Traditional Jamaican oxtail stew

Ingredients

• 2 kg oxtail cut into pieces
• 1 1/2 tsp fine salt
• 1 tsp ground black pepper
• 1 tsp ground allspice berries
• 1 tbsp brown cane sugar
• 2 tbsp Jamaican browning sauce
• 2 tbsp naturally brewed dark soy sauce
• 1 tbsp Worcestershire sauce
• 6 cloves fresh garlic cloves
• 20 g grated fresh ginger
• 2 pieces medium yellow onions
• 4 pieces fresh scallions (green onions with tops)
• 6 sprigs fresh thyme sprigs
• 1 piece whole Scotch bonnet pepper
• 3 tbsp standard refined sunflower oil
• 2 tbsp double-concentrated no-salt-added tomato paste
• 800 ml liquid no-salt-added beef broth
• 2 pieces fresh carrots
• 400 g canned butter beans (lima beans) in water, drained

Method

1. Place the oxtail pieces in a large bowl.
2. Add the salt, ground black pepper, ground allspice, brown sugar, browning sauce, dark soy sauce, Worcestershire sauce, grated garlic, grated ginger, half of the sliced yellow onions, and half of the chopped scallions.
3. Massage the meat vigorously with your hands to coat every piece thoroughly, then cover and refrigerate between 2 °C and 4 °C for at least 4 hours, or ideally 12 hours.
4. Remove the meat pieces from the marinade, scraping off any clinging bits of onion and aromatics so they do not burn, and reserve the liquid marinade.
5. Heat the sunflower oil in a large Dutch oven over high heat for 3 minutes until it reaches about 180 °C and begins to shimmer.
6. Add the oxtail pieces without crowding the pot, working in 2 or 3 batches, and sear for 8 to 10 minutes per batch, turning regularly until a deep brown crust forms on all sides.
7. Transfer the browned meat to a plate, let it rest for 5 minutes, and discard the excess cooking fat, leaving only a thin film at the bottom of the pot.
8. Lower the heat to medium (about 140 °C), add the remaining sliced onions, remaining scallions, and thyme sprigs, then cook for 5 minutes, stirring and scraping up the browned bits, until the onions turn translucent and lightly golden.
9. Stir in the tomato paste and cook continuously for 2 minutes over medium heat until the paste darkens slightly to a brick-red color.
10. Return the meat and any resting juices to the pot, pour in the reserved marinade, and add hot beef broth (about 80 °C) until the liquid comes halfway up the meat.
11. Nestle the whole Scotch bonnet pepper into the center of the pot, taking great care not to puncture or split it.
12. Bring to a simmer (about 95 °C), cover tightly with the lid, reduce the heat to the lowest setting, and simmer gently at a steady bubble for 2 hours 30 minutes, until the meat starts pulling away from the bone (about 92 °C internal temperature).
13. Add the thickly sliced carrots and drained butter beans, then continue simmering covered over very low heat for 30 minutes, until the carrots are tender when pierced with a knife.
14. Carefully remove and discard the whole Scotch bonnet pepper and thyme sprigs.
15. Simmer uncovered over medium heat for 10 minutes to reduce, maintaining a gentle simmer, until the sauce turns syrupy, glossy, and generously coats the back of a spoon.
16. Turn off the heat, let the dish rest covered for 10 minutes to allow the meat to relax, then adjust the seasoning and serve piping hot.

Nutrition

Per serving

Energy

455.4 kcal

Protein

47.46 g

Carbohydrate

18.16 g

Fat

20.6 g

Fibre

5.07 g

Calcium

42.05 mg

Iron

1.99 mg

Magnesium

30.3 mg