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Spicy Oxtail Stew with Sweet Potato - Whole30, Paleo

Big, bold, spicy flavours like allspice, scotch bonnets & thyme come together in this delicious & Whole30 Spicy Oxtail Stew with Sweet Potato.

Course Dinner
Cuisine jamaican
Keyword jamaican, oxtail stew, whole30
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 4 people

Ingredients

  • 6-8 ox tails - approximately 2lbs
  • 1 large carrot - diced
  • 2 celery stalks – diced
  • 1 small yellow onion – diced
  • 2 Scotch Bonnet pepper – deseeded and finely chopped while wearing gloves
  • 5 cloves garlic – finely chopped
  • 1 tbsp fresh ginger root - finely chopped
  • 2 small sweet potatoes – peeled and cut into 1” cubes
  • 1 litre beef stock
  • 6-8 sprigs thyme
  • 1 tbsp allspice
  • 1 tsp freshly-grated nutmeg
  • kosher salt and freshly-cracked black pepper
  • 3 tbsp Avocado Oil

Instructions

  1. Heat 2 tbsp avocado oil in a Dutch Oven over med-high heat. Pat oxtails dry with a kitchen towel, season with salt and pepper and, working in batches, brown on all sides (approx. 10-15 min total). Transfer browned oxtail to a plate and set aside.

  2. Preheat oven to 325F.

  3. To the pot, add onion, carrots, celery, scotch bonnets, ginger and garlic. Season with a pinch of salt and cook 2-3 min and scrape off any brown bits that have formed on the bottom of the pot with a wooden spoon.

  4. Add beef stock, allspice and thyme. Return the oxtails back to the pot – they should be nearly submerged. If required, add stock or water.

  5. Bring liquid to a low boil, cover with a lid and place in the preheated oven. Cook for 4.5 hours stirring once every hour or so.

  6. After 4.5 hours, add in the sweet potato and return to the oven for another 20-25 minutes. The stew is ready when the meat on the oxtails falls off the bone and the sweet potatoes are fork tender.
  7. Taste stew for salt and pepper and adjust accordingly. Ladle into individual bowls and serve with a tall glass of water!