Remove the oxtail pieces from the marinade mixture, shaking off excess onion/scallion bits- but do not discard the marinade, set aside. Set the oxtail aside on a large plate/platter.

In a large heavy-bottomed pot or dutch oven; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few oxtail pieces into the pot, working in batches, careful not to overcrowd. Sear the oxtail on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned oxtail onto a clean, large plate/platter and repeat the process until all the oxtail pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned oxtail aside and reduce the heat to medium.

Add the flavor agents &amp; assemble the stew

Add all the reserved marinade mixture into the same pot along with the tomato paste. Use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot and stirring the paste to coat the marinade, about 4-5 minutes. Then add all browned oxtail pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, bay leaves, scotch bonnet pepper, fresh thyme, and beef broth- the oxtail pieces should be almost completely submerged under the liquid. Gently stir everything together until well combined.

Stew the oxtail

Reduce the heat to medium-low and cover the pot with a lid. Allow the oxtail to stew for 2 &#8211; 2 1/2 hours, covered- until oxtail pieces are meltingly tender and falling apart.

Add butter beans

Empty the drained can of butter beans into the pot, gently stirring to combine. Let the butter beans cook in the oxtail stew for another 30 minutes until tender.

Adjust stew gravy, if needed

Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. Skim any fat off the top of the liquid, as needed. If you&#8217;d like to thicken the stew gravy in the pot (see notes directly below for cornstarch slurry option), place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.

Serve

this Jamaican oxtail stew immediately. I love serving this oxtail stew in shallow bowls with a helping of extra stew gravy and alongside side items like rice and peas and plantains, too. Enjoy!

Can't find scotch bonnet peppers anywhere (although I now have the seeds so I will grow my own this summer).

Would you sub with an orange habanero or a scotch bonnet hot sauce?

https://www.youtube.com/watch?v=jmWRlyvWIXI

You'll love this authentic Jamaican Oxtail Stew recipe, friends! Heavily marinated oxtail cooked until meltingly tender and falling off the bone in a rich, aromatic stew loaded with big, bold Caribbean flavors. So filling, cozy, and comforting is this oxtail stew with butter beans in the tastiest gravy. So easy to make with stovetop, slow cooker, and pressure cooker instructions provided!

FULL RECIPE: https://www.butterbeready.com/jamaican-stewed-oxtails/

Thanks for watching!

Q.

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This recipe for Traditional Oxtail Stew is as old as the hills, as my mum and grandmother used to say. It&#x27;s a traditional British stew using a very cheap cut of beef, namely oxtail. 

Oxtail has become very popular again recently, after languishing for a while at the bottom of the butcher&#x27;s list. Both my mum and both grandmother&#x27;s used to use it a lot, as it was a cheap and cheerful cut of meat, although classed as offal. 

Oxtail needs a little care when preparing and takes a long time to cook, in order to render it tender, but this is more than made up for in it&#x27;s flavour, which is wonderfully rich and beefy. 

Today&#x27;s recipe for Traditional Oxtail Stew uses wine as the main cooking liquor, but beer is also great, especially dark beers, stouts and porters such as Guinness.

A tip, as oxtail is very fatty, you can either trim most of the visible fat off before cooking, which can be tricky, or cook it ahead of time, allow it to go cold and skim all the fat off the surface then. You just need to gently reheat it then.

If you have any leftovers, allow it to go cold  and strip the meat off the bone, in order to make oxtail soup. 

I hope you enjoy this traditional British recipe, it&#x27;s real comfort food and is fabulous when served with mashed potatoes and steamed greens, such a cabbage.

Traditional Oxtail Stew 

plain flour

Salt and pepper

oxtail,

rapeseed oil

onions,

small trimmed sticks of celery, diced

garlic,

tomato puree

herbs

(375cl) of good red wine

beef stock cube

Pre-heat the oven to 180C/160C Fan/350F/Gas mark 4.

Season the flour with the salt and pepper....

Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.

Heat the oil in a large sauté pan...

Heat the oil in a large sauté pan (that has a lid) and brown the oxtail on all sides, do this in batches.

Remove all the browned oxtails from the pan,...

Remove all the browned oxtails from the pan, and set aside.

Add the onions and celery to the pan...

Add the onions and celery to the pan and fry for 2 minutes.

Add the carrots and garlic and fry for...

Add the carrots and garlic and fry for a further 2 minutes, stirring all the time.

The add the herbs and the tomato puree,...

The add the herbs and the tomato puree, and stir well before adding the wine and the beef stock. Stir well and add the oxtail back to the pan.

Season to taste with salt and pepper, place...

Season to taste with salt and pepper, place the lid on the pan and cook slowly in the pre-heated oven for 3 hours, until the meat is meltingly tender and is almost falling off the bone.

Serve the oxtail with plenty of the gravy,...

Serve the oxtail with plenty of the gravy, and with mashed potatoes and steamed seasonal greens.

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Oxtail Stew

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Top 4 oxtail stew recipes from across the web

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Oxtail Stew

Authentic Jamaican Oxtail Stew

Traditional Oxtail Stew

The most viewed oxtail stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine