170 minutes
A traditional Jamaican stew featuring tender oxtails, rich flavors from caramelized sugar, and a blend of aromatic spices and savory sauces, perfect for a comforting meal.
Oxtails, trimmed of excess fat
0 lb
teaspoons
teaspoons
Light brown sugar
0 oz
Spanish Onion, chopped
each
Garlic, minced
cloves
Fresh Ginger, chopped
0 oz
Whole Scotch Bonnet Pepper, whole
each
each
teaspoons
quarts
Scallions, chopped
bunch
0 oz
0.25 fluid ounces
0.25 fluid ounces
Tomato Ketchup
0.25 fluid ounces
Butter Beans, drained and rinsed
0 cans
1. Season and Sear Oxtails
Thoroughly season the oxtails with kosher salt and freshly ground black pepper. In a large Dutch oven, caramelize the light brown sugar over medium heat until it's bubbling and fragrant. Carefully place the oxtails in the pot and brown them on all sides.
2. Add Aromatics
Introduce half of the chopped Spanish onions, minced garlic, chopped fresh ginger, the whole Scotch bonnet pepper, sprigs of fresh thyme, and allspice berries to the pot. Sauté for about five minutes.
3. Simmer Oxtails
Nestle the browned oxtails back into the Dutch oven, and pour in enough water to just cover the meat. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cover the pot. Allow the oxtails to cook for about an hour.
4. Add Remaining Ingredients
Add the remaining onions, garlic, ginger, one-third of the chopped scallions, white sugar, soy sauce, and Worcestershire sauce. Continue to simmer the stew for another hour.
5. Thicken Stew
Mix three tablespoons of flour with a bit of the stew's liquid in a separate bowl to create a smooth slurry. Stir the slurry into the pot along with the tomato ketchup and the butter beans. Simmer for an additional 15 minutes.
6. Final Touches
Before serving, remove the Scotch bonnet pepper and thyme sprigs. Garnish the stew with the remaining chopped scallions. Your Jamaican Oxtail Stew is now ready to be savored.
Always start with high-quality, well-marbled oxtails. They should have a nice balance of meat and bone, as the marrow contributes to the stew's rich flavor.
Braise the oxtails slowly and at a low temperature to break down the collagen and ensure tenderness, using a Dutch oven or slow cooker.
Thoroughly brown the oxtails to build a robust flavor layer through the Maillard reaction. Brown in batches to avoid overcrowding.
Allowing the oxtails to marinate overnight or at least for several hours with allspice, ginger, garlic, and other spices will enhance the flavor deeply.
Introduce vegetables, herbs, and spices in stages to build an integrated flavor base before adding liquids.
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