Jamaican-Style Oxtail Stew with Butter Beans

20 min prep

160 min cooking

Serves 6

Difficulty 2/5

Braising oxtail pieces and hearty butter beans in a broth featuring Jamaican curry powder, ginger, garlic, allspice and thyme creates a beautifully rich and flavourful stew. The Scotch bonnet pepper adds a nice kick of heat that adds an authentic warmth to the dish, without being too overpowering. Serve over plain long grain rice, or rice and peas, for a traditional and satisfying meal.

1. Pat oxtail dry with paper towel. Season all over with salt and pepper. Heat oil over medium-high heat in Dutch oven or large heavy-bottom stockpot or saucepan. Sear oxtail, turning with tongs, for 10 minutes or until browned all over. Transfer to a plate and tent with foil. 2. Reduce heat to medium. Add onion, half the green onions, garlic, curry powder, brown sugar, ginger, soy sauce, tomato paste, Worcestershire sauce, thyme and allspice to pot. Cook, stirring constantly, for 1 minute. 3. Pour in 1 cup (250 mL) broth. Cook, stirring often, for 5 minutes or until onion is softened. Sprinkle in flour; cook, stirring, for 2 minutes. Gradually stir in remaining broth and 4 cups (1 L) water; bring to a boil. Add scotch bonnet. 4. Return oxtail to pot along with any accumulated juices. Cover, reduce heat and simmer, stirring occasionally, for 2 hours or until meat is very tender. During cooking, skim surface of broth to remove any pools of fat. Add a splash of water to stew during the last hour of cooking if it begins to thicken too quickly. Discard scotch bonnet. 5. Stir in butter beans. Simmer, partially covered, for 15 to 20 minutes or until stew is thickened. Serve sprinkled with remaining green onions.

Jamaican-Style Oxtail Stew with Butter Beans

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Oxtail