Jamaican Stewed Oxtail
An absolute local classic. This dish is rich and pairs well with any side like rice, potatoes and pasta.
Ingredients
- 2 lbs oxtail
- 2 stalks celery medium chopped
- 1 medium onion
- 3 red garden peppers
- 2 cloves garlic
- 3 bay leaves
- 2 tbsp oregano chopped
- 1 tbsp fresh basil chopped
- 2 sprigs rosemary
- 2 medium carrots chopped
- 2 tbsp Jirie Jamaican Jerk Seasoning (mild or spicy)
- 1 tbsp Jirie All Caribbean Seasoning
- 1 cup red wine your preference
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 cup water
- salt and pepper to taste
Instructions
- Season the oxtail generously with salt. In a large heavy pot set over high heat, sear the oxtail on both sides until medium brown in batches.
- Remove and set aside. Add the onions, celery, peppers to the same pot used for searing and saute vegetables in the rendered fat until golden and slightly softened.
- Add the garlic and herbs and sauté for another minute.
- Add the red wine and allow to reduce slightly.
- Add tomato paste, dried seasoning, and the sear oxtail to the pot.
- Pour in the stock, water just enough to cover the oxtail. Reserve the rest. Season with salt and pepper.
- Bring up to a boil then reduce the heat, cover and simmer gently for 2-3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.
- Serve hot with your favorite side dish.