This rich and savory stew benefits from a low and slow braise.
Jamaican Oxtail Recipe
This delicious recipe benefits from overnight marinating and a low, slow braise.
2 lbs. oxtails
2 tbsp vegetable oil
1 tbsp black pepper
1 whole yellow onion cut in half moon slices
1 tsp onion powder
1tsp garlic powder
2 cloves garlic chopped
1 tsp paprika
2 stalks scallions chopped
4 sprigs fresh or 1 tsp dried thyme
7 whole allspice seeds or 1 tsp ground allspice
1 tbsp Worcestershire sauce
1 tbsp browning sauce
4 cups hot water
1 Maggi cube
1 whole scotch bonnet pepper
1 1/2 tbsp ketchup
1 can butter beans, drained and rinsed
1. First clean your oxtails. Start by trimming the excess fat from the oxtails. Soak them in a solution of vinegar and water for an hour. Rinse in fresh water.
2. In a large mixing bowl, add black pepper, chopped onion, onion powder, garlic powder, chopped garlic, paprika, scallions, thyme, allspice, Worcestershire sauce and browning sauce to your oxtails. Rub vigorously until your oxtails are completely coated and infused by the seasonings you've just added. Let sit for at least 1 hour (overnight is ideal for a proper marinade).
3. Remove oxtails from the marinade and pat dry. Heat 3 tablespoons of vegetable oil to a large heavy bottomed pot over medium heat. Brown oxtail on each side. You may have to do this in batches to avoid crowding and ensure proper browning.
4. Once all of the oxtail pieces are browned, add the reserved marinade and 4 cups of hot water and the Maggi cube to the pot. Stir occasionally and let cook under a medium flame for about 3 hours while stirring intermittently. Add the drained and rinsed butter beans after 2 ½ hours. Let simmer and add a little water if needed. Serve with Jamaican rice and peas.