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Oxtail Stew
Rich Jamaican braised oxtail with butter beans, scotch bonnet and allspice. Browning the oxtail in batches rather than all at once builds a deep, caramelised flavour instead of steaming the meat grey.
Ingredients
Instructions
Season oxtail with soy, Worcestershire, allspice and sugar. Marinate 1 hour.
Brown oxtail all over in oil in batches.
Add onion, garlic, thyme and scotch bonnet (whole).
Add stock. Braise in a pressure cooker 1 hour (or oven at 160°C for 3 hours).
Add butter beans in last 20 minutes.
Remove scotch bonnet before serving. Serve with white rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
