Jamaican Oxtail Stew

Name: Jamaican Oxtail Stew
Ingredients: 3 pounds oxtails, cut into segments by a butcher; Kosher salt; 1 tablespoon unsalted butter; Freshly ground black pepper, to taste; 3 tablespoons light brown sugar; 2 Spanish onions, peeled and chopped; 4 cloves garlic, peeled and minced; 3 tablespoons fresh ginger, peeled and chopped; 1 Scotch bonnet pepper, whole; 4 sprigs fresh thyme; 12 allspice berries; 1 bunch scallions, trimmed and chopped; 2 tablespoons white sugar; 3 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 3 tablespoons all-purpose flour; 3 tablespoons ketchup; 1 cup cooked butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

www.tastetoronto.com

This recipe was adapted from NYT Cooking's adaptation of Golden Krust Caribbean Bakery and Grill oxtail stew recipe.

Keywords

dinner
lunch
main
weeknight meals
easy
recipe
jamaican oxtail stew

View full recipe on www.tastetoronto.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tastetoronto.com.

Share this recipe:

Cooking tools:

Dutch oven
Stove
Wooden spoon
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Whisk
Refrigerator

Ingredients

3 pounds oxtails, cut into segments by a butcher
Kosher salt
1 tablespoon unsalted butter
Freshly ground black pepper, to taste
3 tablespoons light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
4 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
3 tablespoons ketchup
1 cup cooked butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained