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Jamaican Oxtail Stew

cooking.nytimes.com
  • 160 minutes
  • Serves 4

INGREDIENTS

3 lb

oxtails

1 serving

kosher salt

1 serving

pepper

3 tbsp

brown sugar

2

onions

4 cloves

garlic

3 tbsp

ginger

1

scotch bonnet pepper

3 sprigs

thyme

12

allspice berries

1 bunch

scallions

2 tbsp

sugar

3 tbsp

soy sauce

1 tbsp

worcestershire sauce

3 tbsp

flour

3 tbsp

tomato ketchup

1 cup

butter beans