Jamaican Oxtail Stew

Ingredients

• 2-4 pounds (900-1800g) oxtail, (cut up into medium pieces)
• salt (as needed)
• 1-2 teaspoons (2-4g) white pepper (or black pepper)
• ½ teaspoon (2.5g) minced garlic
• 2 teaspoons (2g) fresh thyme
• 1-2 teaspoons (2-4g) bouillon powder
• 2 green onions, (diced)
• 2-3 tablespoons (28-42ml) cooking oil
• 1 medium onion, (chopped)
• 1 tablespoon (8g) minced garlic
• 2 teaspoons (2g) fresh thyme, (chopped)
• 5-6 whole allspice berries
• 1 tablespoon (15ml) Worcestershire sauce
• 1-2 teaspoons (5-10g) browning sauce ((optional))
• 2 tablespoons (30g) tomato paste (or ketchup)
• 1 tablespoon (8g) beef bouillon powder (or cube (optional))
• 1 teaspoon (2g) curry powder ( or more to taste)
• 2 green onions, (chopped)
• 4-6 cups (960-1450ml) water
• 1 15-ounce can butter beans, (drained and rinsed)
• 1 whole scotch bonnet (or habanero)
• salt to taste

Steps

1. 1

   Rub the oxtail with salt, pepper, minced garlic, thyme, bouillon powder, and green onions. Tightly cover and refrigerate for at least 2 hours or overnight. When ready to cook, remove from the fridge and shake off any visible onions or herbs from the oxtail meat. Set aside. (See notes 1)

2. 2

   In a large pot, heat oil over medium heat until hot, and then sear the oxtail, frequently stirring while scraping any browned bits off the bottom until the oxtail pieces are browned. If desired, drain the oil, leaving 2-3 tablespoons.

3. 3

   Add onions, garlic, thyme, and allspice berries, then stir for about a minute. Toss in the browned oxtails, followed by Worcestershire sauce, browning sauce, tomato paste, bouillon powder, curry powder, green onions, and stir for another minute.

4. 4

   Then add 4-6 cups of water (start with 4 cups, then add more as needed).

5. 5

   Bring to a boil and simmer until tender (depending on the oxtail size) for 2-3 hours (4-5 hours at high altitude), occasionally stirring so it doesn't stick to the pan.

6. 6

   About 20-30 minutes before removing it from the heat, add the broad beans and scotch bonnet pepper. Adjust the thickness of the soup with water or stock.

7. 7

   Simmer 20-30 minutes, and adjust salt to taste.