Saucepan@saucepan · Shared this recipeFollowCaribbean · dinnerJamaican Oxtail StewA rich and spicy Caribbean stew of fork-tender oxtail and creamy butter beans in a curry-spiced gravy.total2 hr 10 minprep10 mincook2 hrservings6Original recipe on africanbites.comKeep this recipeAdd a copy of Jamaican Oxtail Stew to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 lb oxtail, 1-2kg, cut up into medium piecessalt ), as desired (¾-1 teaspoon per pound is average1 tsp white pepper, 2-4g, or black pepper0.5 tsp minced garlic, 3g2 tsp fresh thyme, 2g1 tsp bouillon powder, 2-4g2 tbsp cooking oil, 28-42ml1 medium onion, chopped1 tbsp minced garlic, 8g2 tsp minced thyme, 2g5 whole allspice berries ), (optional1 tbsp Worcestershire sauce, 15ml1 tsp browning sauce ), 5-10g, (optional2 tbsp tomato paste, 30g, or ketchup1 tbsp beef bouillon powder ), 8g, or a cube (optional1 tsp curry powder ), 2g, (more to taste2 green onions, thinly sliced4 cup water, 960-1450ml1 15-ounce can butter beans, drained and rinsed1 whole scotch bonnet, or habanerosalt, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Rub the oxtail pieces with salt, pepper, minced garlic, thyme, and bouillon powder. Tightly cover and refrigerate for at least 2 hours or overnight. When ready to cook, remove from the fridge.2Step 2: In a large pot, heat oil over medium heat until hot, then sear the meat, frequently stirring while scraping any browned bits off the bottom until browned.3Step 3: Add the onions, garlic, thyme, and allspice, then stir for about a minute. Follow with the Worcestershire sauce, browning sauce, tomato paste, bouillon, curry powder, and green onions, and stir for another minute.4Step 4: Then add 4-6 cups of water (start with 4 cups, adding more if needed).5Step 5: Bring to a boil and simmer until tender (depending on the oxtail size) for 2-3 hours (4-5 hours at high altitude), occasionally stirring so it doesn't stick to the pan.6Step 6: About 20-30 minutes before removing it from the heat, add the broad beans and scotch bonnet pepper. Adjust the thickness of the soup with water or stock.7Step 7: Simmer for 20-30 minutes and adjust salt to taste. Garnish with sliced green onions and enjoy.getsaucepan.com/r/83b3a4f5-36b6-4bf5-b574-ed3781496d10 · Original: https://www.africanbites.com/jamaican-oxtail-stew-2/
