Jamaican Oxtail Stew | Jamaican Stew Oxtail Recipe | How to make Jamaican Oxtails | Baked Oxtails

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.

Season the beef oxtails with garlic powder, onion powder, Mrs. Dash seasoning, Maggi all-purpose seasoning, Lawry's seasoning salt, salt, and pepper to taste.

In a large pot, heat olive oil over medium-high heat and brown the oxtails in batches until golden on all sides, about 8-10 minutes per batch.

Remove the oxtails and set aside; add onions, garlic, and bell peppers to the pot and sauté until softened, about 5 minutes.

Stir in the scallions, thyme, and hot pepper; cook for 1 minute until fragrant.

Add the potato and carrots; cook for another 3-4 minutes, stirring occasionally.

Return the oxtails to the pot; add the remaining ingredients including the bouillon cube, browning sauce, and ketchup.

Bring to a boil, then reduce heat to low and cover, simmering for 2-3 hours until oxtails are tender.

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

Once tender, remove oxtails and skim excess fat from the surface of the stew.

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

Return oxtails to the pot, stirring to coat in the sauce; cook for another 5 minutes to heat through.

Cooking Techniques

Equipment Needed

Spice Level: