Classic Oxtail recipe, great with white rice.

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Name: Jamaican Oxtail Stew
Prep time: 1 h
Cook time: 3 h 30 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Caribbean
Ingredients: 3 pounds Oxtail; 1 1/2 teaspoons Salt; 1 teaspoon Black pepper; 3 tablespoons Curry powder; 2 cloves Garlic; 2 medium Onion sliced; 2 tablespoons Oil; 1 teaspoon Dried thyme; 1 tablespoons Hot pepper sauce; 2 tablespoon Ketchup; 1 teaspoon Worcestershire sauce; 3 cups Water; 1 can Butter Beans (lima beans) 19oz

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INGREDIENTS

3 pounds Oxtail
1 1/2 teaspoons Salt
1 teaspoon Black pepper
3 tablespoons Curry powder
2 cloves Garlic
2 medium Onion ; sliced
2 tablespoons Oil
1 teaspoon Dried thyme
1 tablespoons Hot pepper sauce
2 tablespoon Ketchup
1 teaspoon Worcestershire sauce
3 cups Water
1 can Butter Beans (lima beans) ; 19oz

Servings

INSTRUCTIONS

-Season oxtails with salt, black pepper, 2 of the 3 tablespoons of curry powder and garlic cloves.

-Layer seasoned oxtails with onion, refrigerate for at least 2 hours.

-Put onions to the side while heating oil in saucepan, add oxtails to the pan and sear to seal in juice

-Stir in a cup of water, thymes and onions; add in hot pepper sauce, ketchup, and worcestershire sauce-cook for 5 mins.

-Add rest of curry powder and water, cover and simmer until meat is tender (2 to 2.5 hours).

-Add beans with half their liquid to the cooked meat and stir

-Raise heat and bring to a rapid boil and the gravy thickens.

NOTES

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Nutrition

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Serving Size: 1 Serving (279g)
Recipe Makes: 8 Servings

Calories: 383
Calories from Fat: 248 (65%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.4g
Cholesterol 103.8mg		32 %
Sodium 289.3mg		10 %
Potassium 35.5mg		1 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.6g
Protein 30.6g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 383

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