Jamaican-Style Oxtail Stew

Oxtail stew is a flavorful and hearty dish that is widely enjoyed in Jamaican cuisine. It's unique history is rooted in the island's colonial past and African culinary influences, making it truly one-of-a-kind. The dish typically consists of oxtails, which are the tail portions of cattle. While the name suggests that the stew exclusively uses oxtail from oxen, our take on it has a low-cal, water buffalo twist:

2 pounds water buffalo tail, cut into 2-inch pieces
1/4 cup vegetable oil
2 large onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 cups water buffalo bone broth
2 cups water
2 sprigs fresh thyme
2 scallions, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
Salt and black pepper to taste
Hot sauce, for serving (optional)

  1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the water buffalo tail pieces and brown them on all sides, about 5-7 minutes. Remove the tail pieces from the pot and set them aside on a plate.
  2. In the same pot, add the onions and garlic and cook until softened, about 5 minutes.
  3. Stir in the tomato paste and Worcestershire sauce and cook for 1-2 minutes.
  4. Return the water buffalo tail pieces to the pot and add the beef broth, water, thyme, and scallions. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer for 1-2 hours, or until the meat is tender and falls off the bone.
  5. Add the chopped carrots and potatoes to the pot and continue to simmer until the vegetables are tender, about 30-45 minutes.
  6. Season the stew with salt and black pepper to taste.
  7. Serve the water buffalo tail stew hot, garnished with additional scallions if desired. Offer hot sauce on the side for those who prefer a spicier flavor.
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