HOW TO MAKE HOMEMADE OXTAILS STEW
Oxtail Stew is a Jamaican-style soup that can be prepared on the stovetop, in a slow cooker or in an Instant Pot. It is really simple to put together any of these three methods. This recipe is flavorful, comforting, and boasts a burst of heat due to its use of fresh vegetables.
It's easy to understand why oxtail stew is such a popular traditional meal in Jamaica. It's packed with intense flavor. Cooking oxtails in a low and slow way with carrots, peppers, and rich aromatics results in perfectly caramelized and soft meat. The final result is a rich soup that is tender enough to cut with a fork and has a flavor that is both cozy and intriguing at the same time.
The preparation of this time-honored dish is rather straightforward, but the result is an exquisite flavor that is almost difficult to refuse. If you are not already acquainted with the substance, the thought of oxtail may cause you to feel a little uneasy. Nonetheless, I assure you that the protein will not be difficult to deal with in any way! After being cooked, the pieces take on consistency and flavor like those of beef short ribs.
Oxtail stew with vegetables is a wonderful meal to serve at dinner parties throughout the winter and during the holidays... It is decadent and meaty, with a hint of spiciness, and distinctive enough to offer to guests at dinner. In addition, the dish may be prepared on the stovetop in a matter of hours, in an Instant Pot in a little bit more than an hour, or stewed in a slow cooker all day for a supper that is really simple to prepare in the evening.
THE INGREDIENTS LIST:
3 pounds.Of oxtails.
3 Tbsp.Of Worcestershire sauce.
3 Tbsp.Of brown sugar.
1 Tsp.Of allspice.
2 Tbsp.Of olive oil.
A large chopped onion.
4 to 5 garlic cloves - minced.
4 large peeled carrots - cut into 1’’ chunks.
2 bell peppers - chopped into 1’’ pieces.
One scotch bonnet pepper.
2 bay leaves.
2 Tbsp.Of fresh thyme leaves.
2 Tbsp.Of ketchup.
1 Tbsp.Of apple cider vinegar.
2 cups beef broth.
16-oz canned butter beans.
1 Tbsp.Of cornstarch.
½ Cup.Of chopped scallions.
PREPARATION:
Step 1
Put the oxtails in a large baking dish to cook them. Poor on the Worcestershire sauce, brown sugar, salt, black pepper, and allspice. To evenly coat the ox tails with the spices, give the dish a good toss.
Step 2
Put a large saucepot with a capacity of 6 to 8 quarts over medium heat. Pour olive oil into the pot. When the pot is heated, put half of the oxtails in it and brown them for about two to three minutes on each side.
Step 3
Turn the oxtails occasionally to prevent the sugar from catching fire on the pan's base. After removing the ox tails, continue with the second batch that is still left. Take each oxtail from the cooking pot.
Step 4
To the pot, add the chopped onions and garlic. Sauté for 2-3 minutes. After that, return all of the oxtails that have been browned to the pot.
Step 5
Add sliced carrots, bell peppers, one full scotch bonnet pepper, bay leaves, thyme, ketchup, and apple cider vinegar to the tops.
Step 6
Place the beef broth on top of the dish. Cook the oxtail flesh over medium-low heat for two to three hours, covered with a heavy lid, until it can be easily pierced with a fork.
Step 7
When they have been drained, the butter beans should be mixed with cornstarch. Beans should be stirred into the stew. Continue to simmer for a further 5-10 minutes. Then add a sprinkling of scallions and serve over rice or on its own.
