Jamaican Oxtail Stew + Jamaican Coconut Rice

S6 E09 | Breaking Down Hip Hop + Hood Movies w/ Big Boy, Jeezy + Eric Blake | Something's Burning

It’s comedy, hip hop, and oxtail stew. Radio legend Big Boy, Jeezy, and Eric Blake drop by to eat Jamaican oxtail, talk hood movies, Big Boy’s weight loss, Jeezy’s Vegas run, and Bert’s white boy energy.

Jamaican Oxtail Stew

Ingredients:

  • 2 ½ - 3 pounds ox tail, medium sized pieces
  • 1 yellow onion, diced
  • 3 green onion, cut into ½ inch chunks
  • 2 carrots, peeled and cut into 1” chunks
  • 1 habanero or scotch bonnet, seeds removed and finely sliced
  • 2 garlic cloves, rough chop
  • ½ cup dark brown sugar
  • 2 TBS dark soy sauce
  • 1 TBS Worcestershire
  • 2 TBS ketchup
  • 1 tsp browning liquid
  • 1 tsp Jamaican jerk seasoning
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp allspice
  • ¼ tsp nutmeg
  • 4 sprigs thyme
  • 1 1/2 cup beef broth
  • 2 TBS dry red wine
  • 2 TBS vegetable oil
  • 1 chicken bouillon cube
  • 1 can butter beans, drained and rinsed under warm water
  • 1 tablespoon corn starch
  • Chopped parsley as garnish
  • Bread rolls or baguette for the side and sopping up gravy

Steps:

  1. Pat dry oxtail and place in large bowl. Add dark soy sauce, dark brown sugar, Worcestershire, browning liquid, jerk seasoning, garlic powder, black pepper, all spice and nutmeg and massage into the oxtails with hands.
  2. Turn instant pot onto sauté setting on High and add oil. Add oxtail pieces to oil when oil is warmed and brown on both sides, around 8-10 minutes. Once cooked, remove oxtail to plate when brown and deglaze the instant pot with the red wine. Scraping up any browned bits stuck on the bottom of the pot.
  3. Add onion, green onion, carrots and habanero to the pan and sauté for a few minutes until starting to soften. Add garlic, thyme sprigs, beef broth, bouillon cube, ketchup stir and the add browned oxtails back into the pot.
  4. Press cancel on the pot. Put the lid on, check the steam valve is set to sealed not vent, then set to pressure cook for 45 minutes. This will be under “Manual” button or “Pressure cook” button depending on the model type.
  5. Once timer ends, release the pressure on the instant pot. If you have time to let it de-pressure by itself, let it de-pressure naturally for 10-20 minutes. If you need to de-pressure quickly, cover your hand with a dish rag and hold a long wooden spoon or long tongs to turn the steam release valve from sealed to vent. Do not open the pot until the steam has stopped coming out of the valve.
  6. Add the butter beans to the hot broth and stir to combine. If the broth is still liquidy, place cornstarch in a small bowl and add two to three tablespoons of the broth to the bowl. Stir to combine and dissolve the cornstarch. Add cornstarch slurry back to the pot and stir to combine. Let the oxtail rest in the gravy for 5 minutes before serving.
  7. Serve stew into bowls and garnish with parsley. Serve with fried plantains and bread or coconut rice on the side for sopping up the gravy.

Jamaican Coconut Rice

Ingredients:

  • 1 ½ cups long grain rice
  • 2 cans coconut milk
  • 1 habanero, halved
  • 1 green onion, halved
  • Salt

Steps:

  1. Follow the provided recipe instructions to prepare the Jamaican Coconut Rice as described.
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