Oxtail

Recipe

Jamaican Oxtail Stew

·         1 whole oxtail cut into medium pieces

·         25g organic butter

·         1 large organic white onion

·         3 gloves garlic crushed

·         1 teaspoon thyme

·         1 teaspoon smoked paprika

·         1 tablespoon organic tomato puree

·         1 -2 whole Scotch bonnet chilli pepper (or any other chilli you enjoy)

·         2 organic spring onions chopped

·         1 teaspoon allspice

·         1 tablespoon Worcestershire sauce

·         1 ½ teaspoons mild curry powder (or hot if you like it spicy)

·         1 x 400g tin organic butter beans, drained and rinsed

·         1 pint organic pasture-fed bone broth

·         Sea salt and black pepper to taste

Prep 10 min > Cook 3 hrs > Serves 4 -6 people

Preheat the oven to gas mark 2 / 150˚C

Heat a large frying pan over a high heat. Season the pieces of oxtail, melt the butter in the hot frying pan and gently add your oxtail pieces, brown all over and set aside in a large casserole dish.

Add the onions, spring onion, garlic, thyme, allspice, Worcestershire sauce and smoked paprika, and cook over a medium heat for 2 minutes. Next, put in your Scotch bonnet chillies, tomato paste, and curry powder. Stir for another minute, then add this to your browned oxtails. Pour in your bone broth, put the lid on and cook for 2hrs 30 mins, stirring occasionally. Take the lid off, add the butter beans and cook for 30 mins uncovered.

If, at any time, the stew looks too dry, add a little water or bone broth. After all the cooking, if you fancy a thicker consistency mix in a little cornflour to suit your taste.

Serve a generous portion with rice or boiled potatoes. If you fancy something different, try it with baked sweet potatoes.