Jamaican Oxtail Stew
Season oxtail with, salt and pepper. Set aside.
In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
Add onions, garlic, thyme, all spice and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon cube and curry powder, stir for another minute.
Then add about 4 cups of water, then add as needed. Bring to a boil and let it simmer until tender about 2- 3 hours, occasionally stirring the saucepan.
About 20-30 minutes before you remove from the stove add butter beans (optional). Adjust thickness of soup with water or stock.
Season with salt and black pepper.
Ingredients
Directions
Season oxtail with, salt and pepper. Set aside.
In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
Add onions, garlic, thyme, all spice and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon cube and curry powder, stir for another minute.
Then add about 4 cups of water, then add as needed. Bring to a boil and let it simmer until tender about 2- 3 hours, occasionally stirring the saucepan.
About 20-30 minutes before you remove from the stove add butter beans (optional). Adjust thickness of soup with water or stock.
Season with salt and black pepper.