Stewed Oxtail with Beans & Spinnaz

Welcome to Z Eats: The Main Ingredient.
We’re kicking things off with a true Caribbean legend: Oxtail. This ain’t just meat—it’s a whole experience. A melt-in-your-mouth, gravy-slicked, bone-sucking kind of vibe. In this version, we’re going brown stew style, slow-simmered with beans and spinnaz (because balance, bestie). Rich, savory, and downright indulgent.

Let’s get into it.

Ingredients:

• 2.5 – 3 lbs oxtail (cleaned and trimmed)

• 1–2 tbsp Z Eats Green Seasoning

• 1 tbsp Z Eats Jerk Marinade

• 1 tbsp Z Eats All-Purpose Meat Seasoning

• 3–4 cloves garlic, smashed or minced

• 1–2 tbsp browning (plus extra for the pot)

• 1–2 tbsp oil (vegetable or your fave)

• 1 medium onion, chopped

• 2 stalks scallion, chopped

• 1 sprig thyme

• 1 medium carrot, sliced into coins

• 1 Irish potato, diced small

• 1 can broad beans (rinsed and drained)

• 3–4 cups beef broth, vegetable broth, or water

• 1–2 handfuls fresh spinach (spinnaz!)

Instructions:

1. Season That Meat with Meaning:
In a large bowl, coat your oxtail with Z Eats Green Seasoning, Jerk Marinade, All-Purpose Meat Seasoning, garlic, and a hearty splash of browning. Rub it in. Talk nice to it. Let it marinate for at least an hour—overnight is even better.

2. Sear & Build the Base:
In a sturdy pot, heat your oil and add a touch more browning to bring out that deep, molasses-kissed color. Add your minced garlic—let it bloom for a few seconds—then place the oxtail in the pot and brown on all sides until it looks rich and glossy.

3. Low & Slow Wins the Flavor Game:
Once beautifully seared, reduce heat to medium. Let it cook for about 10 minutes uncovered, so those flavors lock in. Then add your broth or water—enough to cover the meat. Bring to a gentle simmer, cover, and cook on low for 2 to 2.5 hours. Stir every so often and let it do its thing.

4. The Flavor Finale:
When your oxtail is almost fall-off-the-bone tender, stir in the broad beans, carrot, diced Irish, onion, scallion, and thyme. Cover and let simmer until the gravy is silky and thick, and the veggies are soft but still hold their shape.

5. Add the Spinnaz:
In the last 10–15 minutes, toss in your fresh spinach. It’ll wilt down and soak up that rich, savory stew like it was born for this role.

6. Serve with Swagger:
Spoon over rice, mash, or even roasted provisions. Don’t be shy with the gravy—it’s the soul of the dish.

 Z Eats Notes:

• Want a richer stew? Add a tiny bit of ketchup or tomato paste while simmering. Trust.

• Scotch bonnet can make a cameo for that Caribbean heat—but leave it whole if you’re not about the fire.
  

Stewed Oxtail with Beans & Spinnaz is giving luxurious, comforting, bold.
This ain’t your average dinner—it’s a Z Eats signature and the perfect start to the Main Ingredient series. Every month, we’ll highlight a star ingredient and show you how to make it sing.

Bestie, go ahead and make this pot with pride—because when oxtail’s the main character, the story never flops.