Flavorful Jamaican Beef With Bone In Stew Or Oxtails In Clay

Hungry? What’s cooking in your pot today? My pot is loaded with farm-fresh ingredients, cooking Jamaican Oxtails that will be falling off the bone tender and full of amazing flavors. I am slow cooking this tasty recipe on “stew” or “soup” in my Vitaclay crock pot slow cooker  for 2-3 hours. Can’t wait to taste it!

This too good to be true dish - beef with bone-in truly made my day! The meat fell out of bones tenderness and a few Jamaican food spices brought out amazing flavor after 3 hours slow cooker cooked in my VitaClay in “stew” setting! The fat was fully melted away and nicely blended with a few farm-fresh veggies- green beans potatoes carrots (you may choose butter beans instead as the original Jamaican recipe), so it would taste not too fatty! BTW, Reasonable Fat Helps the Body Absorb Nutrients from the veggies according to a study. You can cook short ribs, osso bucco, or anything with bone in!

If the meat comes too fatty, you may choose to trim some excess fat but I would rather let the clay pot melt the fat out to enhance the flavor then you may scoop some out from the top of the juice.

Less than a full pot of Chicken with bone in though would take about 40 minutes or an hour. The results are just incredible!

You may choose to cook osso bucco or any type of bone in meat or tough cuts and adjust time to cook accordingly-

The reason I choose oxtail, my old Acupuncture Dr friend used to tell me that oxtail was good for your body as it’s rich in minerals (magnesium, sodium, potassium calcium, phosphorus), gelatin and collagen (keeps your joints, ligaments, tendons and bones healthy and reduces joint pain, no need to buy expensive supplements for bone and joint health)

Ingredients

• 2.5 lbs oxtails, rinsed
• ¼ cup brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp salt
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp all-spice
• 2 Tbsp olive oil
• 1 yellow onion chopped
• 4 green onions chopped
• 1 Tbsp garlic chopped
• 2 whole carrots chopped
• 1 scotch bonnet or habanero pepper seeds and membrane removed and chopped (I used a bunch of sweet peppers)
• 1 cup beef broth
• 1/2 cup fresh tomato sauce
• 1 tsp dried thyme
• 2 Tbsp water
• 1 Tbsp cornstarch
• 2 cups cooked Butter Beans, drained (I used green beans instead)