Jamaican Oxtail Stew

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!

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 481 Calories

Ingredients

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

Recipe Instructions

Step 1

Clean and trim excess fat off oxtail. Stem and seed habanero peppers.

Step 2

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.

Step 3

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.

Step 4

Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.

Step 5

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.

Step 6

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.