Description
A traditional Jamaican dish featuring tender oxtail stewed with spices, beans, and vegetables for a rich and flavorful experience.
Ingredients
Scale
- 3 lbs oxtail, cleaned and trimmed
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 large onion, chopped
- 2 scallions, chopped
- 4 sprigs fresh thyme (or 2 teaspoons dried thyme)
- 1 tablespoon allspice (pimento)
- 2 tablespoons browning sauce
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 whole scotch bonnet pepper
- 2 carrots, sliced
- 1 can (15 oz) butter beans, drained and rinsed
- 2 cups beef broth (or water)
- 2 tablespoons vegetable oil for browning
Instructions
- Clean the oxtail with vinegar and water, then pat dry.
- Season oxtail with salt, pepper, garlic, ginger, onion, scallions, thyme, allspice, soy sauce, and browning sauce. Marinate for at least 2 hours or overnight.
- In a large heavy pot, heat oil over medium-high heat. Brown oxtail pieces in batches until deeply caramelized. Set aside.
- Sauté remaining onions, garlic, and scallions in the same pot.
- Return oxtail to pot. Add ketchup, thyme, scotch bonnet pepper, and beef broth to cover the meat.
- Bring to a boil, then reduce heat to low and simmer covered for 2–2.5 hours, stirring occasionally.
- Once tender, add carrots and butter beans. Simmer uncovered for another 20–30 minutes until sauce thickens.
- Adjust seasoning to taste. Remove the scotch bonnet pepper before serving if desired.
Notes
- For extra flavor, marinate the oxtail overnight.
- Use a pressure cooker to reduce cooking time if desired.
- Remove the scotch bonnet pepper early to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Braised
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg