Description
A rich and flavorful Jamaican oxtail stew with tender meat and a thick gravy.
Ingredients
Scale
- 2 lbs oxtail, cut into pieces
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, whole
- 1 tbsp thyme
- 1 tbsp allspice
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 can butter beans, drained
- 4 cups beef broth
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Instructions
- Season oxtail with salt and black pepper.
- Heat oil in a pot and brown oxtail on all sides.
- Add onion, garlic, scotch bonnet pepper, thyme, and allspice. Cook for 2 minutes.
- Pour in beef broth, ketchup, soy sauce, and Worcestershire sauce. Stir well.
- Cover and simmer for 2 hours or until oxtail is tender.
- Add carrots, potatoes, and butter beans. Cook for another 30 minutes.
- Remove scotch bonnet pepper before serving.
Notes
- For extra heat, pierce the scotch bonnet pepper before cooking.
- Let the stew sit for 10 minutes before serving to thicken the gravy.
- Prep Time: 15 mins
- Cook Time: 2 hrs 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
