Jamaican Oxtail Stew

Jamaican oxtail stew is slow-cooked comfort food, prized for its silky gravy and deeply savory meat. Butter beans and thyme round out the pot.

Browning the oxtail first builds flavor, while allspice, ginger, scallion, and a little browning sauce create the dark, aromatic gravy associated with the dish.

Cook the oxtail until a fork slides in easily; depending on the cut and pot, this can take slightly longer than the minimum time.

Serving Suggestions

Serve over rice and peas with fried plantain, steamed cabbage, or festival bread.

Recipe Notes

The stew tastes even better the next day. Chill overnight, remove the solidified fat from the surface, and reheat gently.

Jamaican Oxtail Stew

Tender oxtail braised with butter beans, thyme, allspice, carrots, and a rich Jamaican-style gravy.

Servings 6 servings

Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

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Equipment

• Dutch oven
• Tongs
• Chef’s knife
• Wooden spoon
• Ladle

Ingredients

 

US CustomaryMetric

 

1x2x3x

Oxtail and Seasoning

• 3 lb oxtail pieces trimmed
• 1 tbsp browning sauce
• 2 tbsp neutral oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tbsp allspice berries lightly crushed
• 2 sprigs fresh thyme
• 2 cups beef stock
• 2 tbsp ketchup
• 2 medium carrots cut into chunks
• 1 can butter beans 15 oz can, drained
• 1 pepper Scotch bonnet left whole for mild heat
• salt and black pepper to taste

Instructions

 

Brown the Oxtail:

• Pat the oxtail dry and season with salt and pepper. Toss with the browning sauce.
• Heat the oil in a Dutch oven. Brown the oxtail in batches, then transfer it to a plate.

Build the Stew:

• Cook the onion in the same pot until soft. Add the garlic, ginger, allspice, and thyme and cook for 1 minute.
• Return the oxtail to the pot. Add the stock, ketchup, carrots, and Scotch bonnet. Bring to a simmer.

Braise and Finish:

• Cover and simmer gently for 2 1/2 to 3 hours, turning the pieces occasionally, until fork-tender.
• Stir in the butter beans during the final 15 minutes. Remove the thyme stems and Scotch bonnet, adjust seasoning, and serve.

Notes

• For a faster version, use a pressure cooker and follow its beef-braise timing.
• Keep the Scotch bonnet whole for aroma without making the gravy overwhelmingly hot.

Nutrition

Calories: 610kcalCarbohydrates: 24gProtein: 43gFat: 39gSaturated Fat: 15gCholesterol: 165mgSodium: 890mgFiber: 7gSugar: 7g

Calories: 610kcal

Course: Main Course

Cuisine: Jamaican

Keyword: Caribbean Comfort Food, Jamaican Stew, Oxtail Stew