Name: Goodies Jamaican Oxtail Stew recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Cuisine: jamaican
Ingredients: 2kg oxtail, sliced; 60.00 ml vegetable oil; 3 cloves garlic; 3 tsp minced ginger; 1 beef stock cube; 1 large carrot; 1 large tomato; 1 large onion; 1 sprig thyme; 3 stalks of spring onions; 2 scotch bonnet peppers; Pimento allspice; Salt, to taste; Pepper, to taste; 1 tin butter beans

by Maurice Hylton - Goodies Jamaican Patties Last updated on 09/16/2022

With a rich depth of flavour, oxtail stew is staple for Jamaicans. The oxtails are caramelised during the cooking process and are left melt-in-your-mouth tender making it the perfect slow cooked meal to make for the family. - Maurice Hylton - Goodies Jamaican Patties

Ingredients

2kg oxtail, sliced
3 tbsp vegetable oil
3 cloves garlic
3 tsp minced ginger
1 beef stock cube
1 large carrot
1 large tomato
1 large onion
1 sprig thyme
3 stalks of spring onions
2 scotch bonnet peppers
Pimento allspice
Salt, to taste
Pepper, to taste
1 tin butter beans

Method

Step 1

Wash and finely dice garlic, onion, carrot, scotch bonnet and scallion. Roughly dice tomato, set aside. Wash then roughly remove thyme leaves from stem, set aside.
Step 2

Clean oxtail with water and vinegar, removing fatty portions with a sharp knife/scissors. Drain and place in a large mixing bowl.
Step 3

Wearing gloves, rub the garlic, ginger salt, pepper and allspice into the oxtail, ensuring the meat is evenly coated in seasonings. Add the diced vegetables and thyme, mix until quite evenly distributed.
Step 4

Pour into an airtight container and place in the fridge overnight or for at least 6 hours.
Step 5

Remove oxtail from the fridge and using gloves, remove all of the diced seasonings. Set meat aside and add the stock cube to 1 cup of hot water, mix to dissolve. Add stock to the diced seasonings in the container.
Step 6

Add oil to a pressure cooker on ‘Sauté’ setting and wait until bubbles form/pot is hot. Otherwise if using a stove, add oil to a large pot on medium to high heat until bubbles form in the oil. Reduce heat to medium.
Step 7

Using tongs, sauté the oxtail in the pressure cooker/pot, in batches. Once seared brown remove and set aside, batch by batch. Once complete, add all oxtail back to the cooker/pot. Add all of the seasonings and liquid from the container used to marinate the oxtail. Stir until evenly coated.
Step 8

Add beef stock to ½ cup of hot water and pour over the oxtail. If using a pressure cooker, set to high pressure for 40mins. Release pressure and open when safe. Add 1 tin of drained and washed butter beans, stir to distribute evenly and close the lid. Set on high pressure for 20mins. Once done, release pressure and check that oxtail is tender. If the meat is not soft enough to fall off the bone, set for another 10 mins of pressure cooking. If using a pot/stove, cook on low/medium heat covered until tender. This can be between 2-4 hours.
Step 9

Serve with boiled rice, boiled dumplings or roti and enjoy.