Jamaican Oxtail Stew with Rice and Peas
Brighten up the November darkness with an explosion of Caribbean warmth and deep, rich flavors. This classic stew featuring tender meat, caramelized notes of allspice, thyme, and butter beans transports you straight to Kingston. An exceptionally flavorful and exciting dinner experience that gathers the whole family around the pot.
In short
Jamaican Oxtail Stew with Rice and Peas takes about 90 minutes (25 min prep, 65 min cooking), serves 4 and needs 15 ingredients.
Ingredients
- Oxtail (or chuck steak cut into large chunks)1000 g
- Dark soy sauce2 tbsp
- Brown sugar1.5 tbsp
- Cloves garlic, finely chopped4 pcs
- Fresh ginger, grated1 tbsp
- Ground allspice1 tsp
- Fresh thyme4 sprigs
- Spring onions, sliced into rings4 pcs
- Red chili or scotch bonnet (whole)1 pc
- Beef stock or broth5 dl
- Canned butter beans1 can
- Cooking oil for frying2 tbsp
- Jasmine rice300 g
- Coconut milk2 dl
- Canned kidney beans (for the rice)1 can
Instructions
- 1
Mix the meat with the soy sauce, brown sugar, finely chopped garlic, grated ginger, allspice, half of the thyme, half of the spring onions, as well as a little salt and freshly ground pepper. Leave to marinate on the kitchen counter for at least 15 minutes.
- 2
Heat oil in a large, heavy-bottomed cast iron pot or pressure cooker over medium-high heat. Lift the meat out of the marinade (save the leftover marinade for the sauce) and brown the meat pieces well on all sides until they have a deep golden brown color.
- 3
Add the leftover marinade, beef stock, and the whole chili (keep it whole so it imparts aroma without too much fiery heat). Bring to a boil, cover with a lid, and let it simmer over low heat until the meat is melt-in-your-mouth tender (approx. 50-60 mins in a pressure cooker, or 2-2.5 hours in a traditional cast iron pot).
- 4
Cook the rice together with coconut milk, 200 ml water, drained kidney beans, the rest of the thyme, and a pinch of salt. Let it simmer covered until the liquid is absorbed and the rice is fluffy.
- 5
Rinse and add the butter beans to the stew for the last 10 minutes of cooking time so that the sauce thickens and the beans absorb the rich broth. Season to taste with salt and pepper. Serve the rich stew topped with fresh spring onions alongside the aromatic coconut rice.
Questions and answers
How long does Jamaican Oxtail Stew with Rice and Peas take?
About 90 minutes in total: 25 minutes prep and 65 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 15 ingredients: Oxtail (or chuck steak cut into large chunks), Dark soy sauce, Brown sugar, Cloves garlic, finely chopped, Fresh ginger, grated, Ground allspice …. With Veloop you can add them all to your shopping list.
