Ingredients:
- 4 lbs. oxtails, trimmed and cut into pieces
- 2 tbsp. vegetable oil
- 2 onions, diced
- 4 cloves garlic, minced
- 1 tbsp. grated ginger
- 1 tsp. dried thyme
- 2 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp. brown sugar
- 2 tbsp. browning or soy sauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 carrots, sliced
- 2 scallions, chopped
- Z Eats Jerk marinade
- 1 can of Butter Beans or Broad Beans
Instructions:
Season oxtail beforehand with Z Eats Jerk Marinade, browning/ soy sauce and powdered seasonings to your preferred taste.
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In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the oxtails and brown them on all sides, about 5 minutes.
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Remove the oxtails from the pot and set them aside on a plate.
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Add the onions, garlic and ginger to the pot and sauté for 2-3 minutes, until softened.
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Add the thyme, tomato paste, and flour to the pot and stir to combine.
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Pour in the beef broth and red wine, stirring to scrape up any browned bits from the bottom of the pot.
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Add the oxtails back to the pot, along with any accumulated juices, and bring the mixture to a boil.
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Reduce the heat to low and let the stew simmer for 1 1/2 hours, or until the oxtails are tender and falling off the bone.
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Add the carrots and beans to the pot and continue to simmer for another 20- 30 minutes, until the vegetables are tender, and the gravy thickened.
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Serve hot over rice or with Jamaican dumplings. Enjoy