Jamaican Oxtail Stew Recipe Slow Cooker
Description
This Jamaican Oxtail Stew is a slow cooker version of a classic dish. It is made with a combination of spices and seasonings, as well as vegetables and oxtails. The slow cooking process allows all the flavors to marry together, making it a flavorful and delicious meal. This is a great dish to serve for dinner, or as a side to any main course. It is sure to satisfy any appetite!
Ingredients
For the stew, you will need the following ingredients: 1 kg of oxtail, 2 onions, 4 cloves of garlic, 2 teaspoons of ground thyme, 2 teaspoons of ground allspice, 2 teaspoons of ground black pepper, 1 teaspoon of ground ginger, 2 tablespoons of olive oil, 2 tablespoons of tomato paste, 2 carrots, 2 celery stalks, 1 bay leaf, 500ml of beef stock, 2 tablespoons of Worcestershire sauce, 2 tablespoons of dark brown sugar, 2 tablespoons of fresh parsley, 1 tablespoon of dried oregano, and salt to taste.
Instructions
1. Begin by heating the olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté for about 5 minutes, or until the onions are softened. 2. Add the oxtails to the skillet, and cook for about 10 minutes, stirring occasionally. 3. Add the ground thyme, allspice, black pepper, and ginger to the skillet, and cook for about 1 minute, stirring constantly. 4. Add the tomato paste, carrots, celery, bay leaf, beef stock, Worcestershire sauce, dark brown sugar, parsley, and oregano to the skillet, and stir to combine. 5. Reduce the heat to low, cover the skillet, and simmer for about 2 hours, stirring occasionally. 6. Once the oxtails are tender, season with salt to taste. 7. Transfer the oxtail stew to a slow cooker, and cook on low heat for 6-8 hours, or until the oxtails are fork-tender. 8. Serve the stew with your favorite sides and enjoy!
Equipment
For this recipe, you will need a large skillet, a slow cooker, a wooden spoon, and a ladle.
Notes
This stew can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place the stew in a saucepan and heat over low heat until heated through. This stew can also be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight, and then place in a saucepan and heat over low heat until heated through.
Nutrition
One serving of Jamaican oxtail stew contains approximately 430 calories, 18 grams of fat, 34 grams of carbohydrates, 8 grams of fiber, 8 grams of sugar, and 24 grams of protein.
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