I acquired my first ever sluggish cooker final 12 months and I’ve develop into a sluggish cooker fanatic. I’ve made this sluggish cooker Jamaican oxtail stew a number of occasions now and I simply like it. I acquired this enormous batch of oxtails from the butcher, break up it into parts and saved them within the freezer for when I’ve a yearning for oxtail stew, which may be very typically. This stew is really easy to make within the sluggish cooker that I can put it collectively within the morning earlier than work, let it cook dinner within the sluggish cooker whereas I’m working and it’s prepared simply in meal time.
the best way to make this Jamaican Oxtail Stew
substances wanted
I used 2.5 kilos of oxtail for this stew, however you should use much less if in case you have a small sluggish cooker (mine holds 7 quarts). ask the butcher to chop the oxtail into roughly 2-inch cubes. You have to the next to make the marinade for the oxtail: 4 sprigs of inexperienced onions (chopped), 2 teaspoons of brown sugar, ½ teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of allspice, 1 teaspoon of salsa soy, 3 teaspoons Worcestershire sauce, 2 teaspoons browning, 1 teaspoon ginger (minced), 2 garlic cloves (minced), 1 teaspoon curry powder, and 1 teaspoon paprika.
for the oxtail stew, you’ll need the next: 2 medium carrots (chopped into small disks), 1 can broad beans (also referred to as white beans), 1 medium onion (chopped), 1 Scotch pepper (seeded and chopped, or go away entire for an excellent milder stew), 2½ cups beef broth, 1 tablespoon ketchup, 4 thyme sprigs, 2 garlic cloves (minced), 2 teaspoons cornstarch, 4 bay leaves, and three tablespoons vegetable or canola oil (plus extra if wanted).
marinate the meat in a single day
In a big bowl, combine collectively the brown sugar, salt, black pepper, allspice, soy sauce, Worcestershire sauce, dorado, ginger, garlic, curry powder, and paprika with a spoon. take away extra fats from oxtails. add the oxtails and inexperienced onions to the bowl, use the spoon to combine, and coat the oxtails with the marinade. cowl the container and put it within the fridge to permit the meat to marinate in a single day.
earlier than utilizing the sluggish cooker
Take the bowl out of the fridge the day you are going to make the oxtail stew. take away the tails from the bowl and switch to a clear plate. take away the chives which are caught to the oxtails (we do not need them to burn after we brown the meat), and reserve them within the bowl together with the marinade that is still within the bowl. Warmth 1 tablespoon of oil in a big skillet on the range over medium warmth. Sauté the chopped onions and minced garlic within the skillet till the onions are translucent (about 1 minute).
Take away the onion combination from the pan. add the remaining 2 tablespoons of oil to the skillet. as soon as the oil is sizzling (this could take just a few seconds), add the oxtails to the skillet and brown on either side; you’ll have to do that in batches, relying on how large your pan is. add extra oil to the pan in case you are browning the oxtails in batches.
take away the meat from the pan and put aside on a clear plate, as soon as all sides of the meat have browned. Pour 2 cups of the meat broth into the skillet. carry the broth to a boil and deglaze the pan utilizing a picket spoon to scrape up any brown bits from the underside of the pan.
sluggish cooker directions for Jamaican Oxtail Stew
To cook dinner the stew within the sluggish cooker, place the oxtails within the sluggish cooker. add carrots, sautéed onions, and Scotch pepper to oxtails. Pour the broth from the skillet over the oxtails, in addition to the reserved marinade within the bowl. use a spoon to combine the cornstarch with the remaining ½ cup of beef broth in a bowl. Combine the ketchup with the cornstarch “sludge”. add this combination, in addition to the thyme and bay leaves to the substances within the sluggish cooker. use a picket spoon to softly combine all the pieces collectively.
place the lid on the sluggish cooker. set the sluggish cooker temperature dial to low and the timer to eight hours. Drain and rinse the lima beans (butter) from the can an hour earlier than the stew is completed cooking. Add the beans to the oxtail stew and let the stew cook dinner for the remaining hour. take away the thyme stalks and bay leaves from the oxtail stew as soon as the stew is finished. serve the stew with cooked white rice or Jamaican rice and peas. take pleasure in!
notes
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In case you get oxtail that has a whole lot of fats, trim off a lot of the fats so the stew isn’t greasy. You may as well skim off any fats on prime of the stew as soon as it is completed cooking.
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If in case you have bother discovering lima beans, you’ll be able to substitute canned rapini or navy beans.
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rapini beans are usually firmer than lima beans, so if you happen to’re utilizing them in its place, add them to oxtail stew about 2 hours earlier than they’re carried out cooking so that they’re as tender as beef meat.
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you’ll be able to substitute the habanero chile (closest substitute) or different chiles corresponding to serrano or pink Thai chiles for the scotch bonnet pepper.
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add one other teaspoon of cornstarch for a thicker stew.
different Caribbean recipes you might like
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Jamaican Rice and Peas
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Jamaican Stewed Rooster
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Caribbean Macaroni Cake
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