Jamaican Oxtail Stew - How to make Oxtail Stew | Let's Eat Cuisine

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide a rich flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Bouillon is a cost-effective way to add flavor.

Heat olive oil in a large pot over medium-high heat until shimmering.

Season oxtails with salt and black pepper, then add to the pot in batches, browning on all sides.

Remove browned oxtails and set aside, then add onions, garlic, and thyme to the pot, sautéing until softened, about 5 minutes.

Stir in scotch bonnet pepper, red bell pepper, green bell pepper, adobo, jerk seasoning, and cayenne pepper, cooking for another 3-4 minutes.

Add the browned oxtails back to the pot along with Grace browning, Recaito, hot water, ketchup, soy sauce, and brown sugar.

Bring the mixture to a simmer, then cover and reduce heat to low, cooking for 2-3 hours until oxtails are tender.

Check occasionally, adding more water if needed to keep the meat submerged.

Once tender, remove the oxtails and let them rest while you thicken the sauce.

Increase heat to medium-high and reduce the sauce for about 10-15 minutes until slightly thickened.

Return the oxtails to the pot, stirring to coat in the sauce, and cook for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: