Jamaican Ox-tail Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ox tails - raw, about 2 lbs.2 cans Diced tomatoes and green chilies (drained)Tomato Paste 1 small can2 cans large Lima Beans (drained)2 medium OnionsBaby Carrots, raw, 20 medium cut into chunksGarlic, 1 clove sliced thinMushrooms, fresh, 1.5 cup slicesOlive Oil, 2.5 tbsp (divided) Beef broth, fat free 1 qtAll Purpose Flour 0.25 cupJalapeno Peppers, 1 pepper (remove seeds and chop)White Rice long grain, 8 cups cookedSalt & Pepper to taste
Lightly flour the ox-tails.
Heat 1.5 Tbsps oil in a large Dutch oven over med high heat.
When oil is hot, add oxtails - brown all sides, then add beef broth. (a little water may be added to cover the tails)
Bring to a boil then reduce heat to simmer for 4-5 hours.
Check occasionally stirring the mixture.
After simmering, take a pair of forks and remove the remaining meat from the bones. Discard the bones.
Chop veggies, seed pepper, slice garlic.
In a skillet, heat 1 Tbsp oil.
When hot add garlic and jalapeno first for one minute stirring, then add onions, carrots and mushrooms. Stir frequently to crisp tender (five minutes or so)
Add this to the Ox Tail mixture and stir.
Drain tomatoes and beans. Add to the Dutch oven and stir.
Allow stew to simmer another 45 minutes to an hour.
Cook rice according to package directions in a separate pot or rice cooker.
Serve stew over 1 cup of cooked rice.
Enjoy!
Serving Size: Serves 8
Heat 1.5 Tbsps oil in a large Dutch oven over med high heat.
When oil is hot, add oxtails - brown all sides, then add beef broth. (a little water may be added to cover the tails)
Bring to a boil then reduce heat to simmer for 4-5 hours.
Check occasionally stirring the mixture.
After simmering, take a pair of forks and remove the remaining meat from the bones. Discard the bones.
Chop veggies, seed pepper, slice garlic.
In a skillet, heat 1 Tbsp oil.
When hot add garlic and jalapeno first for one minute stirring, then add onions, carrots and mushrooms. Stir frequently to crisp tender (five minutes or so)
Add this to the Ox Tail mixture and stir.
Drain tomatoes and beans. Add to the Dutch oven and stir.
Allow stew to simmer another 45 minutes to an hour.
Cook rice according to package directions in a separate pot or rice cooker.
Serve stew over 1 cup of cooked rice.
Enjoy!
Serving Size: Serves 8
Nutritional Info Amount Per Serving
- Calories: 458.2
- Total Fat: 9.5 g
- Cholesterol: 33.8 mg
- Sodium: 1,014.7 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 7.3 g
- Protein: 23.5 g
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