Oxtail stew is a flavorful and hearty dish that is widely enjoyed in Jamaican cuisine. It's unique history is rooted in the island's colonial past and African culinary influences, making it truly one-of-a-kind. The dish typically consists of oxtails, which are the tail portions of cattle. While the name suggests that the stew exclusively uses oxtail from oxen, our take on it has a low-cal, water buffalo twist:
Ingredients:
2 pounds water buffalo tail, cut into 2-inch pieces
1/4 cup vegetable oil
2 large onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 cups water buffalo bone broth
2 cups water
2 sprigs fresh thyme
2 scallions, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
Salt and black pepper to taste
Hot sauce, for serving (optional)
Instructions:
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the water buffalo tail pieces and brown them on all sides, about 5-7 minutes. Remove the tail pieces from the pot and set them aside on a plate.
- In the same pot, add the onions and garlic and cook until softened, about 5 minutes.
- Stir in the tomato paste and Worcestershire sauce and cook for 1-2 minutes.
- Return the water buffalo tail pieces to the pot and add the beef broth, water, thyme, and scallions. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer for 1-2 hours, or until the meat is tender and falls off the bone.
- Add the chopped carrots and potatoes to the pot and continue to simmer until the vegetables are tender, about 30-45 minutes.
- Season the stew with salt and black pepper to taste.
- Serve the water buffalo tail stew hot, garnished with additional scallions if desired. Offer hot sauce on the side for those who prefer a spicier flavor.