Oxtail Stew is a favorite of most Jamaicans. My husband is a huge fan of this dish and I love to prepare it for him, the traditional Jamaican home-style way! Doing it the traditional way doesn’t put a restriction on the choice of ingredients; rather adding in the correct and fresh set of ingredients always enhances the quality of the dish. I always think of the smile on my husband’s face when I cook this dish!
- 3 pounds Oxtail
- Salt and black pepper, to season and as per taste
- 3 tablespoons curry powder
- 2 garlic Cloves
- 2 onions, sliced
- 1 teaspoon Dried thyme
- 1 tablespoon hot pepper sauce
- 2 tablespoon Tomato ketchup
- 1 teaspoon Worcestershire sauce
- 3 cups Water
- 1 Can Lima beans or butter beans, (19 0z), drained
- Oil for cooking
- Sprinkle some salt, black pepper, curry powder and garlic over the oxtail. Rub them well all over it.
- Arrange the onion slices over the seasoned oxtail. Cover and let it refrigerate overnight or for a minimum of 2-3 hours, prior to cooking.
- Heat some oil in a deep saucepan. Remove the onion slices from the top of the oxtail and put it in the hot oil to sear it a bit.
- Pour in some water and sprinkle some thyme. Add onions to it along with pepper sauce, ketchup and Worcestershire sauce. Stir it well and let it cook for few minutes.
- Add the curry powder and pour more water as needed to cover the level of meat.
- Cook it covered over reduced heat till the meat becomes tender. Adjust the levels of salt and pepper, as per the taste.
- Mix in the lima beans (optional) along with half the quantity of their liquid and stir to mix it well.
- To further thicken the gravy, cook it over high flame and stir occasionally.
- Remove from flame and serve hot with boiled rice and salad of your choice.