Jamaican Oxtail Stew in the Slow Cooker
Serves 475 mins prep480 mins cook
The oxtail is marinated in rich spices and slow cooked until the meat is falling off the bone. Serve with a side of white rice and you have an easy full balanced meal waiting for you at the end of the day!
0 servings
What you need
tbsp tomato paste
tbsp soy sauce
tsp black pepper
bunch thyme sprigs
tsp ground allspice
tsp paprika
tsp brown sugar
tsp ginger powder
tbsp cajun seasoning
clove garlic powder
tsp cornstarch
tsp curry powder
tsp table salt
cup beef broth
lb oxtail
clove garlic clove
Instructions
0 Rinse your Oxtail and pat dry with paper towels. In a large bowl combine your marinade ingredients: scallions, ginger powder, garlic powder, brown sugar, soy sauce, allspice, paprika, curry powder, salt, black pepper and Ragin Cajun (optional). Mix in oxtail and marinate for at least one hour in an airtight container. 1 Heat olive oil on a large pan on medium-high heat. Remove oxtail from the marinade and sear all sides of the meat on the skillet. 2 Remove browned oxtail from pan and turn down to a medium heat. Deglaze the skillet with 2 Tbsps of beef broth. Pour the deglazed beef broth onto the oxtails and toss with 2 tsp corn starch. 3 Peel and cut carrots on a bias, rough chop onion and garlic. Remove seeds from banana peppers and dice. 4 Place oxtail, beef broth, chopped vegetables, bay leaves, tomato paste and thyme into your slow cooker. Set on low heat for 8 hours for best results. 5 Serve with a Jamaican rice or white rice.View original recipe
