Jamaica

Oxtail stew is prepared in many cuisines around the world and on all continents. In every part of the world, this stew is prepared slightly differently, the common denominator is that this food is easy to prepare, but it requires patience. The dish is especially tasty if it has been stewed for several hours at low heat. The Jamaican oxtail stew has a rich flavor, a bit spicy. The spiciness is usually achieved by using the Habanero chili, which, in addition to its spiciness, is also aromatic and tasty. In addition, classic Caribbean flavors, light sweetness, spice, and laurel. The result was a rich and tasty casserole that was perfect for a Sunday lunch table.
Lately, the Tartu market often sells the tail of beef cattle, which the butcher has already cut into suitable pieces. There is quite a lot of meat in the tail, and after long stewing, the meat comes off the bones cleanly and this dish is easy to eat.

Preparation time: about 5-6 hours
Level: Medium
Quantity: For two to four

Ingredients:
2.5 kg beef tail, cut between the joints into suitable pieces.
5 medium carrots cut into pieces
2 medium bell peppers cut into pieces
1 Habanero chili, used either raw or dried
2 medium onions, sliced
6 medium cloves of garlic, minced
1 teaspoon of spice as berries
5 bay leaves
Black pepper and sea salt to taste
200 ml of tomato puree
One 400 ml can of butter beans
3 tbsp brown sugar
3 tbsp Worcestershire sauce
1 teaspoon of flour
1 tbsp olive oil for browning

Preparation:

1. Pour the tail pieces into a bowl, add brown sugar, 0.5 tsp black pepper, and 1 tsp sea salt. Add the Worchester sauce and mix the meat well with the seasonings. Let the meat season until you cut the onion, garlic, and paprika.
2. Slice the onion, chop the garlic, and cut the peppers into suitable pieces.
3. Heat the olive oil in a heavy-bottomed oven pot on high heat and pour the meat with the marinade into the oven pot.
4. Stir and brown on high heat for a few minutes. Add onion, garlic, and paprika, and brown for a few more minutes.
5. Cut the carrots into suitable pieces and add to the meat, mix, and brown lightly. Add the spice, bay leaves, and 200 ml crushed tomato puree.
6. Mix about 1 teaspoon of flour in a little water, add about 100 ml of water and pour over the meat, and place in the oven at 150 degrees C.
7. Simmer, stirring carefully a few times, for about 5 hours. Season the meat tenderloin during cooking and add salt little by little if necessary.
8. When the meat has been simmering for about 4 hours, add the butter beans and mix very carefully.
9. When the meat is ready, carefully place the tail pieces on a plate, add vegetables and sauce, and serve with Jamaican rice or fried plantains.
   Ready!!