Fay’s Jamaican Oxtail Stew Recipe
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.
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
2. Place sliced onions on top, cover and place in refrigerator overnight or for at least for 2 hours before cooking
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
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.