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Jamaican Oxtail Stew

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Glossy Jamaican oxtail stew with butter beans served beside rice and peas.
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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.

Tender Jamaican oxtail and butter beans spooned over rice in rich gravy.

Recipe Notes

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

Glossy Jamaican oxtail stew with butter beans served beside rice and peas.

Jamaican Oxtail Stew

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Tender oxtail braised with butter beans, thyme, allspice, carrots, and a rich Jamaican-style gravy.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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

Equipment

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

Method
 

Brown the Oxtail:
  1. Pat the oxtail dry and season with salt and pepper. Toss with the browning sauce.
  2. Heat the oil in a Dutch oven. Brown the oxtail in batches, then transfer it to a plate.
Build the Stew:
  1. Cook the onion in the same pot until soft. Add the garlic, ginger, allspice, and thyme and cook for 1 minute.
  2. Return the oxtail to the pot. Add the stock, ketchup, carrots, and Scotch bonnet. Bring to a simmer.
Braise and Finish:
  1. Cover and simmer gently for 2 1/2 to 3 hours, turning the pieces occasionally, until fork-tender.
  2. Stir in the butter beans during the final 15 minutes. Remove the thyme stems and Scotch bonnet, adjust seasoning, and serve.

Nutrition

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

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.

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