Description
Hearty Jamaican oxtail stew delivers rich, tender meat slow-cooked with aromatic spices and root vegetables. Warm Caribbean comfort awaits you in this soul-satisfying dish that promises deep, complex flavors with each comforting spoonful.
Ingredients
Scale
Main Proteins:
- 3 pounds oxtails, cut into 2-inch segments
- 1 habanero or Scotch bonnet chile
- 1 can (15 ounces) butter beans, drained and rinsed
Vegetables and Aromatics:
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 medium onion, diced
- 6 cloves garlic, thinly sliced
- 1 tablespoon minced fresh ginger
- 4 scallions, thinly sliced
Seasonings and Liquids:
- 3 tablespoons vegetable oil
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 4 cups low-sodium beef broth
- 8 whole allspice berries
- 6 sprigs thyme
- 2 dried bay leaves
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
Serving Suggestions:
- Cooked medium-grain white rice
- Hot sauce
Instructions
- Prepare a large pot or Dutch oven, heating oil over medium-high temperature until shimmering.
- Season oxtails generously with salt and pepper, then sear in batches for 8 minutes, rotating to achieve a deep golden-brown crust on all surfaces.
- Remove browned oxtails and set aside, leaving caramelized bits in the pot for enhanced flavor.
- Sauté celery, carrots, and onion in the same pot until vegetables soften and become translucent, approximately 4 minutes.
- Incorporate minced garlic and ginger, stirring rapidly to release aromatic compounds without burning.
- Add tomato paste and cook until it transforms to a rich brick-red color, developing a concentrated, intense flavor.
- Sprinkle flour over the vegetable mixture, stirring to create a roux that will thicken the stew.
- Pour beef broth into the pot, then introduce allspice, thyme, bay leaves, brown sugar, and Worcestershire sauce.
- Carefully place whole habanero pepper with a cross-cut at the tip into the liquid, allowing controlled heat infusion.
- Return seared oxtails to the pot, ensuring they are completely submerged in the fragrant braising liquid.
- Bring the stew to a vigorous boil, then reduce heat to low, covering and simmering for 3 hours until meat becomes fork-tender.
- Remove excess fat from the surface and discard thyme and bay leaves.
- Gently fold butter beans into the stew, warming them through and allowing them to absorb the rich flavors.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve the hearty stew over fluffy white rice, garnishing with fresh scallions and optional hot sauce for extra zest.
Notes
- Remove excess fat from oxtails before searing to prevent greasy texture and enhance meat flavor.
- Cut vegetables uniformly for even cooking and consistent texture throughout the stew.
- Adjust habanero pepper quantity based on personal spice tolerance; remove seeds for milder heat.
- Choose high-quality, grass-fed oxtails for richer taste and more tender meat during slow cooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg