Best Jamaican Oxtail Stew

There’s something incredibly comforting about a hearty stew, especially one that’s rich in flavor and steeped in cultural tradition. Jamaican Oxtail Stew is one of those dishes that feels like a warm hug on a chilly day. The first time I tried it, I was blown away by the depth of flavor—tender oxtail simmered to perfection, infused with aromatic spices, and paired with buttery beans. It’s a dish that takes time and patience, but every minute is worth it. Whether you’re cooking for a special occasion or just craving something soul-satisfying, this recipe is a must-try.

As a cooking enthusiast, I’ve experimented with many versions of this dish, but this recipe is my absolute favorite. It’s a beautiful blend of Caribbean flavors, with a balance of savory, sweet, and spicy notes. The oxtail becomes melt-in-your-mouth tender, and the gravy is so rich and flavorful that you’ll want to sop up every last bit with a piece of crusty bread or rice. Trust me, once you try this Jamaican Oxtail Stew, it’ll become a regular in your kitchen.

What You Need To Make This Recipe

Oxtail: The star of the dish, oxtail is a cut of beef that comes from the tail of the cow. It’s known for its rich, gelatinous texture, which becomes incredibly tender when slow-cooked. The bones also add depth to the stew, making it extra flavorful.

All-purpose flour: Used to coat the oxtail before browning, flour helps create a beautiful crust and thickens the stew as it cooks. It’s a simple ingredient, but it plays a crucial role in achieving the perfect texture.

Vegetable oil: This is used for searing the oxtail. A neutral oil with a high smoke point, like vegetable oil, ensures the meat browns evenly without burning.

Onion, garlic, and scallions: These aromatics form the flavor base of the stew. Onion adds sweetness, garlic brings a pungent depth, and scallions contribute a fresh, slightly sharp note.

Scotch bonnet pepper: A staple in Jamaican cuisine, this pepper adds a fiery kick and fruity flavor. Be careful when handling it—it’s one of the hottest peppers in the world!

Thyme: Fresh thyme sprigs infuse the stew with an earthy, slightly minty flavor that complements the richness of the oxtail.

Allspice berries: Also known as pimento, this spice is essential in Jamaican cooking. It has a warm, complex flavor that’s reminiscent of cloves, cinnamon, and nutmeg.

Soy sauce: This adds a savory umami depth to the stew, balancing the sweetness of the other ingredients.

Beef broth: The liquid base of the stew, beef broth enhances the meaty flavor and helps create a rich, silky gravy.

Carrots: These add a touch of sweetness and a pop of color to the dish. They also soften beautifully during the long cooking process.

Butter beans: Creamy and buttery, these beans are a classic addition to Jamaican Oxtail Stew. They soak up the flavors of the stew and add a satisfying texture.

Brown sugar: A small amount of brown sugar balances the savory and spicy elements, adding a subtle sweetness to the dish.

Tomato paste: This concentrated ingredient adds a rich, tangy depth to the stew, enhancing its overall flavor profile.

Salt and black pepper: Essential for seasoning, these bring out the flavors of all the other ingredients.

Ingredients List

3 lbs oxtail, cut into segments
1/2 cup all-purpose flour
3 tbsp vegetable oil
1 large onion, chopped
4 garlic cloves, minced
4 scallions, chopped
1 Scotch bonnet pepper, whole (or halved for more heat)
3 sprigs fresh thyme
1 tsp allspice berries
2 tbsp soy sauce
4 cups beef broth
2 large carrots, peeled and chopped
1 cup butter beans (canned or pre-cooked)
1 tbsp brown sugar
2 tbsp tomato paste
Salt and black pepper, to taste

How to Make Best Jamaican Oxtail Stew

Step 1: Prepare the Oxtail

Start by patting the oxtail dry with paper towels. Season generously with salt and black pepper, then dredge each piece in flour, shaking off any excess. This step ensures a good sear and helps thicken the stew later.

Step 2: Brown the Oxtail

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the oxtail in batches, making sure not to overcrowd the pot. Sear each piece until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.

Step 3: Sauté the Aromatics

In the same pot, add the chopped onion, garlic, and scallions. Sauté for 2-3 minutes until softened and fragrant. Add the Scotch bonnet pepper, thyme sprigs, and allspice berries, stirring to combine.

Step 4: Deglaze and Build the Stew

Return the oxtail to the pot and add the soy sauce, beef broth, brown sugar, and tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor!

Step 5: Simmer the Stew

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, stirring occasionally. The oxtail should become fork-tender, and the sauce should thicken.

Step 6: Add the Vegetables and Beans

About 30 minutes before the stew is done, add the chopped carrots and butter beans. This ensures they cook through but retain their texture.

Step 7: Adjust Seasoning and Serve

Taste the stew and adjust the seasoning with salt and black pepper if needed. Remove the thyme sprigs and Scotch bonnet pepper before serving. Serve hot with rice or bread.

Tips for Making this Recipe

Patience is key: Oxtail needs time to become tender, so don’t rush the cooking process. Low and slow is the way to go.
Handle Scotch bonnet peppers with care: Wear gloves when cutting or handling them, and avoid touching your face.
Use a heavy-bottomed pot: This ensures even heat distribution and prevents burning.
Skim the fat: If the stew seems too greasy, skim off excess fat during the cooking process.
Make it ahead: Like many stews, this dish tastes even better the next day as the flavors meld together.

FAQs

Can I use a different type of meat?
While oxtail is traditional, you can substitute with beef shanks or short ribs for a similar texture and flavor.

How do I reduce the spiciness?
Remove the Scotch bonnet pepper entirely or use a milder pepper like jalapeño. You can also add a splash of coconut milk to mellow the heat.

Can I make this in a slow cooker?
Absolutely! Brown the oxtail and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 8 hours.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.

What can I serve with Jamaican Oxtail Stew?
It pairs beautifully with white rice, coconut rice, or fried plantains. A side of steamed vegetables or a fresh salad also works well.

Enjoy making and savoring this delicious Jamaican Oxtail Stew!