Jamaican-Style Oxtail Stew

Votes: 1

Time: 3 hours 15 minutes
Complexity: average
Servings: 6

Nutritional value per serving:

Serving size: 1 of 16
Calories 296, total fat 19 G., saturated fats 7 G., proteins 20 G., carbohydrates 13 G., fiber 3 G., cholesterol 56 mg, sodium 494 mg, sugar 3 G.

This Jamaican-style oxtail and lima bean stew is made with a twist. Oxtails are simmered for several hours in a flavorful sauce made with spicy habanero peppers, ginger, and allspice until the meat is tender and juicy, falling off the bone, and the sauce should be rich and dark, so timing is key. A few hours of simmering and tantalizing aromas throughout the kitchen, and you'll be rewarded with a superb dish. This stew will be even more delicious the next day, when the lima beans thicken the sauce and meld it with the meat. Serve with cooked white rice and a drizzle of hot sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons of vegetable oil
1.3 kg oxtails, cut into 5 cm segments.
2 stalks celery, diced
2 medium carrots, diced
1 medium onion, diced
6 cloves garlic, thinly sliced
1 tbsp. chopped peeled fresh ginger (2.5 cm root)
1/4 cup tomato paste
2 tbsp. premium flour
4 cups lightly salted beef broth
8 allspice berries
6 sprigs of thyme
2 dried bay leaves
2 tablespoons light brown sugar
1 tbsp Worcestershire sauce
1 habanero or scotch bonnet pepper
1 can (425 g) lima beans, rinsed
4 green onions, thinly sliced
Cooked medium-grain white rice, for serving
Hot sauce, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Season the oxtails with a generous pinch of salt and freshly ground black pepper. Add half of the oxtails to the hot oil and fry until well-browned on each side, about 8 minutes total. Using tongs, transfer the fried tails to a large plate or bowl, then fry the remaining oxtails in the same manner; remove to a plate.
Add the celery, carrot, and onion to the pan and cook, stirring frequently, until softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until brick-red, about 2 minutes. Sprinkle the flour over the vegetables, then toss to coat. Add the beef broth, allspice, thyme, bay leaf, brown sugar, and Worcestershire sauce. Make a cross-shaped cut in the pointed end of the chili pepper (opposite the stem) with a small knife, then add the pepper to the pan.

Return the seared oxtails to the pot, submerging them in the broth. Bring to a boil, then reduce heat to low. Simmer, covered, until the meat is very tender and almost falling off the bone, about 3 hours.
Remove and discard the thyme and bay leaf. Skim off any excess fat from the surface of the broth, then stir in the lima beans to heat through. Season with salt and pepper to taste. Ladle into bowls, garnish with green onions, and serve with white rice.

Categories:

recipe / Calorie content of prepared meals / Dishes in a duck pan / Main courses / Meat / Vegetables and mushrooms / Thick soups and stews / Food Network - recipes / Caribbean cuisine / Jamaican cuisine

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