Jamaican Oxtail & Bean stew

Print

Directions

• Wash oxtail with lime and/or vinegar and water.
• drain oxtail properly, add all the powdered seasoning, green seasoning blend and browning, thoroughly massage the seasoning into the meat and let marinate for at least 4 hours, overnight preferably.
• heat oil in a Dutch pot, add oxtail and sauté for a few minutes until the meat is properly seared. if you are using a instant pot, add oil and put the pot on sauté settings. Sautéing might be a bit difficult depending on the size of the instant pot.
• After the oxtail have been seared, add enough water to cover the meat and let simmer on medium heat for a couple hours, add water as needed along the way. You can shorten the cooking time by using the instant pot like I did. If you are using the instant pot, don’t use as much water, bring the water slightly below the level of the oxtail just so your oxtail is not swimming in liquid. Cook on the pot’s meat stew setting for about 1 hour.
• When meat becomes fall off the bone tender, if you’re using a stove top add butter beans and let gravy thicken, you can mix a small amount of cornstarch with water and add gradually until the gravy thickens to a consistency that you prefer. then your oxtail is ready to serve.
• If you are using a instant pot, when the meat becomes tender, transfer the meat to a regular pot and follow step five above.