Jamaican Oxtail Stew

Be sure to use fresh veggies and adjust the spice level to your preference. Enjoy over saffron rice or rice and peas. This stew is rich and delicious, and the meat is fall-off-the-bone tender; so worth the effort!

Preparation Details

Prep Time: 30 mins

Cook Time: 2 hrs 45 mins

Total Time: 11 hrs 15 mins

Servings: 8

Ingredients

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

Steps

1. Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.