Vegan Oxtail Stew (Jackfruit and Butterbeans)

Jackfruit, butterbeans with rice and peas and avocado

Vegan Oxtail Stew (Jackfruit and Butterbeans)

Learn how to make a vegan rendition of oxtail (aka no oxtail) made from green jackfruit and butter beans. The jackfruit is tenderised and then simmered with aromatic herbs and spices in a thick flavoursome gravy.

Course Dinner

Cuisine Jamaican

Prep Time 25

Cook Time 1 40

Total Time 2 5

Servings people

Calories 310kcal

Author Charla

Ingredients

To tenderise the jackfruit

2 cans of jackfruit drained and rinsed
5 cups vegetable broth

To make the stew

3 tablespoon olive oil
1 small onion chopped
2 scallion sliced
4 garlic cloves minced
1 large carrot chopped
2 tablespoon beef seasoning This is vegan!!
1 tablespoon pimento berries
1½ tablespoon soy(a) sauce
2 tablespoon browning sauce
2 tablespoon tomato paste
6 sprigs of thyme
1 scotch bonnet optional
15 oz butter beans rinsed and drained (400g)
black pepper and pink salt to taste

Instructions

Prepare the jackfruit by placing it in a medium sized saucepan along with the 5 cups of vegetable broth.
Bring to the boil and then simmer on medium-low heat for an hour, during the given time you will notice the colour of the jackfruit deepen and become more beige (it will also be more fork tender).
After the given time, use a slotted spoon to remove the jackfruit and set aside (reserve the vegetable broth, don't throw it away!!).
Heat olive oil in a medium sized frying pan/skillet on medium heat.
Saute the onion, scallion and garlic until soft and translucent.
Add the carrot and continue to cook until tender (this should take 3-4 minutes).
Add the beef seasoning, pimento berries, soy(a) sauce, browning sauce, tomato paste, thyme, scotch bonnet and then stir.
Add butter beans and jackfruit.
Pour in the 1½ cups of the reserved vegetable broth and stir to combine all of the ingredients. At this point you can add a splash more of my homemade browning to the pan.
Bring the pan to a rolling boil and then reduce the heat to medium-low.
Put the lid on and simmer for up to 40 minutes make sure to baste the jackfruit with a spoon by tilting the pan to the side a few times throughout this time as this will give the jackfruit a darker hue.
After the given time, remove the lid and do a taste test and add black pepper and pink salt to taste.
Discard the thyme stems and scotch bonnet before serving.

Notes

Make sure you are using YOUNG GREEN jackfruit NOT jackfruit in syrup. You want the savoury kind for this recipe.
If you are using store bought browning then you will only need 2 teaspoons.
This is the recipe link that you will need for my Homemade Browning Sauce.
Use a whole scotch bonnet pepper, unless you want your "oxtail" spicy then you can prick it with a fork to release the heat (the heat is in the membrane).
Any leftovers should be refrigerated (when cool) and stored in an airtight container for up to 3 days.
Don't skip simmering the jackfruit in the vegetable broth, it is imperative for enhancing the taste and texture.
You can leave the jackfruit to marinate in the Vegetable Broth for several hours or overnight (refrigerated when cool) and simply cook the next day.
Feel free to use mushrooms or tofu instead of jackfruit if you want to.

Nutrition