Oxtail Stew is a hearty meal usually eaten for lunch or dinner.
Jamaicans prefer it served with rice and peas, or with plain white rice.
This is the ultimate comfort food and it is absolutely delicious.
Because the stew so hearty, you won’t want to do anything else after you eat it.
2 lbs oxtail
Salt and pepper
4 tbsp corn flour
2 tbsp oil
cups lima beans
2 onions, sliced
1 clove garlic, crushed
1 tomato, diced
4 carrots, diced
2 green onions, finely sliced
1 spring thyme
2 cups water
Allspice
Pimento
Wash oxtail and trim away excess fat. Season oxtail with salt and pepper then coat with corn flour.
Heat oil in a slow cooker and cook oxtail until brown in color. Pour off excess oil.
Add lima beans, onions, garlic and tomato. Add carrots, green onions, thyme and enough water to cover the oxtail. Season with allspice and pimento.
Bring to a boil over high heat, then reduce heat. Cover and simmer for 2 to 3 hours, stirring occasionally until oxtail is tender. Add more liquid if necessary.
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