First, make the green marinade. In a food processor, combine
Fresh Cilantro (6 stalks)
Fresh Parsley (4 stalks)
Scallions (8 stalks)
Garlic (10 cloves)
Fresh Ginger (1 piece)
Yellow Onion (1/2)
Jalapeño Peppers (3)
Whole Allspice (15)
Fresh Thyme (10 sprigs)
Olive Oil (1/4 cup)
, 2 Tbsp of
Lime Juice (1)
Salt (1 tsp)
. Blend the ingredients until you get a smooth and vibrant green paste. Set aside.
Next, prepare the oxtails to marinate. In a large bowl, place the
Oxtails (5 lb)
Yellow Onion (1)
Red Bell Pepper (1)
Maggi Seasoning (2 Tbsp)
Worcestershire Sauce (3 Tbsp)
, the prepared green marinade,
Salt (1/2 Tbsp)
Ground Black Pepper (1/2 Tbsp)
. Mix well and marinade for a minimum of 4 hours or overnight for the best results.
The next day, start by preheating your oven to 350 degrees F (180 degrees C).
Then, separate the meat and vegetables and heat up a large Dutch oven over medium-high heat. Add
Cooking Oil (2 Tbsp)
to the pot and sear all oxtail pieces until a golden brown crust is formed. This should take about 4-6 minutes for each side.
Keep the oxtails in the pot, add in the reserved vegetables, give a good stir, and add in the
Brown Sugar (2 Tbsp)
Ketchup (3 Tbsp)
Tomato Paste (1 Tbsp)
. Give a good stir and cook for 5 minutes to allow the “rawness” of the tomato paste to cook out.
When you see the onions start to turn translucent, add
Water (8 cups)
and bring to a boil. You will notice the contents in the pot becoming more watery as the vegetables release their moisture. This should take about 5 minutes after adding the vegetables.
Once the mixture has come to a boil, cover with a lid and roast in the oven for 3-4 hours or cook until the oxtails are fork tender.
30 minutes before the oxtail becomes tender, remove the pot from the oven, and skim off the majority of fat from the surface, leaving some behind (fat is flavor) to emulsify with the sauce in the end dish.
Add in the
Canned Lima Beans (1 3/4 cups)
and allow to cook on the stove top on medium heat, uncovered for 30 minutes and thicken the stew.
Check for seasoning and garnish with reserved red bell peppers and parsley. Serve with peas and rice for an authentic Jamaican experience.