Jamaican Oxtail Stew Recipes

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JAMAICAN OXTAIL STEW



Jamaican Oxtail Stew image

I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!

Provided by hillct

Categories     World Cuisine Recipes     Latin American     Caribbean     Jamaican

Time 11h15m

Yield 8

Number Of Ingredients 21

4 ½ pounds beef oxtail
2 peppers habanero peppers, divided
2 medium white onions, quartered
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
2 bunches scallions, roughly chopped
1 (2 inch) piece fresh ginger root, peeled
2 tablespoons fresh thyme leaves
1 tablespoon minced garlic
1 cube beef bouillon
1 tablespoon jerk seasoning, or more to taste
1 teaspoon browning sauce
1 teaspoon soy sauce
¼ cup olive oil
½ cup ketchup
4 cups water, or more as needed
½ teaspoon ground allspice
1 large bay leaf
1 (16 ounce) can butter beans, rinsed and drained
8 ounces fire-roasted diced tomatoes

Steps:

  • Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
  • Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
  • Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
  • Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
  • Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
  • Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g

JAMAICAN OXTAIL STEW



Jamaican Oxtail Stew image

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.

Provided by Sam Sifton

Categories     dinner, one pot, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

3 pounds oxtails, cut into segments by a butcher
Kosher salt
freshly ground black pepper, to taste
3 tablespoons light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons flour
3 tablespoons tomato ketchup
1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

Steps:

  • Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke ­- about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
  • Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
  • Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
  • Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
  • Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams

OXTAIL STEW



Oxtail Stew image

This oxtail stew is inspired by the Jamaican version, with tender oxtails and butter beans seasoned with spicy habaneros, ginger and allspice. Time is the key to the comforting brown gravy, which simmers for several hours, intensifying in flavor and rich color. We love it even more the next day, once the beans have had time to break down and the oxtails melt into the gravy even more. Serve with a few dashes of hot sauce for added heat and acidity.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

3 tablespoons vegetable oil
3 pounds oxtails, cut into 2-inch segments
Kosher salt and freshly ground black pepper
2 stalks celery, diced
2 medium carrots, diced
1 medium onion, diced
6 cloves garlic, thinly sliced
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
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
1 habanero or Scott bonnet chile
One 15-ounce can butter beans, drained and rinsed
4 scallions, thinly sliced
Cooked medium-grain white rice, for serving
Hot sauce, for serving

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with a good pinch of salt and several grinds of black pepper. Add half of the oxtails to the hot oil and cook until well browned on each side, about 8 minutes total. Use tongs to remove the seared oxtail to a large plate or bowl, then repeat with the remaining oxtails; remove.
  • Add the celery, carrots and onion to the pot and cook until just tender, stirring frequently, about 4 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it turns brick red in color, about 2 minutes. Sprinkle the flour over the vegetables, then stir until combined. Stir in the beef broth, allspice, thyme, bay leaves, brown sugar, and Worcestershire until combined. Cut an "X" in the pointy end of the chile (opposite the stem) with a small paring knife, then add to the pot.
  • Return the browned oxtails to the pot, making sure all the pieces are submerged in the broth. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is very tender and nearly falling off the bone, about 3 hours.
  • Remove and discard the thyme and bay leaves. Skim the excess fat from the top of the stew with a small ladle, then stir in the butter beans until warmed through. Season with salt and pepper. Ladle into bowls, top with scallions and serve with white rice.

JAMAICAN OXTAIL



Jamaican Oxtail image

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

Provided by Verifydis

Time 3h45m

Yield 6

Number Of Ingredients 20

2 ½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter

Steps:

  • Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
  • Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g

JAMAICAN OXTAIL STEW



Jamaican Oxtail Stew image

Make and share this Jamaican Oxtail Stew recipe from Food.com.

Provided by byZula

Categories     Stew

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs oxtails
1/2 lb carrot, sliced
1 large onion, chopped
4 cups water (or 3 cups water and 1 cup beef stock)
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
2 tablespoons tomato paste
salt & freshly ground black pepper, to taste
1 bay leaf, crumbled
1 cup all-purpose flour
1/4 teaspoon salt
water, as needed

Steps:

  • Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
  • Combine all ingredients, except the dumplings, in a large, heavy saucepan.
  • Cover and simmer for about 2 hours.
  • Add water if necessary.
  • Stir, add the dumplings, and return to low heat for 20 minutes.
  • Serve hot.
  • FLOUR DUMPLINGS:.
  • Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
  • (A sticky dough makes a soft pasty dumpling.).
  • Knead in the bowl or on a lightly floured board until smooth.
  • Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
  • Add to the stew for the last 20 minutes of cooking.
  • *As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
  • Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.

Nutrition Facts : Calories 106.7, Fat 0.3, SaturatedFat 0.1, Sodium 169.8, Carbohydrate 23.2, Fiber 2.3, Sugar 3.5, Protein 3

JAMAICAN OXTAIL



Jamaican Oxtail image

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 4 servings.

Number Of Ingredients 20

2-1/2 pounds oxtails
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons all purpose seasoning
1 teaspoon browning sauce, optional
1/4 teaspoon paprika
1/4 teaspoon pepper
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
1 tablespoon butter
2 medium carrots, cut into matchsticks
2 medium red potatoes, peeled and diced
1 small onion, chopped
4 garlic cloves, minced
3 cups beef broth
6 fresh thyme sprigs
1 fresh rosemary sprig
1/4 to 1 scotch bonnet or habanero pepper, seeded finely chopped

Steps:

  • In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight., In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. , Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.

Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 2770mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.

JAMAICAN OXTAIL (STEW)



Jamaican Oxtail (Stew) image

Using a pressure cooker for your oxtail drastically cuts cooking time from several hours to just about 1 1/2 hours! I love this stew with (183964 Flour Dumplings) added to it.

Provided by byZula

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs oxtails
1 large onion (chopped)
1 large green bell pepper (chopped)
1 tablespoon paprika
2 tablespoons salt or 2 tablespoons seasoning salt
3 carrots (cleaned and chopped)
1 ounce jamaican browning sauce
1 (14 ounce) can butter beans
2 garlic cloves
4 stalks thyme
6 allspice (pimento berries)
1 ounce vinegar

Steps:

  • Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.
  • Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.
  • Allow the meat to cook under this high pressure for a limited time. Here's how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.
  • Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.
  • Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.
  • When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.
  • Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.
  • The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

Nutrition Facts : Calories 80.5, Fat 0.5, SaturatedFat 0.1, Sodium 2516.2, Carbohydrate 16.3, Fiber 4.5, Sugar 3.3, Protein 3.7

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From pressureluckcooking.com


OXTAIL STEW RECIPE: HOW TO MAKE JAMAICAN OXTAIL STEW WITH POTATOES
2021-02-06 After the oxtails are braised, use the same pot and add the diced onions. Saute for 3 minutes or until the onions are fragrant, then add 2 and a half tbsp of tomato paste, 1 tsp of crushed scotch bonnet, and 4 diced fresh tomatoes. Cook until the tomato is soft and then go in with 1 cup of red wine, 4 cups of chicken stock, 1 tsp of curry ...
From jotscroll.com


JAMAICAN OXTAIL STEW WITH BUTTER BEANS - THAT GIRL COOKS HEALTHY
2019-04-24 Refrigerate overnight or for at least 3 hours. Melt coconut oil on medium heat, scrape off the marinade and brown oxtail alone. This should take roughly 10 minutes. Add the onion, garlic, carrots from the bowl to the skillet/dutch oven and saute until soft. Now, stir in the tomato paste, thyme and dried butter beans.
From thatgirlcookshealthy.com


JAMAICAN OXTAIL STEW WITH RICE & PEAS - DELISH DINES
Recipe Instructions. 1. Clean your oxtails. Put them in a bowl, pour in white vinegar (or juice from the lemons as a substitute), generous amount of salt and water. Wash repeatedly for three times and then finally rinse the oxtails in water. 2. In a large mixing bowl, add 1 tablespoon of black pepper, 1 tablespoon paprika, 1 tablespoon garlic ...
From delishdines.com


JAMAICAN OXTAIL STEW - I LOVE MEAT
2014-07-16 In a mixing bowl season meat with ½ TBS of all purpose seasoning. ½ TBS of black pepper, 1 TBS of Worcestershire sauce, 1 tsp of minced garlic, 1 TBS of browning sauce (optional). Place seasoned meat in a ziplock bag and marinade overnight. Brown all sides of the oxtail being careful to save the marinade in the bag.
From ilovemeat.com


JAMAICAN OXTAILS RECIPE - LET'S EAT CUISINE
2019-12-03 Add the vegetables you set aside and allow into slight boil over on medium heat. Cover your pot and let cook for about 2 hours. After your oxtail is cooked, prepare your sauce. Mix the soy sauce, ketchup, and brown sugar. Add the sauce to your oxtail. Cover your pot and cook for another 15 minutes.
From letseatcuisine.com


JAMAICAN STEWED OXTAILS (SO GOOD!) - BUTTER BE READY
2020-12-03 Stew oxtails: Add chicken stock, water, all of the reserved marinade, and scotch bonnet pepper (if using) into the same pot, stirring well to fully combine. Cover pot with lid and allow oxtails to stew together for 2 to 2 1/2 hours over medium-low heat, stirring every 30 minutes or so. Oxtail meat should be extra tender.
From butterbeready.com


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