Spicy Jamaican Oxtail Stew
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 230.7
- Total Fat: 7.1 g
- Cholesterol: 35.4 mg
- Sodium: 223.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.0 g
- Protein: 23.5 g
View full nutritional breakdown of Spicy Jamaican Oxtail Stew calories by ingredient
Introduction
We like the Oxtail kinda like a really thick stew and a bit spicy. But you can leave out some of the hot pepper if you don't want it spicy. We serve it over sticky white rice and with fried yellow (sweet) plantains. We like the Oxtail kinda like a really thick stew and a bit spicy. But you can leave out some of the hot pepper if you don't want it spicy. We serve it over sticky white rice and with fried yellow (sweet) plantains.Number of Servings: 10
Ingredients
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2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspons crushed red pepper flakes
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1/2 cup small diced green pepper
1/2 cup small diced red pepper
1/4 cup small diced long hot pepper
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
1 can of white beans (also called canellini beans)
2 1/2 tablespoons all-purpose flour
1 (12-ounce) beer (recommended: Guinness)
1 1/2 cups low-sodium beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves
Directions
Season the oxtails with the salt and pepper and let sit a few minutes. Add the olive oil to a large pot (cast iron with lid if you have) and heat over medium heat until hot. Add half of the oxtails to the pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots, celery and all peppers to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice & crushed red pepper flakes, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 1/2 - 2 hours. Add the can of beans about 15 minutes before your read to serve. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
Serving Size: Serves 8 - 10
Number of Servings: 10
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Once all the oxtails are browned, add the onions, carrots, celery and all peppers to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice & crushed red pepper flakes, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 1/2 - 2 hours. Add the can of beans about 15 minutes before your read to serve. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
Serving Size: Serves 8 - 10
Number of Servings: 10
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Member Ratings For This Recipe
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