Charmaine’s Jamaican Oxtail Stew
Ingredients:
- 3 lbs. oxtails, cut into segments by a butcher
Kosher salt and freshly ground black pepper to taste
- 3 tablespoons of light brown sugar
- 2 tablespoons green onions, chopped
- 2 Spanish onions, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 tablespoons of fresh ginger, peeled and chopped
- 1 Scotch Bonnet pepper, whole
- 3 sprigs fresh thyme
- 12 allspice berries
- 1 bunch scallions, trimmed and chopped
- 2 tablespoons of white sugar
- 3 tablespoons of soy sauce
- 1 tablespoon of Worcestershire sauce
- 3 tablespoons of flour
- 3 tablespoons of tomato ketchup
- 1 can of Butter Beans
Directions
Season oxtails aggressively with salt and black pepper. Heat a large Dutch Oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon until it darkens and starts to smoke – about six minutes. When sugar is nearly black, add two tablespoons of boiling water. (It will splatter.) Stir to mix.
Add oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally until they are well browned. Remove oxtails to a bowl and keep warm.
Add half of the onions, garlic and ginger to the pot, along with the Scotch Bonnet pepper, thyme, allspice and a third of the scallions. Make sure the Scotch Bonnet remains whole and doesn’t break during cooking (unless you’re brave.) Stir to combine. Allow to cook until softened, approximately 5 minutes.
Return the oxtails to the pot along with any accumulated juices and put water in the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
Add remaining onions, garlic and ginger to the pot, along with another third of scallions. Add white sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of the spoon. Add this slowly to the pot along with ketchup, then stir to combine, and allow to cook a further 15 minutes or so. Remove Scotch Bonnet and thyme stems. Fold a can of butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.