Jamaican Oxtail Stew Recipe

Name: Jamaican Oxtail Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs oxtails; 1/2 lb carrot, sliced; 1 large onion, chopped; 4 cups water (or 3 cups water and 1 cup beef stock); 1/4 teaspoon dried thyme; 1/4 teaspoon ground allspice; 2 tablespoons tomato paste; salt & freshly ground black pepper, to taste; 1 bay leaf, crumbled; Flour Dumplings; 1 cup all-purpose flour; 1/4 teaspoon salt; water, as needed

Servings: persons

3 lbs oxtails
1/2 lb carrot, sliced
1 large onion, chopped
4 cups water (or 3 cups water and 1 cup beef stock)
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
2 tablespoons tomato paste
salt & freshly ground black pepper, to taste
1 bay leaf, crumbled
Flour Dumplings
1 cup all-purpose flour
1/4 teaspoon salt
water, as needed

1
Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
2
Combine all ingredients, except the dumplings, in a large, heavy saucepan.
3
Cover and simmer for about 2 hours.
4
Add water if necessary.
5
Stir, add the dumplings, and return to low heat for 20 minutes.
6
Serve hot.
7
FLOUR DUMPLINGS:
8
Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
9
(A sticky dough makes a soft pasty dumpling.).
10
Knead in the bowl or on a lightly floured board until smooth.
11
Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
12
Add to the stew for the last 20 minutes of cooking.
13
*As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
14
Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.

144

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs oxtails, 1/2 lb carrot, sliced, 1 large onion, chopped, 4 cups water (or 3 cups water and 1 cup beef stock), and more.

Yes, Jamaican Oxtail Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Oxtail Stew

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