Jamaican Oxtail Stew is a rich, hearty, and flavorful dish that brings the taste of the Caribbean to your kitchen. Made with tender, slow-cooked oxtails, seasoned with aromatic herbs and spices, and simmered until the meat falls off the bone, this stew is a true comfort food classic. It’s perfect for a family gathering or any occasion when you want to serve up something delicious and satisfying. Serve it with rice and peas for an authentic Jamaican experience that will transport you straight to the islands.
Table of Contents
- Ingredients
- Instructions
- Tips for Perfect Jamaican Oxtail Stew
- Recipe Variations
- FAQs
- Serving Suggestions
- Conclusion
Ingredients
- 3 lbs oxtail, cut into pieces
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp allspice
- 1/2 tsp ground paprika
- 1/2 tsp dried thyme
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 green onions, chopped
- 1 Scotch bonnet pepper, whole (for mild) or chopped (for spicy)
- 1 large carrot, chopped
- 1 can (15 oz) butter beans, drained and rinsed
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 2 cups beef broth
- 1 cup water
- 2 tbsp vegetable oil
Instructions
Marinate the Oxtail
- Prepare the Marinade: In a large mixing bowl, combine the oxtail pieces with soy sauce, Worcestershire sauce, salt, black pepper, allspice, paprika, dried thyme, minced garlic, and chopped onions. Mix well to ensure all the oxtail pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Sear the Oxtail
- Heat the Oil: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the Oxtail: Remove the oxtail from the marinade, shaking off excess onion and garlic (reserve the marinade). Add the oxtail pieces to the pot in batches, searing them until they are browned on all sides. This helps develop rich flavor in the stew. Set the browned oxtail aside.
Cook the Stew
- Add the Vegetables: In the same pot, add the reserved marinade, green onions, chopped carrot, and whole Scotch bonnet pepper. Sauté for about 5 minutes until the vegetables begin to soften.
- Add the Liquid: Stir in the tomato paste and brown sugar, then add the beef broth and water. Return the browned oxtail to the pot, ensuring the pieces are mostly submerged in the liquid.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 1/2 to 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally to prevent sticking, and add more water if needed.
Finish the Stew
- Add Butter Beans: Once the oxtail is tender, stir in the butter beans and let the stew cook for an additional 15-20 minutes, allowing the beans to heat through and the flavors to meld.
- Serve: Remove the Scotch bonnet pepper before serving. Garnish with chopped fresh herbs if desired.
Tips for Perfect Jamaican Oxtail Stew
- Marinate Overnight: For the best flavor, marinate the oxtail overnight. This allows the spices to penetrate the meat fully.
- Don’t Rush the Cooking: Oxtail is best when cooked low and slow. Be patient, and allow it to simmer until the meat is tender and falling off the bone.
- Control the Spice Level: If you prefer a milder stew, keep the Scotch bonnet pepper whole. For extra heat, chop it up before adding it to the pot.
Recipe Variations
- Spicy Oxtail Stew: Add an extra Scotch bonnet pepper or some cayenne pepper to increase the heat.
- Red Wine Oxtail Stew: Add 1/2 cup of red wine when adding the beef broth for a deeper flavor.
- Coconut Oxtail Stew: Add 1 cup of coconut milk to the stew for a rich, creamy variation.
FAQs
Q: Can I use a slow cooker for this recipe?
A: Yes! After browning the oxtail, transfer everything to a slow cooker and cook on low for 8 hours or until the oxtail is tender.
Q: How do I store leftovers?
A: Store leftover oxtail stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove until warmed through.
Q: Can I freeze this stew?
A: Absolutely! Let the stew cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
- With Rice and Peas: Serve the oxtail stew over traditional Jamaican rice and peas for an authentic experience.
- With Fried Plantains: Pair the stew with fried plantains for a delicious contrast of sweet and savory flavors.
- With Steamed Vegetables: Add a side of steamed cabbage or green beans to balance the richness of the stew.
Jamaican Oxtail Stew is a hearty and flavorful dish that’s full of warmth and comfort. The tender, slow-cooked oxtail, infused with aromatic spices, creates a rich and satisfying meal that is perfect for any occasion. Whether you’re serving it with rice and peas, fried plantains, or steamed vegetables, this stew will transport your taste buds to the Caribbean. Give this recipe a try and enjoy the delicious taste of Jamaica in every bite!
