This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings.
The spinners and beans thicken the stew and give it body and texture.
A deeply satisfying stew with an incredibly rich and flavorful gravy, oxtail with broad beans has become a rare treat for many as the price of oxtail has gone up over time. Though it was once a weekly staple for weekend lunch or dinner, nowadays the lament is often that “the oxtail is too dear,” which essentially means that the cut of meat is far too expensive to buy regularly anymore.
for our braise. It's important to brown the oxtail in batches to prevent overcrowding in the Dutch oven, which would cause the meat to steam instead of sear.It's also crucial to remove excess marinade from the meat before searing, and to closely monitor and adjust the heat level while browning to prevent scorching. Deglazing with a small amount of water is essential for releasing all the flavorful browned bits from the Dutch oven so it can be incorporated into the braising liquid.
A short aside here: while we use a fairly conventional braising method in our recipe here, we were taught a fascinating technique by a lovely lady who worked with us for a number of years that’s worth sharing. She had learned it from an elderly lady she once worked with. It is as follows: once the meat is in the pot, instead of adding water to cover , one would cover the meat with a layer of ice.
With a deliciously thick and rich gravy, well-prepared oxtail is a truly soul-satisfying meal that is well worth the effort and long hours required to make it.
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