Beef, Entrees, Soups and Appitizers

Jamaica Beef Oxtail stew- over coconut rice

Summer fare can consist of fresh corn on the cob, garden dug tatars and sliced ripe tomato. Momma always added a fresh chopped salad with a dolop of hommade thousand island dressing or simple oil and vinegar. Fresh is best!

When it comes to farm living you appreciate every little morsel . One item I just came across from sister Tracy’s grass fed beef is Oxtail. This is truely the tail but has very simular flavor and fat like short ribs. Wow this was good! Hope you enjoy my interpretation of the Jamaican stew and branch out and try this unique cut. 

  • Beef Oxtail
  • Salt n pepper
  • Two tsp smoked papreka
  • Two cloves chopped garlic
  • Tbs parsley
  • 4 cups beef broth or stock
  • 3 large carrots chopped
  • Two celery stalks
  • Med yellow onion
  • 1 large fresh yam
  • Three bay leaves
  • Two  cans butter beans or lima beans
  • I can italian tomatos ( I jar fresh canned stewed tomatos)
  • Wash and trim excess fat off oxtail dry and salt and pepper
  • Brown oxtail in olive oil and chopped garlic sand p brown all sides
  • Place browned meat and drippings in crock pot or dutch oven
  • All spices
  • Beef stock
  • Simmer two hours
  • Add choppedvegetables
  • Two cans drained beand
  • Simmer two more hours
  • Thicken with 2 tbl cornstarch mixed in 1/2 water

Skim off excess fat on stew. Serve over coconut rice

Coconut rice

I make mine in rice cooker. 1 can coconut milk, 1 cup calrose or jasmine rices. 2 cup chicken stock. 

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