Look whose been in the kitchen braising up some yum?!
Honestly, I made this stew a few months ago with all intentions of sharing the recipe with you and I totally forgot until I was looking through my recipe box hoping to find a great potluck Easter dish.
Stews are usually served during the winter season and for good reason. They are so comforting. However, I can eat stew or soup anytime even in the heat of summer so don’t think I’m losing it with this hearty recipe of my version of Jamaican Oxtail Stew on the first day of May.
This recipe is perfect for pulling out your crockpot, filling it with all these scrumptious ingredients, flipping the switch and going on about your business. I had plenty of time on my hands back in the winter so I used my Dutch oven but all you have to do is follow the instructions through the braising of the meat, then transfer the ingredients to your crockpot.
Before long, your kitchen will smell like down home goodness. Serve this stew over a bowl of flaky rice for the assurance and pleasure of satisfied bellies.
Until next time,
Enjoy!
Marsha Jones
Yields 6-8 servings
30 minPrep Time
3 hr, 59 Cook Time
4 hr, 29 Total Time
Save RecipeIngredients
- 5 lbs. oxtails cut into segments by a butcher
- 1 tablespoon kosher salt
- 2 teaspoon fresh cracked black pepper
- 1 tablespoon paprika1 tablespoon ketchup
- 1 tablespoon worcestershire sauce
- 4 cloves of garlic minced
- 3 sprigs fresh thyme
- 1 bunch of scallions trimmed and chopped
- 1 medium onion chopped
- 3 tablespoons all-purpose flour
- 4 tablespoons olive oil
- Water
Instructions
- Fill sink with enough water to cover oxtails. Add a tablespoon of vinegar to the water then add the oxtails. Rinse oxtails then drain. Place oxtails in a large bowl. Add 2 tablespoons olive oil, salt, pepper, ketchup, paprika and worcestershire sauce. Mix with hands making sure all oxtails are coated. Sprinkle with flour and coat all oxtails. Set aside. Heat 2 tablespoons of olive oil in a large Dutch oven. Add onions, scallions and garlic, sauté until onions are translucent. Transfer vegetables to a bowl. Set aside. Add oxtails to the Dutch oven and brown all sides (Place as many as the pot will allow at one time) continue browning oxtails until all have been braised. Add vegetables and thyme sprigs to the pot of oxtails. Add enough water to cover the oxtails. Stir, cover and cook over medium heat until oxtails are very tender. Approx.. 3-4 hours.
- Serve over steamed rice
