2tbspTamari soy sauceor regular soy sauce, if not gluten free
1 1/2tbsp brown sugar
1tspbrowning sauce
15ouncecan (425g) butter beansrinsed and drained
salt to taste
Instructions
Jamaican Oxtail Instructions:
Start by taking your washed and sliced Jamaican Oxtails and season them with salt and pepper.
Heat 1 tsp oil in a pot and brown the oxtail on both sides and remove from heat and set aside once all tails are done. You may have to work in batches, depending on the quantity of oxtails.
Add onion and green onion to the pot and cook for 5 mins, until softened.
Then mix in tomato paste, Jamaican curry powder, ginger puree, garlic puree, pimento berries and thyme and fry for about 5 mins, until fragrant.
Add in oxtails, water, worcestershire sauce, brown sugar, tamari and browning sauce.
Bring everything to boil, then cover and lower heat to simmer for 2-2.5 hrs, or until the oxtails are soft.
About 15 mins before done, add in the butter beans and rest of the seasonings.
Serve and enjoy!
Video
Notes
Expert Recipe Tips
Depending on the size of the ox tail chunks, you may need to cook a bit longer.
Try and keep the tails to the same size so they cook at the same rate.
The more fat on the tail chunks the better as this means more natural flavor.
Oxtails can be oily, so do NOT forget to scoop out the oil after cooking them.
If you’re not worried about keeping this recipe gluten free, you can swap the tamari for regular soy sauce.
Delicious Variations
Swap the beans - Traditional Jamaican Oxtails are made with butter beans, but if you don’t have them on hand or prefer something else, feel free to use a different type of bean.
Add spices - Start by adding small amounts of the spices and feel free to adjust to your taste.
Don’t have pimento berries? You can use about a ½ teaspoon of ground allspice instead.
Add extra veggies - Feel free to bulk this out with potatoes, sweet potatoes etc.
Add extra heat - try adding one whole scotch bonnet pepper to the pot as it cooks, then make sure to remove once the stew is done.
If you like extra spicy heat, go ahead and add chopped scotch bonnet pepper to your stew. These peppers have a tropical, Caribbean flavor and are as hot as a habanero pepper.