Jamaican Oxtail Stew with Butter Beans
Ingredients
For the Marinade:
3 lbs oxtail (cut into segments)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon allspice
2 teaspoons browning sauce
2 tablespoons soy sauce
1 tablespoon vinegar (white or apple cider)
2 cloves garlic (minced)
1-inch piece of ginger (grated)
For the Stew:
2 tablespoons vegetable oil
1 large onion (chopped)
2-3 cloves garlic (minced)
1-inch piece of ginger (grated)
2-3 stalks green onion (chopped)
1-2 Scotch bonnet peppers (whole, for heat—adjust to taste)
2-3 cups beef broth (or water)
1 can (14 oz) butter beans (drained and rinsed)
2-3 carrots (sliced)
1 bell pepper (sliced)
1 teaspoon thyme (fresh or dried)
1 tablespoon brown sugar (optional)
Fresh parsley or cilantro (for garnish)
Instructions
1. Marinate the Oxtail
In a large bowl, combine the oxtail with salt, black pepper, allspice, browning sauce, soy sauce, vinegar, minced garlic, and grated ginger.
Mix well to coat the oxtail evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to enhance the flavor.
2. Brown the Oxtail
Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Sear Oxtail: Add the marinated oxtail in batches (if necessary) and brown on all sides, about 5-7 minutes. Remove the oxtail and set it aside.
3. Build the Stew
Sauté Aromatics: In the same pot, add chopped onion, minced garlic, grated ginger, and green onion. Sauté for about 5 minutes until the onions are translucent.
Add Vegetables: Stir in the sliced carrots and bell pepper, cooking for an additional 3-4 minutes.
Return Oxtail: Add the browned oxtail back to the pot, along with any juices that have accumulated.
4. Add Liquid and Simmer
Add Broth and Peppers: Pour in enough beef broth to cover the oxtail. Add the whole Scotch bonnet peppers and thyme.
Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil.
Reduce Heat: Once boiling, reduce the heat to low, cover the pot, and simmer for about 2.5 to 3 hours, stirring occasionally, until the oxtail is tender and the meat is falling off the bone.
5. Add Butter Beans
Incorporate Beans: About 30 minutes before the stew is done, add the drained butter beans and stir to combine. If desired, add brown sugar for a touch of sweetness.
Adjust Seasoning: Taste the stew and adjust seasoning with salt and pepper as needed.
6. Serve
Garnish: Once the oxtail is tender and the sauce is thickened, remove from heat. Garnish with fresh parsley or cilantro.
Accompaniments: Serve the oxtail stew hot over steamed rice, with dumplings, or alongside fried plantains for a complete meal.
Tips
Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Spice Level: For a milder stew, omit the Scotch bonnet peppers or use them whole. For more heat, chop them and add during cooking.
Variations: Feel free to add other vegetables like potatoes or peas based on your preference.
Enjoy your rich and flavorful Jamaican Oxtail Stew with Butter Beans!