JAMAICAN OXTAIL STEW
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams
CARIBBEAN OXTAIL STEW
Caribbean Oxtail Stew -You only need 10 minute prep to this deliciously rich , hearty and one pot meal. Oh, refrain form eating the whole thang!!!
Provided by Imma
Categories Main
Time 3h10m
Number Of Ingredients 14
Steps:
- Season oxtail with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. Drain any remaining oil.
- Add onions, green onions, garlic, thyme, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bay leaf, stir for another minute.
- Then add about 6 cups of water, chicken bouillon and bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
- About 15-20 minutes before you remove from the stove add carrots, and potatoes. Adjust thickness of soup with water or stock
- Season with salt according to preference. Remove bay leaf
- Serve warm
Nutrition Facts : Calories 547 kcal, Carbohydrate 24 g, Protein 56 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 187 mg, Sodium 576 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
OXTAIL STEW
Provided by Sunny Anderson
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
- In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
- At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
- Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
- Yield: 4 to 6 servings
STEWED OXTAILS CARIBBEAN STYLE
This recipe is one of my favorites and is true West Indian comfort food. My husband could eat the whole pot.
Provided by MsMargo
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Season the oxtails with salt and pepper.Add oil to large pot and heat over medium heat until hot. Add half of the oxtails to the pot and cook until browned on all sides, about 3-4 minutes per side. Remove the seared oxtails and repeat with the remaining oxtails.
- When all the oxtails are browned, add the onion, celery and carrots to the pot and sauté until softened. Add the garlic, green onion and ginger the pan and sauté about a minute stirring often. Add the tomato paste a stir well. Sprinkle flour over vegetable and stir to combine well. Cook stirring for 2 minutes. Add the beer and turn up heat to medium-high. Bring beer/vegetables to a boil and cook for 5 minutes.
- Add allspice, stock and oxtails to pot and stir to incorporate. Return pot to a boil and place lid on pot. Once pot is in a full steady boil, lower heat to a simmer. cook oxtails until tender, about 2 hours.
- Enjoy. I serve it with Jasmine rice.
Nutrition Facts : Calories 152.8, Fat 7, SaturatedFat 1, Sodium 1251.9, Carbohydrate 15.8, Fiber 2, Sugar 3.6, Protein 2.1
STEWED OXTAILS
Stewed oxtails are a soulful, slow-cooked dish.
Provided by Janelle Williams Hawthorne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 13h15m
Yield 8
Number Of Ingredients 14
Steps:
- Combine oxtails, onions, green onions, thyme, browning sauce, red pepper flakes, seasoning blend, salt, hot sauce, garlic, and bay leaves in a large pot. Let marinate in the refrigerator, stirring as often as you can, 8 hours to overnight.
- Place pot over medium heat. Pour in enough water to cover the oxtails. Simmer for 2 hours. Add beef broth and cook until oxtails are tender, about 2 hours 45 minutes. Add lima beans and cook until heated through, about 15 minutes. Discard thyme and bay leaves.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 20.5 g, Cholesterol 124.8 mg, Fat 16.1 g, Fiber 6.5 g, Protein 42.6 g, SaturatedFat 6.7 g, Sodium 1818.2 mg, Sugar 1.5 g
JAMAICAN OXTAIL STEW
I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!
Provided by hillct
Categories World Cuisine Recipes Latin American Caribbean Jamaican
Time 11h15m
Yield 8
Number Of Ingredients 21
Steps:
- Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
- Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
- Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
- Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
- Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
- Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g
CARIBBEAN OXTAIL STEW
This recipe comes from "The Illustrated Food and Cooking of the Caribbean Central and South America" by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot.
Provided by threeovens
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
- Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
- Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).
Nutrition Facts : Calories 120.9, Fat 0.9, SaturatedFat 0.2, Sodium 324.5, Carbohydrate 24.3, Fiber 6.5, Sugar 4.9, Protein 6.1
CARIBBEAN-STYLE OXTAILS
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
- Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
- Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
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- In a kitchen bowl, conbine the oxtail with all the seasioning. The salt, oxtail/meat seasoning, onion, scallion, pimentio barries, garlic, ginger, browning, scotch bonnet pepper and thyme. Mix the ingredients to together until the oxtail is completely coated in seasoning. Leave to marinate for about a hour (traditionally the oxtail is marinated over night).
- Add 2 tablespoon of cooking oil in a pressure cooker pot and put to hot on medium heat. Saperate the oxtail and the seasioning. Place the oxtail in the hot oil and let it fry until all sides are brown.
- Pour 3 cups of water onto the meat, the seaoning, the dice tomato and close the pressure cooker lid and cook at high pressure for 30-45 minutes. (If you are not using a pressure cooker, let the pot cook for 2 hours on medium low).
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- In a large bowl, season the oxtails with the paprika, garlic powder, salt, black pepper, onion powder and browning sauce. Mix everything together.
- In a large pot, warm the oil then cook the oxtails on each side for 5-7 minutes. Remove when it's done.
- Place the oxtails back into the pot along with the water, tomato paste, thyme, salt, parsley, scotch bonnet ( if using) and the marinade (if you have any leftovers). Mix everything.
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- Heat the vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Dust the oxtail in seasoned flour, then add to the pan and colour until golden brown on all sides.
JAMAICAN OXTAILS RECIPE | MYJAMAICANRECIPES.COM
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Ratings 7Calories 721 per servingCategory Main Course
- The first thing you want to do is clean your oxtails. You start by trimming the excess fat from your chopped oxtails with a knife. You then soak them in a solution of lemon juice, and water, you can also use salt, or white vinegar as a substitute for lemon juice.Let the oxtails sit in this solution for about an hour. You then rinse the oxtails in fresh water. Your oxtails are now ready to be seasoned
- In a large mixing bowl, add 1 tablespoon of black pepper to your oxtails. You then add 1 teaspoon of paprika, add your chopped onion, scallions (green onions), chopped garlic, scotch bonnet (habanero) pepper, thyme, and allspice seeds. Add Worcestershire sauce and browning sauce to your oxtails. Rub vigorously until your oxtails are completely coated and infused by the seasonings you've just added. Let sit for 1 hour (overnight is ideal for a proper marinade).
- Add 3 tablespoons of vegetable oil to a large saucepan under a medium flame. When the oil becomes hot (approximately 5 minutes), place your seasoned oxtails in the saucepan until your oxtails become brown (approximately 5 minutes).
- Add 3 cups of water and add your beef bullion cube. Stir occasionally and let cook under a medium flame for about 2 hrs while stirring intermittently. Add the butter beans (remember to drain the water from the can) after about 1/ ½ hr. Let simmer and add a little water if needed. You have just made Jamaican oxtails. Enjoy and don't forget to share it.
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- Season the oxtails with the salt, dried parsley, dried thyme, onion powder, garlic powder, browning sauce and paprika.
- Place a pot over medium-high heat, warm the oil then add the oxtails. Cook on each side for 3-5 minutes.
- Place a the pressure cooker over medium-high heat, warm the oil then add the oxtails. Cook on each side for 3-5 minutes.
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- In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
- Add onions, green onions, garlic, thyme, all spice, worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
- Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
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- Put the oxtails in a large bowl and add the thyme, Curry powder, Paprika, seasoning powder, Scotch bonnet, Garlic, Oil, and salt to taste. and rub all the seasoning together with the meat. Let it marinate for at least 20minutes or overnight
- Heat the oil in a pan over high heat. Once heated, add the Onions and fry till it becomes translucent. Sir in the bay leaves until and the aroma pops out.
- Place the oxtails in a single layer inside the pot. Sear and turn occasionally until the oxtail is uniformly golden brown on all sides.
- Add the Tomato paste, Cayenne pepper, Tomatoes, Red bell pepper, onion, and stock. Stir everything together and leave to boil for about 1 hour 15 minutes to 1 hour 30 minutes or cook till the meat becomes really tender. Checking on it and stirring it about every 20 minutes (to prevent it from burning).
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- Cleanse oxtails: Place oxtails into a large bowl and cleanse meat with a splash of vinegar and fill bowl with water. If you have fresh lemon, you can add some lemon slices to the water bowl too. Stir together and allow oxtails to sit in bath for at least 30 minutes. Then drain, discard lemon, and use paper towels to pat dry oxtails. Rewash the same bowl and place cleansed oxtails inside.
- Marinate oxtails: Season oxtails with Grace browning all the way through Jamaican allspice ingredient. Use your hands to massage all ingredients into oxtails thoroughly. Cover bowl with plastic wrap and transfer the bowl into the refrigerator to marinate for 3 hours or up to overnight.
- Sear oxtails: In a large stock pot or dutch oven, heat up oil over medium-high heat. Take oxtails out of the refrigerator and use your hands or tongs to shake excess marinade off but do not discard marinade in bowl. Sear the oxtails in oil; in batches, until a deeply brown crisp crust appears on the meat, about 4-5 minutes each side and transfer oxtails to a plate. Repeat process until all oxtails are seared and back into the pot: oxtails will not be fully cooked through.
- Stew oxtails: Add chicken stock, water, all of the reserved marinade, and scotch bonnet pepper (if using) into the same pot, stirring well to fully combine. Cover pot with lid and allow oxtails to stew together for 2 to 2 1/2 hours over medium-low heat, stirring every 30 minutes or so. Oxtail meat should be extra tender. If opting to use a slow cooker, see below note for directions.
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- In the same bowl, season the oxtails with salt, black pepper, paprika, allspice, onion powder, garlic powder, ginger powder, dried thyme leaves, soya sauce, and Worcestershire sauce.
- In a large skillet, heat the cooking oil on medium heat. Add 2 tablespoons of brown sugar, stirring quickly and thoroughly for about 1 minute or until the sugar melts and turns dark brown.
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- Step 2: Pour the cooking oil into a stock pot or Dutch oven over medium-high heat and heat oil until shimmering
- Step 3: Add the oxtail to the oil and stir to allow the oxtail to brown on all sides. This should take approximately 10 minutes.
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