Jamaican Oxtail with Butter Beans
Authentic Jamaican Oxtail Stew
Equipment
- Pot
- Wooden Spoon
- Knife
- Cutting Board
- Mixing Bowl
- Strainer
- Tongs
Ingredients
- 2 Pounds Oxtail Cleaned
- 1 Cup Cooked Butter Beans
- 2 Teaspoons Salt
- 6 Whole Pimento
- 1 Teaspoon Black Pepper
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Browning
- ½ Bell Pepper Chopped
- 1 Small Yellow Onion Chopped
- 6 Cloves Garlic Chopped
- 1 Teaspoon Scotch Bonnet
- 1 Medium Carrot Chopped
- 3 Stalks Scallion Chopped
- 3 Sprigs Thyme
- Water as Needed
- 2 Tablespoons Vegetable Oil
Instructions
- Add the cleaned oxtail to a boil and add salt, pimento, black pepper, smoked paprika and browning.
- Use your hand or a large spoon to massage the spices onto the oxtail meat. Set aside until ready to cook. For maximum flavor, marinate overnight.
- Place a thick pot on medium heat and add vegetable oil.
- Once the oil is heated, add each piece of oxtail flat, and brown for at least 5 minutes on each side.
- Remove the browned oxtail from the pot and discard the remained oils.
- Add the browned oxtail back to the pot and add enough water to cover the oxtail and cover.
- Cook on medium for 2 hours and 30 minutes, stirring occasionally and add water as needed. This step may take longer depending on the size of the oxtail pieces.
- After 2 and a half hours, add bell peppers, yellow onions, thyme, garlic, scotch bonnet, carrot, scallions and butter beans.
- Simmer for another 30 minutes or until the desired sauce consistency is achieved.
- Served best with Jamaican Rice and Peas, Jamaican Seasoned Rice or Jasmine Rice,
Video
Notes
How to Clean Your Oxtail
Start with trimming any excess fat from the oxtail pieces and add to a bowl a cool water.
You may add a little vinegar or lemon juice and allow the oxtail to sit for a few minutes.
Rinse a couple more time with cool water and drain properly before adding any spices.
