Fay’s Jamaican Oxtail Stew Recipe

Posted on April 20, 2012 in Blog, Fay's Blog, Recipes | 15 comments

This dish is the overall favorite in my family. I call it the great family connector. That’s because when word goes out that I’m making Oxtail and Rice, everyone shows up for dinner! Oxtail is a must-have dish at every Jamaican restaurant, whether it’s take-out and dine in. In  my family it’s comfort food. Every Jamaican cook has their own way of making it, and I put lima beans in my recipe, though others don’t. The prep is easy but it does take time to cook … between two and two-and-a-half hours. How do you know it’s ready? The meat should be tender and falling off the bone! Pair it with steamed rice and a side salad and you’re good to go.

Ingredients

3lbs Oxtail
1 1/2tsp Salt
1tsp Black pepper
3 Tbsp curry powder
2  Cloves garlic
2 Tbsp Cooking oil
2  Medium onions, sliced
1 tsp Dried thyme (or 1 Tbsp fresh thyme leaves)
1 Tbsp hot pepper sauce
2 Tbsp Tomato ketchup
1 tsp Wocester sauce
3 cups Water
1 Can (190z)  Lima beans (also called butter beans), drain and set aside liquid

1. Season oxtail with salt, black pepper, 2 Tbsp curry powder and garlic

2. Place sliced onions on top, cover and place in refrigerator overnight or for at least for 2 hours before cooking

3. While heating oil in heavy saucepan remove onions from top of meat

4. Add oxtail to the  sauce pan and sear to seal in juice

5. Add 1 cup of water, thyme and onion. stir.

Sir in hot pepper sauce, tomato ketchup and worcestershire sauce; cook for 5 minutes.

6. Add 1 Tbsp curry powder; stir. Add 2 cups of water (enough water to just cover meat); cover and simmer until meat is tender  (2 to 2 1/2 hours). TIP: The meat should be so tender it’s falling off the bone

7. Add lima beans (with half their liquid) to the cooked meat and stir

8. Raise heat and bring to a rapid boil until gravy thickens, stirring at intervals so that no sticking or burning occurs. Remove from heat.

Serve with steamed white rice and a mixed green salad.