Oxtail Stew

4.70 (18)
🍽 Serves 4 🌶 jamaican 🏷 Main course

This traditional Jamaican main course features oxtails marinated with onions, garlic, thyme, and spices, then simmered for hours until tender. Dried lima beans are added partway through cooking, creating a rich and hearty stew. The dish is finished with a touch of tomato purée and salt, then served alongside simple steamed rice prepared using the 'right rice' method for perfect texture. It is a deeply satisfying meal ideal for a comforting dinner.

Oxtail Stew

Ingredients

  • 340g dried lima beans
  • 1.8kg oxtails
  • 2 large onions, chopped
  • 3 spring onions, chopped
  • 4 garlic cloves, smashed
  • 1 bunch fresh thyme
  • 2 tbsp red pepper flakes
  • 4 tsp hot paprika
  • 2 bay leaves
  • 2 tbsp hot sauce
  • 4 tbsp gravy master
  • 1.2L low-sodium beef stock
  • 4 teaspoons tomato purée
  • 2 tbsp salt
  • Right rice, recipe follows
  • For the right rice
  • 375g rice

Method

  1. Place the dried lima beans into a large bowl, cover them completely with water, and drape a towel over the top. Allow them to soak overnight.
  2. Combine the oxtails, chopped onions, spring onions, smashed garlic cloves, fresh thyme, red pepper flakes, hot paprika, bay leaves, hot sauce, and gravy master in a large pot. Marinate this mixture for a minimum of 4 hours or leave it overnight in the fridge, giving it a stir now and then.
  3. Pour in enough water to just submerge the oxtails. Bring the pot to a boil, then reduce it to a simmer. Cover and cook for two hours. Every 30 minutes during this period, add 500ml of water or broth as required to keep the oxtails covered.
  4. After two hours, stir in the soaked beans, tomato purée, and two more cups of beef stock, adding water if needed. Bring it back to a boil, then simmer uncovered for two hours. Occasionally skim fat from the surface and give it a stir. In the final 30 minutes of cooking, season with the two tablespoons of salt.
  5. Serve the finished stew with steamed rice.
  6. For the rice, rinse the rice three times to wash away the starch. Transfer it to a medium saucepan. Add enough water to cover the rice by 1.5cm, or use the thumb method where water reaches the middle of your thumbnail when your thumb tip is on the rice. Bring to a simmer, cover, and cook until the rice is tender and the liquid has gone, about 15 minutes. Take it off the heat and let it stand, still covered, for another five minutes.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisinejamaican
AuthorFood Network UK