Jamaican Oxtail Recipe

Ingredients

• 2–3 pounds oxtails
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2–3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2–3 scallions, chopped
• 1–2 Scotch bonnet peppers (whole, for spice)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon allspice (pimento)
• 4 cups beef broth or water
• 1 can (15 oz) butter beans or lima beans, drained (optional)
• Salt and pepper, to taste
• 2 carrots, chopped
• 1 bell pepper, chopped
• 2 bay leaves

Instructions

1. Prepare the Oxtails:

• Rinse the oxtails and pat them dry. Season with salt and pepper.

1. Brown the Oxtails:

• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtails in batches and brown them on all sides. Remove and set aside.

1. Sauté Aromatics:

• In the same pot, add the onions, garlic, and scallions. Sauté until the onions are translucent.

1. Add Ingredients:

• Return the oxtails to the pot. Add thyme, Scotch bonnet peppers, soy sauce, brown sugar, allspice, bay leaves, carrots, bell pepper, and beef broth. Stir to combine.

1. Cook:

• Bring to a boil, then reduce the heat to low. Cover and let simmer for 2–3 hours, or until the oxtails are tender. Stir occasionally, and add water or broth if needed.

1. Add Beans (Optional):

• If using, add the butter beans during the last 30 minutes of cooking.

1. Serve:

• Remove the Scotch bonnet peppers before serving. Taste and adjust seasoning if necessary. Serve the oxtail stew over rice and peas or with your favorite side dish.

Enjoy!

Feel free to adjust the spices and heat level to suit your taste. Enjoy your flavorful Jamaican oxtail!