Oxtail Stew
Serves 6
Let's get started!
Method
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1
Prepare the Oxtail pieces by washing in a mixture of the White Vinegar and Water
-
2
Season the Oxtail with the Garlic Cloves, Grace Fish & Meat Sauce, Grace Browning, Black Pepper, Grace Jamaican Hot Pepper Sauce, Salt, Dunn's River Ginger, Garlic and Pimento Seasoning, crushed Pimento Berries and allow everything to marinate in a covered bowl in the fridge for a minimum of 2 hours.
-
3
Heat Vegetable Oil in a pressure cooker, add the Oxtail pieces to brown for about 10 minutes.
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4
Add boiling water, seal the pressure cooker and pressure cook for 25-30 minutes. Remove from flame and allow to cool.
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5
Mix in the chopped Spring Onion, Thyme, remaining Garlic, Red pepper, Onion, Dunn's River Butter Beans, Grace Tomato Ketchup and chopped tomato. Cover and allow to simmer for a further 10-15 minutes minutes.
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6
To Serve: Serve with boiled rice and a fresh garden salad - Enjoy!
Ingredients
- • 1.5kg Oxtail - cut into bite size pieces
- • 125ml White Vinegar
- • 1 litre Water
- • 6 cloves Garlic, chopped
- • 1 tbsp Grace Fish & Meat Sauce
- • 2 tsp Grace Browning
- • 1 tsp Black Pepper
- • 2 tsp Grace Jamaican-style Hot Pepper Sauce
- • 1 tsp Salt
- • 1 tsp Dunn'S River Ginger Garlic Pimento Seasoning
- • 1 tsp Dunn's River Whole Pimento berries, crushed
- • 60ml Vegetable or Olive Oil
- • 1 litre boiling Water
- • 2 stalks Spring Onion, chopped
- • 1 sprig thyme
- • 1 medium Red Pepper, finely sliced
- • 1/2 medium White Onion, chopped
- • x1 400g can Dunn's River Butter Beans, drained
- • 250g Grace Tomato Ketchup
- • 2 whole Tomatoes, chopped"
