Best Oxtail Stew (Jamaican Style)
The Jamaican oxtail stew is a chunky, thick, and hearty stew that features fall apart tender oxtails, carrots, Potatoes, and more often than not, the wide beans.
Servings 5 people
- 4 Lb Oxtail
- 1 Tsp Thyme
- Salt To Taste
- 4 Tbsp Oil
- 2 Tsp Curry powder
- 2 Tsp seasoning powder
- 3 Green Onions chopped
- 1 Cup baby Carrot
- 1/2 pound Potato cut into chunks
- 6 Cups beef stock
- 2 Diced Tomatoes Diced
- 1 Red bell pepper Diced
- 1 Onion Diced (Large)
- 1 Scotch Bonnet Chopped
- 3 Cloves Garlic
- Cayenne Pepper to taste
- 2 Bay Leaves
- 1 Tsp Paprika
- Water as needed
- 4 Tbsp Tomato paste
Put the oxtails in a large bowl and add the thyme, Curry powder, Paprika, seasoning powder, Scotch bonnet, Garlic, Oil, and salt to taste. and rub all the seasoning together with the meat. Let it marinate for at least 20minutes or overnight
Heat the oil in a pan over high heat. Once heated, add the Onions and fry till it becomes translucent. Sir in the bay leaves until and the aroma pops out.
Place the oxtails in a single layer inside the pot. Sear and turn occasionally until the oxtail is uniformly golden brown on all sides.
Add the Tomato paste, Cayenne pepper, Tomatoes, Red bell pepper, onion, and stock. Stir everything together and leave to boil for about 1 hour 15 minutes to 1 hour 30 minutes or cook till the meat becomes really tender. Checking on it and stirring it about every 20 minutes (to prevent it from burning).
Add the potatoes and carrots and leave to cook for about 15 minutes to 20 minutes or till the potatoes become tender.
Garnish with Green Onions and serve immediately over a plate of Rice while still very hot.
Calories: 568kcal | Carbohydrates: 13g | Protein: 60g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 199mg | Sodium: 819mg | Potassium: 688mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2505IU | Vitamin C: 30.5mg | Calcium: 111mg | Iron: 10.1mg