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Jamaican Oxtail Recipe

A delicious vegan twist on the traditional Jamaican oxtail stew.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Jamaican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups jackfruit (canned, drained and rinsed)
  • 1 cup carrots (sliced)
  • 1 cup potatoes (diced)
  • 1 cup onions (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoon soy sauce
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 1 teaspoon black pepper
  • 4 cups vegetable broth
  • 2 tablespoon tomato paste
  • 2 tablespoon coconut oil
  • 1 cup kidney beans (cooked)

Instructions 

  1. 1. Heat coconut oil in a large pot over medium heat.
  2. 2. Add onions and garlic, sauté until fragrant.
  3. 3. Add jackfruit, carrots, and potatoes. Cook for 5 minutes.
  4. 4. Stir in soy sauce, thyme, allspice, and black pepper.
  5. 5. Add vegetable broth and tomato paste. Bring to a boil.
  6. 6. Reduce heat, cover, and simmer for 1.5 hours.
  7. 7. Add kidney beans and cook for another 30 minutes.
  8. 8. Serve hot with rice or bread.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Sodium: 800mg | Potassium: 600mg | Fiber: 10g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg

Keywords

Oxtail, Vegan
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