A flavorful and hearty Jamaican Oxtail Stew, perfect for a comforting meal.
Author:Sabrina Hermes
Prep Time:20 minutes
Cook Time:2.5 to 3 hours
Total Time:3 hours 20 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Jamaican
Diet:Gluten Free
Ingredients
Scale
2 pounds oxtail, cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 inch piece of ginger, grated
2 carrots, sliced
2 stalks celery, chopped
1 bell pepper, chopped
2 tablespoons soy sauce
1 tablespoon browning sauce
1 teaspoon allspice
1 teaspoon thyme
1 bay leaf
4 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
Salt and pepper to taste
Chopped green onions for garnish
Instructions
Rinse the oxtail pieces under cold water and pat them dry with paper towels. Season with salt and pepper.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces in batches, browning them on all sides. Remove and set aside.
Add the carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Return the browned oxtail to the pot. Stir in the soy sauce, browning sauce, allspice, thyme, bay leaf, beef broth, and diced tomatoes. Bring to a boil.
Reduce the heat to low, cover, and let simmer for 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally and add water if necessary to keep it from drying out.
Once cooked, remove the bay leaf and adjust seasoning with salt and pepper.
Serve hot, garnished with chopped green onions.
Notes
For a spicier kick, add 1-2 chopped Scotch bonnet peppers during cooking.
Serve over rice or with crusty bread to soak up the delicious sauce.