Jamaican Oxtails

A rich stew from @kittehboi

 

Equipment

• Crockpot
• Wooden Spatula

 

Ingredients

• 2.5 lbs oxtails
• Marinade
  • 1/4 cp brown sugar
  • 1 TBS soy sauce
  • 1 TBS Worcestershire Sauce
  • 1 TBS salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp allspice
  • 1 tsp browning
• Vegetables
  • 2 TBS vegetable oil
  • 1 yellow onion, chopped
  • 4 scallions, chopped
  • 1 TBS garlic, chopped
  • 2 whole carrots, chopped
  • 1 scotch bonnet or habenero pepper, seeds and membrane removed, chopped
• 1 cp beef broth
• 1 TBS ketchup
• 1 tsp dried thyme
• Thickener
  • 2 TBS water
  • 1 TBS cornstarch
• 1 16-oz can butterbeans, drained

 

Instructions (Crockpot)

1. Rinse oxtails with water and vinegar and pat dry. Cover oxtails with brown sugar, soy sauce, Worcestershire Sauce, salt, garlic powder, black pepper, allspice and browning. Rub into oxtails.
2. Heat a skillet over medium-high heat and once hot, add vegetable oil. Next add larger oxtail pieces to the skillet, flat side down and about 1/4 in. apart, and brown on each side.
3. Remove oxtail after browning and place in the crockpot.
4. Deglaze the skillet by adding about 2 TBS beef broth to the skillet. Take a wooden spoon and deglaze the skillet by removing the brown bits at the bottom. Then add your yellow onions, scallions, garlic, carrots and scotch bonnet pepper to the liquid. Stir and sauté for about 5 min. or until the onions have softened. Add vegetables and liquid to the crockpot.
5. Turn crockpot heat to high. Add thyme, remaining beef broth and ketchup to the crockpot. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and cool water to a separate bowl. Stir into simmering liquid.
6. Turn crockpot heat to low. Cover and cook on low heat for 8-10 hours or until oxtail is tender. Serve and enjoy. :-)