Jamaican Oxtail and Butter Bean Stew
Bring your tastebuds to the tropical shores of Jamaica with this oxtail and butterbean stew! Tender oxtail marinated overnight in a jamming blend of spices brings the kick of Caribbean heat. Sear the marinated oxtail for that perfect crust, then let it go low and slow in a fragrant blend of herbs and spices. Serve over rice and peas for an authentic island feast.
Ingredients
Cooking Instructions
step 1
First, make the green marinade. In a food processor, combine Fresh Cilantro (6 stalks), Fresh Parsley (4 stalks), Scallions (8 stalks), Garlic (10 cloves), Fresh Ginger (1 piece), Yellow Onion (1/2), Jalapeño Peppers (3), Whole Allspice (15), Fresh Thyme (10 sprigs), Olive Oil (4 Tbsp), 2 Tbsp of Lime Juice (1), and Salt (1 tsp). Blend the ingredients until you get a smooth and vibrant green paste. Set aside.
step 2
Next, prepare the oxtails to marinate. In a large bowl, place the Oxtails (5 lb) pieces, Yellow Onion (1), and Red Bell Pepper (1). Add Maggi Seasoning (2 Tbsp), Worcestershire Sauce (3 Tbsp), the prepared green marinade, Salt (2 tsp), and Ground Black Pepper (2 tsp). Mix well and marinade for a minimum of 4 hours or overnight for the best results.
step 3
The next day, start by preheating your oven to 350 degrees F (180 degrees C).
step 4
Then, separate the meat and vegetables and heat up a large Dutch oven over medium-high heat. Add Cooking Oil (2 Tbsp) to the pot and sear all oxtail pieces until a golden brown crust is formed. This should take about 4-6 minutes for each side.
step 5
Keep the oxtails in the pot, add in the reserved vegetables, give a good stir, and add in the Brown Sugar (2 Tbsp), Ketchup (3 Tbsp), and Tomato Paste (1 Tbsp). Give a good stir and cook for 5 minutes to allow the “rawness” of the tomato paste to cook out.
step 6
When you see the onions start to turn translucent, add Water (8 cups) and bring to a boil. You will notice the contents in the pot becoming more watery as the vegetables release their moisture. This should take about 5 minutes after adding the vegetables.
step 7
Once the mixture has come to a boil, cover with a lid and roast in the oven for 3-4 hours or cook until the oxtails are fork tender.
step 8
30 minutes before the oxtail becomes tender, remove the pot from the oven, and skim off the majority of fat from the surface, leaving some behind (fat is flavor) to emulsify with the sauce in the end dish.
step 9
Add in the Canned Lima Beans (1 3/4 cups) and allow to cook on the stove top on medium heat, uncovered for 30 minutes and thicken the stew.
step 10
Check for seasoning and garnish with reserved red bell peppers and parsley. Serve with peas and rice for an authentic Jamaican experience.
