Jamaican Oxtail With Tasty Black Beans
by Lisa Hugh MSHS RD LDN CLT
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I learned how to cook this Jamaican Oxtail Stew from my Jamaican Mother-In-Law, who taught my boys to eat oxtails from a very young age.
This authentic Jamaican Oxtail recipe is made with dried black beans (or canned black beans), oxtails, and simple ingredients that are high in flavor. Jamaican style oxtails are usually made with broad beans (also called fava beans) but my children prefer the smaller black beans.
This is not a quick recipe, so don't rush it. Think about making this recipe when you are meal prepping for the week ahead or on a day you wake up super early and know you'll want a hearty dinner. Or, if you like a heavier meal in the morning, prep this before you go to bed for a great hot meal in the morning.
Oxtails are relatively high in fat and this is partly why they taste so good. (However, if a lower fat or lower calorie diet is needed, the fat can be skimmed out of this dish, either while hot or after it has been cooled.)
Ox tail is high in collagen, which is why they require a longer cooking time with plenty of liquid. Collagen is an important protein in bone broths and has lots of health benefits.
This recipe also offers the health benefits of bay leaves, thyme, garlic, pimento, parsley, onions and peppers.
This recipe can be adapted in several ways to meet your preferences or dietary needs.
Oxtail Cooking Variations
I like to cook oxtail stew in my Power Cooker. This allows the oxtails to cook at high heat and pressure for a while and then slow cooked overnight. This makes the meat so soft that it easily drops off the bone. And it allows the vegetables and herbs to be really incorporated in to the gravy.
Oxtail Serving Suggestions
Written by Lisa Hugh MSHS RD LDN CLT - Registered Dietitian Nutritionist & Certified Leap Therapist (food sensitivity expert).
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