Description
A beloved comfort dish known for its rich flavors and tender meat, this hearty stew reflects Jamaican culinary culture.
Ingredients
Scale
- 2 lbs oxtail
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sprigs thyme
- 1 tablespoon allspice
- 2 carrots, chopped
- 1 bell pepper, chopped
- 2 cups beef broth
- 1 can (15 oz) kidney beans
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat. Add the oxtails and brown them on all sides. Remove and set aside.
- In the same pot, add chopped onion and minced garlic. Sauté until the onion turns translucent, about 3-5 minutes.
- Add thyme, allspice, chopped carrots, and bell pepper. Stir everything to coat the vegetables with the spices.
- Return the browned oxtails to the pot, pour in beef broth, and add kidney beans. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours until the oxtail is tender. Season with salt and pepper before serving.
Notes
For the best flavor, let the oxtails marinate for a few hours with salt, pepper, and allspice before cooking.
- Prep Time: 15
- Cook Time: 180
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg