Friday, February 23, 2018

Jamaican Oxtail Stew

Jamaican Oxtail Stew has become a favorite weekend dish in my household. The taste of the caribbean with its earthy and peppery flavors are blended well with the rich savory slow cooked beef that nearly melts in your mouth.  It takes over two hours to complete this dish, but 80% of that time is spent simply braising the meat in the oven.  A great dish to cook on a lazy weekend afternoon that tastes great with rice or potatoes.  To make it a true caribbean feast, serve it with black-eyed peas in coconut rice, a side of greens and fried plantains. Delicious!

The meat is first marinated in a simple mix of allspice, crushed pepper flakes, soy sauce, salt and pepper.  It is then slowly braised with a simple salsa and butter beans to a fall-off-the-bone texture. Traditionally the simple onion, bell pepper, garlic and scallion salsa also uses habañero or scotch bonnet pepper which gives the dish a lot of heat.  For milder versions you can substitute the habañero with jalapeño or serrano peppers or you can exclude the pepper all together.  In the recipe ingredients and video below I chose to use a red chili pepper with most of the seeds removed to create mild heat to this rich and flavorful dish.

Servings: 4
Prep Time:  30 minutes to overnight for marination
Cooking Time: 2 hours
Active Time: 30 minutes
Special Tools:  food processor and large dutch oven (cast iron pot)


2lbs. Ox Tail (Fat Trimmed)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon allspice
1/4 cup low sodium soy sauce
1 yellow onion coarsely chopped
1 red bell pepper coarsely chopped
1 red pepper 
5 garlic cloves
3 scallions coarsely chopped
2 Tablespoons Olive Oil
15 oz. can butter beans
4 cups beef broth