Jamaican Oxtail Stew
Jamaican Oxtail Stew
Ingredients
- 3 lbs Oxtail
- 1 Lemin
- 2 tsp Minced garlic
- 1/2 tbsp All Purpose Seasoning
- 1/2 tbsp Black Pepper
- 1 tbsp Worcester Sauce
- 2 Chopped Carrots
- 1 Large Chopped Yellow Onion
- 4 Chopped Green Onions
- 2 Diced Tomatoes or Small Can of Tomatoes
- 1 tbsp Whole Pimento seeds (whole allspice)
- 7 Sprigs Fresh Thyme
- 1 Scotch Bonnet
- 2 tbsp Vegetable Oil for browning meat
Instructions
- Rinse oxtail in cold water
- Juice one lemon and wash the meat with the lemon juice
- In a mixing bowl season meat with ½ TBS of all purpose seasoning, black pepper, Worcestershire sauce, minced garlic,
- Place seasoned meat in a ziplock bag and marinade overnight. Or Cling film bowl and place in fridge to marinade
- Heat Dutch pot or heavy bottom stock pot with vegetable oil
- Brown all sides of the oxtail being careful to save the marinade in the bag.
- Remove browned oxtails and set aside. Add ½ a chopped large yellow onion and 1 tsp of minced garlic to the pot. Cook until onions are translucent.
- Return oxtails to the pot, pour in the remaining marinade,add in pimento seeds (whole allspice), fresh thyme, and one scotch bonnet cut in half with seeds removed, and 2 cups of water.
- Bring pot to a boil and cook for one hour.
- After an hour add in two chopped carrots, two diced tomatoes, four chopped green onions, the other half of your chopped large yellow onion.
- Pour in one cup of water, reduce to a simmer and cook for 30 minutes.
- After 30 minutes at in one can of drained butter beans
- Simmer for another 30 minutes or until oxtails are fork tender
- Plate stew on a bed of rice
