Jamaican Oxtail Stew

Picture the comforting aroma of tender oxtail simmering gently, mingling with spices and vegetables.

Jamaican Oxtail Stew is a cozy, indulgent dish, easy to prepare yet rich in flavor.

As the oxtail browns and the broth simmers, a delightful transformation takes place, filling your kitchen with warmth and anticipation.

Each bite promises a taste of home. Let’s bring this flavorful journey to life and savor every moment together.

Kitchen Tools Required

• 1 large pot or Dutch oven
• 1 frying pan
• 1 sharp knife
• 1 cutting board
• 1 measuring cup
• 1 set of measuring spoons
• 1 wooden spoon or spatula

Ingredients

• 2 pounds oxtail
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon allspice
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 cups beef broth
• 2 carrots, chopped
• 2 potatoes, peeled and chopped
• 1 can (15 ounces) butter beans, drained and rinsed
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Cook & Prep Time

To efficiently manage your time while preparing and cooking Jamaican Oxtail Stew, here’s a suggested timeline that includes prep work, cooking activities, and additional time for reading the recipe and instructions:

Timeline for Jamaican Oxtail Stew

1. Reading and Preparation (15 minutes):
   • 0:00 – 0:05 (5 minutes): Read through the entire recipe and instructions to familiarize yourself with the steps and gather all your equipment and ingredients.
   • 0:05 – 0:15 (10 minutes): Prepare ingredients by chopping the onion, mincing the garlic, grating the ginger, and chopping the carrots and potatoes.
2. Browning Oxtail (15 minutes):
   • 0:15 – 0:30 (15 minutes): Heat the vegetable oil in a large pot over medium-high heat. Brown the oxtail in batches, removing them once browned and setting aside.
3. Sautéing and Mixing (10 minutes):
   • 0:30 – 0:40 (10 minutes): In the same pot, sauté the onion, garlic, and ginger until the onion is translucent. Stir in soy sauce, Worcestershire sauce, tomato paste, brown sugar, allspice, paprika, and cayenne pepper.
4. Simmering the Stew (3 hours):
   • 0:40 – 3:40 (3 hours): Return the browned oxtail to the pot and coat with the mixture. Pour in the beef broth and bring to a simmer. Add carrots, potatoes, butter beans, and thyme. Cover the pot and let it cook on low heat until the oxtail is tender.
5. Final Touches (20 minutes):
   • 3:40 – 3:45 (5 minutes): Season with salt and pepper to taste.
   • 3:45 – 3:55 (10 minutes): Let the stew rest off the heat before serving.
   • 3:55 – 4:00 (5 minutes): Garnish with chopped green onions and serve.

Tips:

• Use the resting time to clean up any used utensils and prepare your serving dishes.
• Adjust the spice level to your preference by modifying the amount of cayenne pepper.
• If you have a pressure cooker, consider using it to reduce the cooking time considerably.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat vegetable oil in a large pot over medium-high heat.

Brown the oxtail in batches, removing them once browned and set aside.

In the same pot, add onion, garlic, and ginger; sauté until onion is translucent.

Stir in soy sauce, Worcestershire sauce, tomato paste, brown sugar, allspice, paprika, and cayenne pepper.

Return the browned oxtail to the pot and coat with the mixture.

Pour in the beef broth and bring to a simmer.

Add carrots, potatoes, butter beans, and thyme to the pot.

Cover the pot and let it cook on low heat for 3 hours or until oxtail is tender.

Season with salt and pepper to taste.

Let the stew rest for 10 minutes off the heat before serving.

Garnish with chopped green onions before serving.

Serving Tips

• Steamed White Rice: A classic accompaniment that soaks up the rich flavors of the stew.
• Fried Plantains: Adds a sweet and crispy contrast to the savory stew.
• Jamaican Festival Bread: This slightly sweet, fried bread pairs perfectly with the hearty stew.
• Coleslaw: Offers a revitalizing and crunchy texture alongside the tender oxtail.
• Cornbread: A comforting side that complements the stew’s warmth and spices.

Storage

To store Jamaican Oxtail Stew, transfer it to an airtight container.

Refrigerate for up to 3 days.

For longer storage, freeze the stew for up to 3 months.

Freezing

To freeze Jamaican Oxtail Stew, cool it completely.

Then transfer it to airtight containers or freezer bags.

Label with the date.

Freeze for up to three months.

Thaw overnight in the refrigerator.

Reheating

To reheat Jamaican oxtail stew, gently warm it on the stovetop over low heat.

Stir occasionally.

Alternatively, use a microwave on medium power.

Stir in intervals to guarantee even heating.

Final Thoughts

Jamaican Oxtail Stew is a rich and flavorful dish that brings the taste of the Caribbean to your table.

The slow-cooked oxtail, combined with aromatic spices and hearty vegetables, creates a comforting and satisfying meal.

It’s important to take your time browning the oxtail to deepen the stew’s flavor.

Adjust the cayenne pepper to suit your spice tolerance.

Using a pressure cooker can reduce the cooking time considerably without compromising the dish’s depth of flavor.

Make sure the stew rests for a few minutes before serving to allow the flavors to meld together.

Garnishing with green onions adds a fresh touch to the dish.

Enjoy this traditional Jamaican stew with family and friends for a memorable dining experience.

Frequently Asked Questions

Can I Substitute Oxtail With Another Type of Meat?

Yes, you can substitute oxtail with beef short ribs or beef shanks. Make certain the meat is fatty and flavorful. Adjust the cooking time as needed to guarantee tenderness, and maintain the stew’s rich, hearty texture.

How Can I Make the Stew Spicier?

To make the stew spicier, increase the cayenne pepper or add diced Scotch bonnet peppers. You can also incorporate more allspice and paprika. Adjust gradually, tasting as you go, to reach your desired heat level.

What Side Dishes Pair Well With Jamaican Oxtail Stew?

You should serve it with rice and peas to soak up the rich sauce. Fried plantains add sweetness, while steamed cabbage provides a crisp texture. Consider a fresh green salad for a revitalizing, balanced meal.

Are There Vegetarian Alternatives for This Stew?

For vegetarian alternatives, replace oxtail with hearty vegetables like mushrooms or eggplant. Use vegetable broth instead of beef broth. Add lentils or chickpeas for protein. Adjust spices and cooking time accordingly for ideal flavor development.

How Do I Thicken the Stew if Needed?

To thicken the stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water, creating a slurry. Stir it into the simmering stew gradually, stirring constantly. Alternatively, mash some potatoes directly in the pot for a thicker consistency.

Jamaican Oxtail Stew

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Resting Time 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Main

Cuisine Jamaican

Servings 4 servings

Equipment

• 1 large pot or Dutch oven
• 1 Frying pan
• 1 sharp knife
• 1 Cutting board
• 1 measuring cup
• 1 set of measuring spoons
• 1 Wooden spoon or spatula

Ingredients

  

1x2x3x

• 2 pounds oxtail
• 1 tablespoon vegetable oil
• 1 large onion chopped
• 3 cloves garlic minced
• 2 teaspoons fresh ginger grated
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon allspice
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 cups beef broth
• 2 carrots chopped
• 2 potatoes peeled and chopped
• 1 can butter beans drained and rinsed
• 2 sprigs fresh thyme
• to taste Salt and pepper
• 2 green onions chopped (for garnish)

Instructions

 

• Heat vegetable oil in a large pot over medium-high heat.
• Brown the oxtail in batches, removing them once browned and set aside.
• In the same pot, add onion, garlic, and ginger, sauté until onion is translucent.
• Stir in soy sauce, Worcestershire sauce, tomato paste, brown sugar, allspice, paprika, and cayenne pepper.
• Return the browned oxtail to the pot and coat with the mixture.
• Pour in the beef broth and bring to a simmer.
• Add carrots, potatoes, butter beans, and thyme to the pot.
• Cover the pot and let it cook on low heat for 3 hours or until oxtail is tender.
• Season with salt and pepper to taste.
• Let the stew rest for 10 minutes off the heat before serving.
• Garnish with chopped green onions before serving.

Notes

For best results, ensure the oxtail is browned well to enhance the flavor of the stew. Adjust the level of cayenne pepper according to your spice preference. If available, using a pressure cooker can significantly reduce cooking time while maintaining the dish’s depth of flavor.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.