Jamaican Oxtail

Ingredients

• 2 lb Oxtail (trimmed, cut into 2‑3 inch pieces)
• 1 pcs Lemon (juiced, for cleaning)
• 2 tbsp White Vinegar (for cleaning)
• 1 tsp Salt (for cleaning and seasoning)
• 1 tsp Pimento Seeds (crushed (allspice))
• 1 tbsp Brown Sugar (for searing)
• 4 clove Garlic (minced)
• 2 pcs Scotch Bonnet Peppers (seeded and minced; adjust for heat)
• 1 large Onion (diced)
• 2 medium Carrots (sliced)
• 2 medium Potatoes (cubed)
• 2 stalks Celery (chopped)
• 2 sprigs Fresh Thyme (whole sprigs)
• 1 leaf Bay Leaf
• 2 tbsp Ketchup
• 1 tbsp Soy Sauce
• 1 cup Butter Beans (dried, soaked overnight or 1 can, drained)
• 4 cups Water (hot, enough to cover ingredients)
• 2 tbsp Vegetable Oil (for searing)

Instructions

1. Clean and Rinse Oxtail

   Place the oxtail pieces in a large bowl, squeeze the lemon juice over them, add the vinegar and salt, then rinse under cold running water several times until the water runs clear and the meat looks clean.

   Time: PT10M

2. Marinate Oxtail

   In a separate bowl combine the cleaned oxtail with crushed pimento seeds, brown sugar, minced garlic, and minced scotch bonnet peppers. Mix well, cover, and let sit at room temperature for at least 30 minutes (or refrigerate up to 2 hours).

   Time: PT30M

3. Chop Vegetables

   Dice the onion, slice the carrots, cube the potatoes, and chop the celery. Set the prepared vegetables aside.

   Time: PT10M

4. Sear Oxtail

   Heat the vegetable oil in the Dutch oven over medium‑high heat. Add the marinated oxtail pieces in a single layer and brown on all sides, about 5–7 minutes.

   Time: PT10M

   Temperature: medium-high

5. Add Vegetables and Herbs

   Stir in the onion, carrots, potatoes, celery, thyme sprigs, and bay leaf. Cook, stirring, for about 2 minutes until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

6. Add Water and Simmer

   Pour in hot water until the ingredients are just covered. Bring the mixture to a rolling boil, then stir in the ketchup and soy sauce. Reduce heat to low, cover with the lid, and let simmer gently for 2 hours 30 minutes, stirring occasionally and skimming any foam.

   Time: PT2H30M

   Temperature: low

7. Add Butter Beans

   Add the pre‑soaked (or canned) butter beans to the pot. Continue to simmer on low for another 30 minutes, or until the beans are tender and the sauce has thickened.

   Time: PT30M

   Temperature: low

8. Finish and Serve

   Remove the bay leaf and discard the thyme sprigs. Taste and add salt or pepper if required. Let the stew rest for 5 minutes, then serve hot over rice, dumplings, or with crusty bread.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

15g

Fiber

6g