- Heat Oil:
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot (Dutch oven or skillet) over medium-high heat. - Brown the Oxtail:
Remove the marinated oxtail from the fridge and brown the pieces in batches. Sear each side for about 3-4 minutes, or until nicely browned. This step enhances the flavor. Set the browned oxtail aside.
Step 3: Build the Stew
- Sauté Aromatics:
In the same pot, add the chopped onion, garlic, and Scotch bonnet pepper. Sauté for about 2-3 minutes, until fragrant. - Deglaze the Pot:
Pour in the beef broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot (this adds depth to the flavor). - Add Oxtail Back In:
Return the browned oxtail pieces to the pot, along with thyme, soy sauce, Worcestershire sauce, ketchup, brown sugar, and vinegar. Stir well to combine.
Step 4: Slow Cook to Tenderness
- Simmer:
Bring the pot to a simmer, then reduce the heat to low. Cover and let the oxtail cook for about 2 to 2 ½ hours, or until the meat is tender and starts to fall off the bone. - Check Occasionally:
Stir the stew occasionally, ensuring the oxtail doesn’t stick to the bottom. Add more broth or water if necessary to maintain enough liquid for braising.
Step 5: Add the Beans and Finish the Stew
- Add Butter Beans:
Once the oxtail is tender, stir in the drained butter beans (lima beans) and let the stew cook for an additional 20-30 minutes. The beans will absorb the flavors and thicken the sauce slightly. - Adjust Seasoning:
Taste the sauce and adjust the seasoning by adding more salt, pepper, or hot sauce if desired.
Step 6: Serve the Oxtail
- Garnish and Serve:
Once the stew is done, remove the Scotch bonnet pepper (if you used it whole) and discard it. Garnish the dish with fresh parsley or thyme sprigs. - Serving Suggestions:
Serve the oxtail with traditional Jamaican rice and peas, white rice, or boiled dumplings. Don’t forget to spoon plenty of the rich sauce over the top!
Final Notes: Tips and Variations
- Spice Level:
If you prefer milder heat, keep the Scotch bonnet pepper whole during cooking and remove it before serving. For more heat, slice the pepper and add it directly to the stew. - Cooking Method:
You can also prepare this dish in a slow cooker. After browning the oxtail and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours. - Browning Sauce:
Browning sauce is optional but gives the dish a deeper, more caramelized color. It can be found in Caribbean or international grocery stores. - Vegetarian Option:
Substitute the oxtail with plant-based meat alternatives or hearty vegetables like mushrooms and potatoes. Adjust the cooking time accordingly.
Conclusion:
This Jamaican oxtail recipe captures the essence of Caribbean cuisine—rich, comforting, and bursting with flavor. The slow-cooked oxtail becomes tender, the sauce thickens with aromatic spices, and the beans add a perfect texture to complete the dish. Follow this detailed recipe to bring a taste of Jamaica to your table, and enjoy every bite of this flavorful, hearty stew!