1 to 2 pounds of oxtail, cut into medium pieces 1 to 2 pounds of oxtail, cut into medium pieces
2-3 tablespoons of cooking oil 2-3 tablespoons of cooking oil
1 onion, minced 1 onion, minced
1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh thyme
2 teaspoons minced garlic
½ teaspoon smoked paprika ½ teaspoon smoked paprika
1 tablespoon tomato sauce / tomato paste
2 green onions, chopped 2 green onions, chopped
1 whole Scotch Bonnet pepper 1 whole Scotch Bonnet pepper
5-6 whole chili seeds (allspice), 5-6 whole chili seeds (allspice),
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1 teaspoon curry or more adjust to your preference 1 – teaspoon curry or more adjust to your preference
15 ounces butter beans, rinsed and drained 15 ounces butter beans, rinsed and drained
1 tablespoon bouillon powder or cube (optional) 1 tablespoon bouillon powder or cube (optional)
Salt to taste Salt to taste
1 teaspoon of dorado (optional) 1 teaspoon of dorado (optional)
Season the oxtail, salt and pepper. Put aside In a large saucepan, heat the oil over medium heat until hot, then add the sautéed oxtail, frequently stirring the browned pieces in the bottom of the pan, until the beef tail is brown. Golden. If desired, drain the oil and leave about 2-3 tablespoons
Add onions, green onions, garlic, thyme, all spices, Worcestershire, smoked paprika, stir for about a minute. Add the Scotch Bonnet pepper, tomato paste, broth, and curry powder, stir for one more minute.
Then add about 4-6 cups of water, best to start with 4 cups, then add as needed. Bring to a boil and simmer until tender (depending on oxtail size and preference) about 2 to 3 hours, stirring the pot occasionally.
About 20 to 30 minutes before removing from heat, add the beans. Adjust the thickness of the soup with water or broth.
Season with salt to taste.
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