I have always wanted to make oxtail stew. Having attended a predominantly West Indian high school, I have taken a particular liking to Carribean dishes. One of my friends once even convinced her family that I was West Indian, even though I am not.
I was struck by how many similar ingredients were used in Asia and the West Indies. Although prepared differently, one such dish is oxtail stew. It is somewhat of an acquired taste. My husband is not all that fond of it. Not because it does not taste good, but because of its texture. While there is meat, there is also copious amounts of gelatinous pieces. I think those are the best parts, but as Eric likes to say “tout les goûts son dans la nature”. Litterally translated: all tastes exist in nature.
My mum once told me that parts like the tail, innards, neck, bones and even the wings use to be discarded by the butcher. Some butchers would sell it to you extremely cheap or simply give them to you for free if you asked. Nowadays, with an increased immigrant population and interest in ethnic cooking, these parts no longer come cheap. The oxtail I bought was a little under two pounds and it cost over $10.While you can find oxtail at supermarkets now, you are best off getting it from a butcher. Ask them to cut them into pieces for you.
Oxtail takes a very long time to make. You can cut down on the cooking time if you own a pressure cooker. I don’t so I had to do it on the stovetop and wait out the cooking time. On the bright side, the smell of the stew simmering made the house smell warm and inviting.
Here is my recipe for Jamaican oxtail stew. The only real differences in mine is I used white navy beans instead of broad beans and I used olive oil. Oh and I added hot sauce because I like it spicy.
Jamaican Oxtail Stew
2 lbs oxtail, cut into pieces
2 tbsp olive oil
2 onions diced
1/2 tbsp allspice
4 cloves garlic, crushed
1/4 cup crushed tomatoes
4 carrots, chopped
4 stalks green onions finely sliced
2 sprig thyme
1 can navy beans (about 2 cups), drained and rinsed
calypso sauce or hot sauce (optional)
Water or beef broth
Salt and pepper to taste
Method:
- Rinse the oxtail in cold water and vinegar solution.
- Trim excess fat.
- Heat oil in a pan and add oxtail pieces once the oil is hot. Brown the oxtail on all sides and remove to a dutch oven.
- Place oxtail in cooking pot, add water to cover, and simmer with the lid on approximately 3.5 to 4 hours or until oxtail is almost tender.
- Add the onion, garlic, allspice, carrots, thyme, tomato, green onions and salt and pepper to the stew.
- Cover and simmer for 30 minutes.
- Add navy beans and simmer another 5 -10 minutes or until the stew is thick.
- Add salt and pepper and calypso sauce to taste. Serve over rice.
