Indulge in the vibrant flavors of Jamaica with our slow-cooked oxtail stew. Tender oxtail, infused with a blend of aromatic herbs and spices, simmers to perfection in a rich and savory gravy. This hearty dish captures the essence of Caribbean cuisine, delivering a taste sensation that will transport you to the sun-drenched shores of Jamaica with every savory bite.

Here's a recipe for Jamaican Oxtail Stew:

Ingredients:

 - 3-4 pounds oxtail, trimmed of excess fat

 - 2 tablespoons vegetable oil

 - 1 large onion, diced

 - 4 cloves garlic, minced

 - 2 carrots, peeled and diced

 - 2 stalks celery, diced

 - 2 tomatoes, diced

 - 2 sprigs thyme

 - 2 bay leaves

 - 1 teaspoon allspice

 - 1 teaspoon smoked paprika

 - 1 teaspoon dried thyme

 - Salt and pepper to taste

 - 4 cups beef broth

 - 1 cup red wine (optional)

 - 2 tablespoons soy sauce

 - 2 tablespoons Worcestershire sauce

 - 2 tablespoons tomato paste

 - 1 tablespoon brown sugar

 - 2 tablespoons butter

 - Chopped fresh parsley for garnish (optional)

Instructions:

1- Season the oxtail generously with salt and pepper.

2- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the oxtail pieces and sear on all sides until browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the oxtail from the pot and set aside.

3- In the same pot, add the diced onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

4- Add the diced tomatoes, thyme sprigs, bay leaves, allspice, smoked paprika, and dried thyme to the pot. Cook for another 2 minutes, stirring frequently.

5- Return the seared oxtail to the pot. Pour in the beef broth and red wine (if using), soy sauce, Worcestershire sauce, tomato paste, and brown sugar. Stir to combine.

6- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for 3-4 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and skim off any excess fat that rises to the surface.

7- Once the oxtail is cooked through and tender, remove it from the pot and set aside. Strain the cooking liquid through a fine mesh sieve, pressing down on the solids to extract as much flavor as possible. Discard the solids and return the liquid to the pot.

8- Place the pot back on the stove over medium heat. Stir in the butter until melted and the sauce thickens slightly.

9- Return the oxtail to the pot and simmer for an additional 10-15 minutes to heat through and allow the flavors to meld together.

10- Serve the Jamaican oxtail stew hot, garnished with chopped fresh parsley if desired. Enjoy with rice, mashed potatoes, or your favorite side dishes.

Nutritional Values:

Providing precise nutritional values for a recipe can be challenging due to variations in ingredient sizes, brands, and preparation methods. However, I can offer approximate values for some of the main ingredients typically used in Jamaican Oxtail Stew:

3-4 Pounds Oxtail, Trimmed of Excess Fat:

- Calories: 2,400-3,200 kcal

- Fat: 200-280 g

- Carbohydrates: 0 g

- Protein: 200-260 g

Benefits:

- High in protein, which supports muscle growth and repair.

- Rich in collagen, which benefits joint health and skin elasticity.

- Provides essential vitamins and minerals like iron, zinc, and vitamin B12.

2 Tablespoons Vegetable Oil:

- Calories: 240 kcal

- Fat: 28 g

- Carbohydrates: 0 g

- Protein: 0 g

Benefits:

- Adds moisture and helps in cooking.

- Provides healthy fats and supports flavor development.

1 Large Onion, Diced:

- Calories: 45 kcal

- Fat: 0.1 g

- Carbohydrates: 11 g

- Protein: 1 g

Benefits:Adds flavor and contains antioxidants that may help reduce inflammation and support heart health.

4 Cloves Garlic, Minced:

- Calories: 9 kcal

- Fat: 0 g

- Carbohydrates: 2 g

- Protein: 0.4 g

Benefits:

- Contains allicin, which has anti-inflammatory and antimicrobial properties.

- Enhances flavor and may support immune health.

2 Carrots, Peeled and Diced:

- Calories: 50 kcal

- Fat: 0.2 g

- Carbohydrates: 12 g

- Protein: 1 g

Benefits:

- High in vitamin A, which supports vision and immune function.

- Provides dietary fiber and antioxidants.

2 Stalks Celery, Diced:

- Calories: 20 kcal

- Fat: 0.1 g

- Carbohydrates: 4 g

- Protein: 1 g

Benefits:

- Adds crunch and flavor.

- Provides vitamins and minerals such as vitamin K and potassium.

2 Tomatoes, Diced:

- Calories: 22 kcal

- Fat: 0.2 g

- Carbohydrates: 5 g

- Protein: 1 g

Benefits:

- Provides vitamins C and A, as well as antioxidants like lycopene.

- Adds a fresh, tangy flavor.

2 Sprigs Thyme:

- Calories: 1 kcal

- Fat: 0 g

- Carbohydrates: 0.3 g

- Protein: 0.1 g

Benefits:

- Contains antioxidants and may support respiratory health.

- Adds a savory, herbal flavor.

2 Bay Leaves:

- Calories: 5 kcal

- Fat: 0.1 g

- Carbohydrates: 1 g

- Protein: 0.1 g

Benefits:

- Adds flavor and has digestive benefits.

- Contains antioxidants and essential oils.

1 Teaspoon Allspice:

- Calories: 6 kcal

- Fat: 0.3 g

- Carbohydrates: 1.4 g

- Protein: 0.1 g

Benefits:

- Contains antioxidants and may support overall health.

- Adds a warm, aromatic flavor.

1 Teaspoon Smoked Paprika:

- Calories: 6 kcal

- Fat: 0.3 g

- Carbohydrates: 1.5 g

- Protein: 0.2 g

Benefits:

- Adds a smoky flavor and contains antioxidants.

- May enhance flavor without adding excess calories.

1 Teaspoon Dried Thyme:

- Calories: 1 kcal

- Fat: 0 g

- Carbohydrates: 0.3 g

- Protein: 0.1 g

Benefits:

- Contains antioxidants and may support respiratory health.

- Adds a herbal flavor.

Salt and Pepper to Taste:

- Calories: 0 kcal

- Fat: 0 g

- Carbohydrates: 0 g

- Protein: 0 g

Benefits:

- Enhances flavor.

- Salt is essential for maintaining fluid balance and supporting nerve and muscle function.

4 Cups Beef Broth:

- Calories: 60 kcal

- Fat: 2 g

- Carbohydrates: 1 g

- Protein: 10 g

Benefits:

- Adds flavor and richness.

- Provides some protein and minerals.

1 Cup Red Wine (Optional):

- Calories: 125 kcal

- Fat: 0 g

- Carbohydrates: 4 g

- Protein: 0.1 g

Benefits:

- Adds depth of flavor and complexity.

- Contains antioxidants such as resveratrol.

2 Tablespoons Soy Sauce:

- Calories: 20 kcal

- Fat: 0 g

- Carbohydrates: 2 g

- Protein: 2 g

Benefits:

- Adds umami flavor and depth.

- Provides small amounts of protein and minerals.

2 Tablespoons Worcestershire Sauce:

- Calories: 30 kcal

- Fat: 0 g

- Carbohydrates: 7 g

- Protein: 1 g

Benefits:

- Adds a tangy, savory flavor.

- Contains small amounts of vitamins and minerals.

2 Tablespoons Tomato Paste:

- Calories: 30 kcal

- Fat: 0 g

- Carbohydrates: 7 g

- Protein: ~1 g

Benefits:

- Adds rich tomato flavor and deepens color.

- Provides some vitamins and minerals.

1 Tablespoon Brown Sugar:

- Calories: 52 kcal

- Fat: 0 g

- Carbohydrates: 13 g

- Protein: 0 g

Benefits:

- Adds sweetness and balances flavors.

- Provides quick energy from carbohydrates.

2 Tablespoons Butter:

- Calories: 204 kcal

- Fat: 23 g

- Carbohydrates: 0 g

- Protein: 0.2 g

Benefits:

- Adds richness and flavor.

- Provides essential fatty acids and some vitamins.

Chopped Fresh Parsley for Garnish (Optional):

- Calories: 1 kcal per tablespoon

- Fat: 0 g

- Carbohydrates: 0.3 g

- Protein: 0.1 g

Benefits:

- Adds freshness and color.

- Provides vitamins A, C, and K.

These values are approximate and may vary based on specific brands and preparation methods.