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–+ servings
savory jamaican oxtail stew

Jamaican Oxtail Stew

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
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
  

  • 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.
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