Jamaican Oxtail Stew
A rich and hearty stew made with tender oxtail, slow-cooked in a flavorful broth with aromatic spices, vegetables, and butter beans. This dish is a comforting classic in Jamaican cuisine.
🧂 Ingredients
- 3 lbs Oxtails(cut into 2-inch pieces)
- 3 tbsp Vegetable oil
- 1 medium Yellow onion(chopped)
- 1 tbsp Garlic(minced)
- 2 medium Plum tomatoes(cored and diced)
- 3 stalks Scallions(trimmed and cut into 1/4-inch lengths)
- 5 sprigs Fresh thyme
- 6 whole Allspice berries
- 1 whole Scotch bonnet pepper(pierced with a knife)
- 2 tbsp Dark soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Browning sauce(optional)
- 2 tbsp Tomato paste
- 1 cube Beef bouillon cube(optional)
- 4 cups Water
- 1 15-ounce can Butter beans(drained and rinsed)
- Salt(to taste)
- 2 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Pat the oxtails dry and season generously with salt and black pepper.
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtails on all sides until deeply colored. Remove oxtails from the pot and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, diced tomatoes, and scallions, and cook for another 2-3 minutes until fragrant.
- 4
Return the browned oxtails to the pot. Add fresh thyme sprigs, allspice berries, pierced Scotch bonnet pepper, dark soy sauce, Worcestershire sauce, browning sauce (if using), tomato paste, and beef bouillon cube (if using). Stir to combine.
- 5
Pour in 4 cups of water, ensuring the oxtails are mostly submerged. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the oxtails are fork-tender. Stir occasionally to prevent sticking.
- 6
In the last 30 minutes of cooking, stir in the drained and rinsed butter beans. Continue to simmer until the beans are heated through and the stew has thickened slightly.
- 7
Remove the whole Scotch bonnet pepper and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Pro Tips
- ✓For a deeper flavor, marinate the oxtails overnight with blended aromatics (onion, scallion, garlic, Scotch bonnet) and soy sauce.
- ✓If the stew is not thick enough, you can create a slurry with 1-2 tablespoons of cornstarch mixed with a little water and stir it into the simmering stew.
- ✓Adjust the heat by leaving the Scotch bonnet pepper whole for a milder flavor, or seeding and mincing it for more spice.
🔄 Variations
- Add diced carrots or sweet potatoes along with the onions for extra vegetables.
- Substitute beef chuck for some of the oxtail for a slightly different texture.