Embark on a culinary adventure to the vibrant streets of Jamaica with this tantalizing oxtail stew recipe. A true gem in Jamaican cuisine, oxtail stew offers a symphony of robust flavors and tender, succulent meat that will leave your taste buds dancing with delight. Derived from the tail of cattle, oxtail is a cut celebrated for its rich, gelatinous texture, making it the perfect canvas for a medley of aromatic herbs and spices. The journey begins with a meticulous seasoning process, where the oxtail is lavishly dressed with a blend of traditional Jamaican spices. Next, it undergoes a careful sautéing, infusing the meat with a depth of flavors, before embarking on a slow, gentle simmering. This leisurely cooking method allows the oxtail to achieve peak tenderness, resulting in a dish that practically melts in your mouth.
Served alongside fragrant, coconut-infused rice and peas, this oxtail stew is nothing short of a culinary masterpiece. The creamy coconut rice, punctuated with the subtle earthiness of peas, provides a perfect complement to the hearty, savory flavors of the oxtail. Whether you’re a seasoned enthusiast of Jamaican cuisine or a newcomer eager to explore new culinary horizons, this oxtail stew is bound to transport you to the vibrant streets of Jamaica, right from the comfort of your own kitchen. With each sumptuous spoonful, you’ll discover why this dish has become a beloved staple not just in Jamaica, but around the world. Get ready to savor a taste of the Caribbean like never before!
Oxtail Stew:
Ingredients
- 2 lbs oxtail cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 large carrots chopped
- 2 large potatoes cubed
- 2 sprigs thyme
- 2 bay leaves
- 1 teaspoon allspice berries
- 1 can 14 oz diced tomatoes
- 4 cups beef broth
- Salt and black pepper to taste
- 1 cup coconut milk
- 2 cups white rice
- 1 cup canned kidney beans drained and rinsed
Instructions
Season and Sear the Oxtail:
- In a large bowl, season the oxtail pieces with salt and black pepper.
- Heat the vegetable oil in a large, deep pot over medium-high heat. Sear the oxtail until browned on all sides. Remove and set aside.
- In the same pot, add chopped onions and sauté until translucent. Add minced garlic and cook for another minute.
Simmer with Vegetables:
- Return the seared oxtail to the pot. Add chopped carrots, cubed potatoes, thyme sprigs, bay leaves, and allspice berries.
Add Tomatoes and Broth:
- Pour in the can of diced tomatoes and beef broth. Bring to a gentle boil.
Simmer to Perfection:
- Reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until the oxtail is tender and nearly falling off the bone. Stir occasionally.
Cook the Rice and Beans:
- While the stew simmers, rinse the rice under cold water until the water runs clear. Cook rice according to package instructions, adding in the drained kidney beans during the last 5 minutes of cooking.
Finish the Stew:
- Once the oxtail is tender, remove the thyme sprigs, bay leaves, and allspice berries. Stir in the coconut milk and let simmer for an additional 10 minutes.