Jamaican Stewed Oxtail Butter Beans | Easy Cooking Recipe #oxtails #oxtailstew #foodies #slowcooker

Using a Jamaican marinade we are going to make Stewed Oxtail and Butter Beans. The oxtails are cleaned with apple cider vinegar & seasoned with a generous blend of salt, black pepper, and aromatic spices like rosemary, thyme, and onions. The meat is then allowed to marinate, absorbing these incredible flavors, while a rich and robust base of chopped onions, garlic, ginger, and Scotch bonnet peppers stewed in a heavy-bottomed pot. This trio of ingredients forms the foundation of the stew, infusing it with that signature Jamaican heat. We’ll be substituting the scotch bonnet with 1 jalapeño pepper. Also, we’ll marinate the beef overnight.

The marinated oxtails are seared to develop a deep, savory crust. Next comes a generous splash of a rich beef marinade, enhancing the richness and color of the stew. 

To truly elevate the dish, coconut milk is added, lending a creamy sweetness that balances the heat and spices. The mixture is then simmered (slow cooked in the roaster or your slow cooker) to perfection, allowing the oxtails to tenderize, becoming fall-off-the-bone tender, while the flavors meld together into a symphony of taste. We’ll post THAT recipe later. (Coconut milk is an option.) Since this dish is an easy version, we’ll just add Swanson beef broth to the ox tail stew recipe.

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Allow 2.6 lbs ox tail to sit in 2 quarts water & 1 cup acv for 1 hour. Then season. Set in fridge overnight.

Ingredients:
1 tsp black pepper
1 tsp Salt
1 tbsp onion powder
1 tbsp garlic powder
1 tsp thyme
1 tsp rosemary
1/2 onion
2 tbsp garlic
1 tbsp fresh ginger
1 bottle oxtail marinade
2.6 lbs oxtail

Allow to marinate overnight.

Braise meat then add:

1 tbsp ketsup (optional)
1 jalapeno pepper
1 bay leaf
2 cups beef broth
1 cup shredded carrot
1 tsp thyme
1 can of butter beans
1 onion
1/2 tsp Lawry’s seasoning salt

Bake, covered, in 200°F oven for 7.5 to hrs – or until fork tender.