Jamaica • Caribbean • medium • 200 mins
Jamaica Jamaican Oxtail Stew
Description
Jamaican Oxtail Stew is a rich and flavorful dish that showcases the deep culinary traditions of Jamaica. This hearty stew is often enjoyed during family gatherings and celebrations, symbolizing warmth and togetherness.
Ingredients
- 2 lbs oxtail, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2-3 sprigs scallions, chopped
- 1-2 Scotch bonnet peppers, whole (adjust to taste)
- 2 carrots, sliced
- 1 can (15 oz) butter beans, drained
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon browning sauce
- Salt and pepper to taste
Instructions
- Rinse the oxtail pieces under cold water and pat them dry. Season with salt and pepper.
- In a large pot, heat the vegetable oil over medium-high heat. Add the oxtail and brown on all sides. Remove and set aside.
- In the same pot, add the onion and garlic, sautéing until soft.
- Return the oxtail to the pot, adding thyme, scallions, Scotch bonnet peppers, carrots, and beef broth. Stir in the soy sauce and browning sauce.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours, or until the oxtail is tender.
- Add the butter beans in the last 30 minutes of cooking. Adjust seasoning if necessary.
- Serve hot with rice and peas or dumplings.
Nutritional Information
Calories: 450 per serving
Servings: 4
Dietary: gluten-free
⚠️ Allergens: none
Health Benefits
Jamaican Oxtail Stew is rich in protein from the oxtail, which supports muscle health and repair. The addition of carrots provides essential vitamins like beta-carotene, promoting eye health, while garlic and thyme contribute antimicrobial properties. This dish is gluten-free, making it suitable for individuals with gluten sensitivities, and it embodies the cultural tradition of communal eating, enhancing social wellness.
Cultural Significance
Oxtail stew is a beloved dish in Jamaican cuisine, often associated with family gatherings and special occasions. It reflects the island’s history of using every part of the animal and showcases the influence of African cooking techniques.
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