Chop oxtail into small chunks and soak in salted water for 30 minutes to remove residue.
Rinse oxtail, place in a bowl. Add sauces and spices. Mix and rub into the meat. Add half of the chopped veggies to the mixture. Make sure everything is completely covered. Marinate in fridge for at least two hours.
Heat up the olive oil in a pot, remove the oxtails from the marinade and brown in hot oil for 10 minutes. Add the rest of the marinade to the pot. Add beef broth. Add 2 cups water, cover and simmer on medium for four hours. Add the second half of the veggies, cover and simmer on medium for one and a half hours.
In the last twenty minutes, add cooked beans of your choice and ½ of a tomato, chopped. Remove serrano chile (so no one accidentally eats it!) and serve with a warm tortilla or bolillo.
And there you have it! Mexi-Jamaican Oxtail Bean Stew! Have you ever cooked with oxtail before? We have another Rumba Meats recipe coming up – but this time I’m going to be the one wearing the chef’s hat! Stay tuned!