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!

Ingredients

• 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

Directions

1. Sprinkle some salt, black pepper, curry powder and garlic over the oxtail. Rub them well all over it.
2. 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.
3. 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.
4. 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.
5. Add the curry powder and pour more water as needed to cover the level of meat.
6. Cook it covered over reduced heat till the meat becomes tender. Adjust the levels of salt and pepper, as per the taste.
7. Mix in the lima beans (optional) along with half the quantity of their liquid and stir to mix it well.
8. To further thicken the gravy, cook it over high flame and stir occasionally.
9. Remove from flame and serve hot with boiled rice and salad of your choice.