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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":521,"pronunciation":553,"substitutions":554,"slug":567,"title":568,"shortTitle":569,"nativeName":570,"countrySlug":571,"baseServings":472,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":578,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":597,"updatedAt":597,"authorSlug":598,"summary":599,"localeSlug":567,"alternates":600},[394,397,400,403,406],{"answer":395,"question":396},"Because collagen has not finished breaking down, and the usual cause is heat that is too high rather than time that is too short. Oxtail needs a bare simmer, where a bubble breaks the surface only every second or two. If the liquid is boiling, the muscle fibres contract and squeeze out moisture faster than the connective tissue dissolves. Turn it down and give it another 45 minutes.","Why is my oxtail still tough after two hours?",{"answer":398,"question":399},"Browning is a bottled concentrate of deeply caramelised sugar, sold in Caribbean grocers, used across Jamaican cooking for colour and a faint bitterness. You do not strictly need it if you burn your own sugar properly, but it is insurance and most home cooks use both. A tablespoon of dark soy sauce is a workable stand-in for colour and depth.","What is browning sauce and do I need it?",{"answer":401,"question":402},"Trim the hard fat cap off each piece before cooking, and skim the surface with a spoon during the braise. The most effective method is to cool the finished stew completely, refrigerate it, and lift off the solid layer of fat that sets on top before reheating. This is why oxtail cooked a day ahead usually tastes cleaner than oxtail served straight from the pot.","How do I stop the stew from being greasy?",{"answer":404,"question":405},"Yes. Soak them overnight, then add them to the pot after the first 90 minutes of braising so they get about 90 minutes of their own cooking time. Do not salt them heavily at the start, since salt slows the softening of the skins. Canned beans, by contrast, need only 10 minutes at the end.","Can I use dried butter beans instead of canned?",{"answer":407,"question":408},"Only faintly. The burnt sugar contributes colour and a bittersweet edge rather than actual sweetness, and if the finished gravy tastes sugary the caramel was pulled off the heat too early. The dominant flavours should be beefy and savoury, with pimento and thyme behind them and the sugar noticeable only as depth.","Is oxtail supposed to be sweet?",[410,411,412,413,414,415],"Buy thick centre-cut oxtail pieces rather than the narrow tip sections — the tip is mostly bone and gives you very little meat.","Trim off the hard external fat but leave the marbling and the connective tissue. That tissue is what turns into the glossy gravy.","Take the sugar right to the point where it foams dark and smokes faintly before adding the meat. Pale caramel gives you a weak, sweet gravy with no colour.","Keep the braise at the barest tremble. A rolling boil tightens the muscle fibres and pushes the fat into the liquid as grease instead of body.","If you have time, cool the stew completely and lift the solid fat off the top before reheating — it makes the difference between rich and heavy.","Add the butter beans in the last 25 minutes only, so they hold some shape while still releasing starch.","🍲","Brown stew oxtail is the richest thing in the Jamaican repertoire: fatty, bony tail sections browned in caramelised sugar and then braised for hours until the meat surrenders and the liquid turns into a dark, glossy gravy thick enough to coat rice. The flavour is beefy and slightly bittersweet from the burnt sugar, with the warm clove note of pimento running under it and butter beans breaking down at the edges to give the sauce body. It is not quick and it cannot be rushed — collagen only dissolves on its own schedule — but almost none of the three hours is active work. Get the sugar right, get the pot to the faintest possible simmer, and the dish essentially cooks itself into something that Jamaicans will happily argue is the best plate on the island.","Oxtail was for a long time exactly what its name says: the tail of the ox, one of the cheap offcuts that plantation kitchens handed down rather than cooked themselves. Across the Caribbean and the American South, those discarded cuts — tail, foot, tripe, neck — became the foundation of some of the most technically demanding cooking in the region, because turning tough connective tissue into something luxurious takes far more skill and time than roasting a good steak. Jamaican brown stew oxtail is the clearest example of that transformation.\n\nThe browning technique is the signature. Sugar goes into hot oil and is taken well past golden, right to the point where it foams dark and starts to smoke, and the meat is dropped in at that moment. The bitterness of the near-burnt caramel is essential — it is what stops the finished gravy from tasting like a sweet sauce and what gives brown stew its mahogany colour. Bottled browning sauce, a commercial concentrate of caramelised sugar, is widely used alongside or instead of the sugar, and there is no purist consensus about it; plenty of excellent home cooks use both.\n\nWhat is not negotiable is the butter beans and the timing. Broad, starchy butter beans — lima beans — go in near the end, where they partly collapse and thicken the gravy from within. The seasoning is the same island trinity of thyme, scallion and Scotch bonnet, with whole pimento berries rattling around the pot and often a splash of soy sauce or ketchup for depth and colour. Today oxtail is no longer cheap: demand from the Jamaican diaspora, and from Korean and Chinese cooking that prizes the same cut, has pushed it to steak prices. It has become an occasion dish, which suits it — it was always the plate people looked forward to.","Oxtail is better on day two and keeps 4 days refrigerated. The cold gravy sets into a firm jelly, which is exactly what you want to see. Reheat slowly on the stove with a splash of water, breaking up the set gravy as it warms. It freezes for up to 3 months with no loss of quality — freeze the meat submerged in gravy. Do not reheat in a microwave on full power; the fat separates and the meat toughens at the edges.",[421,422,423,424],"A real burnt-sugar browning stage with a described colour and smell, not a vague instruction to \"brown the meat\".","Three-hour braise timed so the butter beans go in late and thicken the gravy instead of dissolving to mush.","A cold-fat skimming step that removes the greasiness most home oxtail suffers from.","Clear guidance on trimming and on how much fat to leave, which is where oxtail most often goes wrong.",[426,427,428],"Heavy Dutch oven with a tight lid","Tongs","Fat separator or a wide spoon for skimming",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},38,24,5,8,1050,46,640,[438],"Rice and peas, fried plantain and steamed cabbage — the standard Jamaican Sunday plate.",[440,443,446],{"name":441,"description":442},"Brown stew chicken","The same burnt-sugar method with bone-in chicken pieces, done in 45 minutes. The weeknight cousin of this dish and just as common on Jamaican tables.",{"name":444,"description":445},"Oxtail with spinners","Roll small ropes of flour dough between your palms and drop them into the pot for the last 20 minutes. They cook into chewy dumplings and thicken the gravy further.",{"name":447,"description":448},"Pressure cooker oxtail","Brown as written, then pressure cook 50 minutes at high pressure. Finish uncovered with the beans and reduce the gravy, which the pressure cooker leaves too thin.",[450,456,461,467,471,475,479,482,486,488,493,496,499,502,505,508,511,516],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.6,"oxtail","oxtail, cut into 4 cm sections, hard fat trimmed","kg","For the meat",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"lime","lime, halved, for washing the meat","piece",{"qty":462,"ref":463,"name":464,"unit":465,"group":466},2,"soy-sauce","dark soy sauce","tbsp","For the seasoning",{"qty":468,"ref":469,"name":470,"unit":460,"group":466},4,"scallions","scallions, chopped",{"qty":472,"ref":473,"name":474,"unit":460,"group":466},6,"thyme","sprigs fresh thyme",{"qty":472,"ref":476,"name":477,"unit":478,"group":466},"garlic","garlic cloves, crushed","clove",{"qty":433,"ref":480,"name":481,"unit":460,"group":466},"allspice","whole allspice (pimento) berries",{"qty":457,"ref":483,"name":484,"unit":485,"group":466},"black-pepper","ground black pepper","tsp",{"qty":462,"name":487,"unit":485,"group":466},"fine salt",{"qty":489,"ref":490,"name":491,"unit":465,"group":492},3,"olive-oil","neutral oil","For the pot",{"qty":462,"ref":494,"name":495,"unit":465,"group":492},"brown-sugar","dark brown sugar, for burning",{"qty":457,"name":497,"note":498,"unit":465,"group":492,"optional":8},"browning sauce","see substitutions if unavailable",{"qty":462,"ref":500,"name":501,"unit":460,"group":492},"onion","onions, sliced",{"qty":462,"ref":503,"name":504,"unit":460,"group":492},"carrot","carrots, in thick coins",{"qty":457,"ref":506,"name":507,"unit":460,"group":492},"scotch-bonnet","Scotch bonnet pepper, left whole",{"qty":457,"ref":509,"name":510,"unit":465,"group":492},"tomato-paste","tomato paste",{"qty":512,"ref":513,"name":514,"unit":515,"group":492},900,"stock","beef stock or water","ml",{"qty":517,"name":518,"unit":519,"group":520},400,"butter beans, cooked or canned, drained","g","To finish",[522,526,531,535,538,543,547,550],{"text":523,"title":524,"timerSeconds":525},"Rub the oxtail with the cut lime, rinse and pat dry. Toss with the soy sauce, scallions, thyme, garlic, allspice berries, black pepper and salt, then cover and refrigerate at least 4 hours or overnight.","Wash and season the oxtail",14400,{"tip":527,"text":528,"title":529,"timerSeconds":530},"Have the meat within arm's reach. The window between dark caramel and acrid burnt is maybe fifteen seconds.","Heat the oil in a heavy pot over medium-high heat, add the brown sugar and leave it without stirring until it melts, foams and turns dark mahogany with a faint wisp of smoke — about 2 to 3 minutes. It should smell like toasted caramel on the edge of burning.","Burn the sugar",150,{"text":532,"title":533,"timerSeconds":534},"Shake the seasoning off the oxtail pieces and lower them into the hot sugar in a single layer, standing back from the spitting. Sear 4 minutes per side until every piece is coated in dark glossy brown, working in two batches if the pot is crowded.","Sear in the caramel",480,{"text":536,"title":537},"Return all the meat and its reserved seasoning to the pot with the onions, carrots, tomato paste and browning sauce if using. Stir for 3 minutes until the onions soften and the paste darkens against the bottom of the pot.","Build the pot",{"tip":539,"text":540,"title":541,"timerSeconds":542},"Skim the surface fat every 45 minutes and top up with hot water if the meat pokes above the liquid.","Pour in the stock so the oxtail is just covered, drop in the whole Scotch bonnet, and bring to a boil. Immediately drop the heat until only an occasional bubble breaks the surface, cover, and cook for 2 hours 45 minutes.","Braise for three hours",9900,{"text":544,"title":545,"timerSeconds":546},"Lift out the Scotch bonnet and the thyme stems, stir in the butter beans, and simmer uncovered for a final 20 to 25 minutes until the gravy has reduced, darkened and thickened enough to cling to a spoon.","Add the butter beans",1400,{"text":548,"title":549,"timerSeconds":512},"Take the pot off the heat and let it stand 15 minutes, then spoon the fat off the surface. Taste for salt — the soy sauce means it may need none — and check that the meat slips off the bone with a nudge.","Rest and skim",{"text":551,"title":552},"Spoon the oxtail and beans over rice and peas with plenty of gravy, and warn anyone at the table that the small bones are worth picking up and gnawing. Serve with fried plantain on the side.","Serve","brown stew OX-tayl",[555,559,563],{"note":556,"swap":557,"original":558},"Browning is a caramel concentrate sold in Caribbean shops. Extra burnt sugar gets the colour; dark soy gets colour plus savoury depth but adds salt, so pull back on the added salt.","1 extra tablespoon of sugar burnt darker, or 1 tbsp dark soy sauce","Browning sauce",{"note":560,"swap":561,"original":562},"Canned beans go in for the last 10 minutes only, since they are already fully cooked and will turn to paste.","Canned lima beans or cannellini beans, drained","Butter beans",{"note":564,"swap":565,"original":566},"Both have the collagen needed for the gravy. Short ribs are ready around 2 hours 15 minutes rather than 3.","Beef short ribs or bone-in beef shank","Oxtail","jamaican-oxtail-stew","Brown Stew Oxtail (Braised Oxtail with Butter Beans)","Brown Stew Oxtail","Brown stew oxtail","jamaica",30,195,240,"hard",[577],"main",[579],"dairy-free",[452,506,473,480,469],[582,585,587,589],{"alt":583,"src":584},"Dark braised oxtail pieces with butter beans and carrots in glossy brown gravy in a cast iron pot","\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-1x1.jpg",[452,592,593,594,595,596],"brown stew","jamaican oxtail","butter beans","braised beef","sunday dinner","2026-08-20","dishroute-kitchen","Oxtail seared in burnt sugar and braised for three hours with pimento, thyme and a whole Scotch bonnet until the gravy turns glossy and butter beans melt into it.",{"en":601},"\u002Frecipe\u002Fjamaican-oxtail-stew",{"items":603,"total":878,"page":457,"limit":431,"hasMore":879},[604,638,648,677,706,739,769,798,824,852],{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":571,"baseServings":468,"prepMinutes":609,"cookMinutes":610,"restMinutes":611,"difficulty":612,"course":613,"diet":615,"mainIngredients":618,"images":621,"keywords":631,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-ackee-and-saltfish","Ackee and Saltfish (Ackee Fruit with Salt Cod)","Ackee and Saltfish","Ackee and saltfish",20,25,720,"medium",[614,577],"breakfast",[616,579,617],"pescatarian","gluten-free",[619,500,620,473,506],"salt-cod","tomato",[622,625,627,629],{"alt":623,"src":624},"Pan of yellow ackee arils folded with flaked salt cod, sliced onion, red pepper strips and thyme","\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-1x1.jpg",[632,633,634,635,636,637],"ackee and saltfish","jamaican breakfast","national dish","salt cod","ackee","caribbean",{"slug":567,"title":568,"shortTitle":569,"nativeName":570,"countrySlug":571,"baseServings":472,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":639,"diet":640,"mainIngredients":641,"images":642,"keywords":647,"publishedAt":597,"updatedAt":597,"authorSlug":598},[577],[579],[452,506,473,480,469],[643,644,645,646],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[452,592,593,594,595,596],{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":571,"baseServings":472,"prepMinutes":572,"cookMinutes":530,"restMinutes":611,"difficulty":612,"course":653,"diet":654,"mainIngredients":656,"images":660,"keywords":670,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-curry-goat","Curry Goat (Jamaican Curried Goat)","Curry Goat","Curry goat",[577],[579,617,655],"halal-friendly",[657,658,506,473,659],"goat","curry-powder","potato",[661,664,666,668],{"alt":662,"src":663},"Bone-in curry goat in golden gravy with potato chunks in a black Dutch pot, thyme on the side","\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-1x1.jpg",[671,672,673,674,675,676],"curry goat","jamaican curry","goat stew","caribbean curry","scotch bonnet","slow cooked",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":571,"region":682,"baseServings":468,"prepMinutes":610,"cookMinutes":572,"restMinutes":683,"difficulty":612,"course":684,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-escovitch-fish","Escovitch Fish (Fried Fish in Pickled Pepper Dressing)","Escovitch Fish","Escovitch fish","South Coast",60,[577],[616,579,617],[687,688,503,506,480],"white-fish","vinegar",[690,693,695,697],{"alt":691,"src":692},"Whole fried snapper topped with pickled carrot slivers, onion rings and sliced Scotch bonnet in vinegar dressing","\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-1x1.jpg",[700,701,702,703,704,705],"escovitch fish","fried snapper","jamaican fish","pickled peppers","good friday","escabeche",{"slug":707,"title":708,"shortTitle":709,"nativeName":709,"countrySlug":571,"baseServings":472,"prepMinutes":710,"cookMinutes":609,"restMinutes":710,"difficulty":711,"course":712,"diet":715,"mainIngredients":718,"images":722,"keywords":732,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-festival-dumplings","Festival (Sweet Fried Cornmeal Dumplings)","Festival",15,"easy",[713,714],"side","snack",[716,717],"vegetarian","nut-free",[719,720,494,721],"cornmeal","flour","nutmeg",[723,726,728,730],{"alt":724,"src":725},"Golden fried festival dumplings piled on brown paper, one broken open showing a soft cornmeal interior","\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-1x1.jpg",[733,734,735,736,737,738],"festival","jamaican dumplings","fried cornmeal","jerk side","caribbean snack","sweet dumpling",{"slug":740,"title":741,"shortTitle":742,"nativeName":742,"countrySlug":571,"baseServings":743,"prepMinutes":744,"cookMinutes":745,"restMinutes":746,"difficulty":612,"course":747,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-gizzada","Gizzada (Pinch-Me-Round Coconut Tart)","Gizzada",12,40,45,50,[748,714],"dessert",[716,717],[751,494,721,720,752],"coconut","butter",[754,757,759,761],{"alt":755,"src":756},"Small crimped coconut tarts with dark sticky grated coconut filling cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero-1x1.jpg",[764,765,766,767,721,768],"gizzada","coconut tart","jamaican dessert","pinch me round","caribbean baking",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":571,"baseServings":433,"prepMinutes":746,"cookMinutes":774,"restMinutes":775,"difficulty":575,"course":776,"diet":778,"mainIngredients":779,"images":782,"keywords":792,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-beef-patty","Jamaican Patty (Turmeric Pastry with Spiced Beef)","Jamaican Patty","Beef patty",55,120,[777,714],"street-food",[],[780,720,781,506,473],"ground-beef","turmeric",[783,786,788,790],{"alt":784,"src":785},"Golden half-moon Jamaican beef patties with flaky turmeric pastry, one broken open showing spiced beef filling","\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero-1x1.jpg",[793,794,795,796,797,675],"jamaican patty","beef patty","turmeric pastry","caribbean street food","hand pie",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"countrySlug":571,"region":803,"baseServings":468,"prepMinutes":610,"cookMinutes":804,"restMinutes":534,"difficulty":612,"course":805,"diet":806,"mainIngredients":807,"images":809,"keywords":819,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-jerk-chicken","Jerk Chicken (Pimento-Smoked Spiced Chicken)","Jerk Chicken","Jerk chicken","Portland",80,[577],[579,617],[808,506,480,473,469],"chicken",[810,813,815,817],{"alt":811,"src":812},"Charred jerk chicken pieces on a smoky grill grate with thyme sprigs and Scotch bonnet peppers alongside","\u002Fimages\u002Frecipes\u002Fjamaican-jerk-chicken\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Fjamaican-jerk-chicken\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Fjamaican-jerk-chicken\u002Fhero-4x3.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Fjamaican-jerk-chicken\u002Fhero-1x1.jpg",[820,821,675,480,822,823,637],"jerk chicken","jamaican","pimento","grilled chicken",{"slug":825,"title":826,"shortTitle":827,"nativeName":828,"countrySlug":571,"baseServings":472,"prepMinutes":710,"cookMinutes":829,"restMinutes":534,"difficulty":711,"course":830,"diet":831,"mainIngredients":833,"images":836,"keywords":846,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-rice-and-peas","Rice and Peas (Coconut Rice with Kidney Beans)","Rice and Peas","Rice and peas",90,[713],[716,832,579,617,717],"vegan",[834,835,473,469,506],"rice","coconut-milk",[837,840,842,844],{"alt":838,"src":839},"Pot of pink-tinted coconut rice studded with red kidney beans, thyme sprigs and a whole Scotch bonnet on top","\u002Fimages\u002Frecipes\u002Fjamaican-rice-and-peas\u002Fhero.jpg",{"alt":838,"src":841},"\u002Fimages\u002Frecipes\u002Fjamaican-rice-and-peas\u002Fhero-16x9.jpg",{"alt":838,"src":843},"\u002Fimages\u002Frecipes\u002Fjamaican-rice-and-peas\u002Fhero-4x3.jpg",{"alt":838,"src":845},"\u002Fimages\u002Frecipes\u002Fjamaican-rice-and-peas\u002Fhero-1x1.jpg",[847,848,849,850,596,851],"rice and peas","jamaican rice","coconut rice","kidney beans","caribbean side",{"slug":853,"title":854,"shortTitle":855,"nativeName":856,"countrySlug":571,"baseServings":468,"prepMinutes":710,"cookMinutes":710,"difficulty":711,"course":857,"diet":858,"mainIngredients":859,"images":861,"keywords":871,"publishedAt":597,"updatedAt":597,"authorSlug":598},"jamaican-callaloo","Steamed Callaloo (Sauteed Amaranth Greens)","Steamed Callaloo","Callaloo",[713,614],[716,832,579,617,717],[860,500,620,473,469],"spinach",[862,865,867,869],{"alt":863,"src":864},"Pan of glossy dark green steamed callaloo greens with softened onion slices, tomato and thyme","\u002Fimages\u002Frecipes\u002Fjamaican-callaloo\u002Fhero.jpg",{"alt":863,"src":866},"\u002Fimages\u002Frecipes\u002Fjamaican-callaloo\u002Fhero-16x9.jpg",{"alt":863,"src":868},"\u002Fimages\u002Frecipes\u002Fjamaican-callaloo\u002Fhero-4x3.jpg",{"alt":863,"src":870},"\u002Fimages\u002Frecipes\u002Fjamaican-callaloo\u002Fhero-1x1.jpg",[872,873,874,875,876,877],"callaloo","amaranth greens","jamaican greens","vegetarian side","caribbean breakfast","steamed greens",10,false,1788563768400]