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Caribbean Oxtail Stew

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PREP TIME
30 min
COOKING TIME
165 min
TOTAL TIME
675 min
SERVINGS
8 servings
Dinner Jamaican
Caribbean Oxtail Stew
Ingredients
  • 4 1/2 pounds beef oxtail
  • 2 habanero peppers, divided
  • 2 medium white onions, quartered
  • 1 medium green bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 bunches scallions, roughly chopped
  • 1 (2 inch) piece fresh ginger root, peeled
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon minced garlic
  • 1 cube beef bouillon
  • 1 tablespoon jerk seasoning, or more to taste
  • 1 teaspoon browning sauce
  • 1 teaspoon soy sauce
  • 1/4 cup olive oil
  • 1/2 cup ketchup
  • 4 cups water, or more as needed
  • 1/2 teaspoon ground allspice
  • 1 large bay leaf
  • 1 (16 ounce) can butter beans, rinsed and drained
  • 8 ounces fire-roasted diced tomatoes
Instructions
1
Firstly, meticulously remove any excess fat from the oxtails and trim them to perfection. Next, carefully remove the stems and seeds from two habanero peppers and chop them into manageable pieces.
2
Now, combine the chopped onions, sliced bell peppers, one habanero pepper, scallions, grated ginger, thyme sprigs, minced garlic, and beef bouillon in the bowl of a food processor. Process until you achieve a smooth paste-like consistency.
3
Season the oxtails with half a cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Gently massage the marinade deep into the oxtails; cover them, refrigerate, and allow them to marinate for 8 hours or overnight.
4
Remove the oxtails from the refrigerator and let them stand at room temperature for about 30 minutes. Next, carefully remove the oxtails from the marinade and reserve it for later use.
5
Heat a generous amount of olive oil in a large pot with a tight-fitting lid over medium heat. Add the oxtails, turning them and browning on all sides, about 6 minutes. Then add 90% of the reserved marinade, ketchup, and cover the pot. Cook until the oxtails have created their own juices, about 15 minutes. Add water, one habanero pepper, allspice, and bay leaf. Cook over medium heat until the oxtails are tender, stirring often to prevent sticking, 2 to 3 hours.
6
Taste the dish and adjust the seasoning if necessary. Reduce the heat and let it simmer, 15 to 20 minutes. Add beans and tomatoes; let it simmer for an additional 5 to 10 minutes more.