Classic Jamaican Oxtail Stew Recipe

If you’re looking for a meal that’s packed with flavor, tender meat, and a warm, comforting vibe, you’ve come to the right place.

Growing up, the aroma of oxtail stew simmering on the stove was a sign of a special occasion, a family gathering, or simply a day when my mom wanted to wrap us in a big, flavorful hug.

Now, I’m thrilled to share this incredible recipe with you, so you can bring a taste of Jamaica into your own home.

What is Jamaican Oxtail Stew?

Jamaican Oxtail Stew is a hearty, slow-cooked dish made with oxtail (the beef tail), seasoned with a blend of traditional Jamaican spices, and cooked until the meat is incredibly tender and falling off the bone.

It’s a mix of flavors, combining savory, sweet, and spicy notes, thanks to ingredients like allspice, thyme, scotch bonnet pepper, and browning sauce.

The slow cooking process allows the oxtail to release its natural gelatin and collagen, creating a rich, thick, and deeply flavorful gravy.

What to Eat with Jamaican Oxtail Stew?

This stew is incredibly versatile and pairs beautifully with a variety of sides. Here are a few of my favorites:

• Rice and Peas: A classic Jamaican side dish made with coconut milk, kidney beans, and rice.
• White Rice: Simple and perfect for soaking up all that delicious gravy.
• Boiled Dumplings: Soft, doughy dumplings that complement the richness of the stew.
• Fried Plantains: Sweet and caramelized, they add a delightful contrast to the savory stew.
• Festival: slightly sweet fried dough, perfect for dipping in the gravy.

Classic Jamaican Oxtail Stew Recipe

Ingredients:

• 3 lbs oxtail, cut into pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 scallions, chopped
• 1 scotch bonnet pepper, whole (or to taste)
• 2 sprigs fresh thyme
• 3 allspice berries
• 1 tbsp browning sauce
• 1 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 carrots, cut into chunks
• 2 potatoes, cut into chunks
• 4 cups beef broth or water
• 1 tbsp butter (optional, for extra richness)

Instructions:

Season the Oxtail: In a large bowl, season the oxtail pieces with salt and black pepper.

Sear the Oxtail: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the oxtail pieces on all sides until browned. This step is crucial for developing flavor.

Sauté the Aromatics: Add the chopped onion, garlic, and scallions to the pot and sauté until softened, about 5 minutes.

Add Spices and Sauces: Stir in the scotch bonnet pepper, thyme, allspice berries, browning sauce, ketchup, and soy sauce. Cook for 1-2 minutes, allowing the spices to release their fragrance.

Add Liquid and Simmer: Pour in the beef broth or water, ensuring the oxtail is mostly covered. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the oxtail is tender and falling off the bone.  

Add Vegetables: Add the carrots and potatoes to the pot and continue to simmer for another 30-45 minutes, or until the vegetables are tender.

Adjust Seasoning and Serve: Taste and adjust the seasoning as needed. If desired, stir in a tablespoon of butter for extra richness. Remove the scotch bonnet pepper before serving. Serve hot with your favorite sides.

Let’s Look At the Ingredients

• Oxtail: This is the star of the dish, providing a rich, beefy flavor and tender texture.
• Browning Sauce: This adds a deep, dark color and a slightly sweet, caramel-like flavor.
• Scotch Bonnet Pepper: This provides the signature heat of Jamaican cuisine. Use it whole for a milder heat or chop it finely for a spicier stew.
• Allspice Berries: These add a warm, aromatic flavor that’s essential to Jamaican cooking.
• Thyme: This herb brings a fresh, earthy flavor to the stew.

How to Store Jamaican Oxtail Stew:

• Refrigerator: Store leftover oxtail stew in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.  
• Reheating: Reheat the stew on the stovetop over medium heat or in the microwave until heated through.

FAQ:

• Can I use a slow cooker?
  • Yes! You can adapt this recipe for a slow cooker. Sear the oxtail and sauté the aromatics in a skillet, then transfer everything to the slow cooker with the liquid and spices. Cook on low for 6-8 hours, or until the oxtail is tender. Add the vegetables in the last hour of cooking.
• Can I make this stew spicier?
  • Absolutely! Add more scotch bonnet pepper, or use a hotter variety. You can also add a dash of hot sauce to the stew.
• Can I use other vegetables?
  • Yes, other root vegetables like sweet potatoes and turnips are great additions.
• Why is browning sauce used?
  • Browning sauce gives the stew a deep color and sweet caramel like flavor, that is traditional in Jamaican cooking.

I hope you enjoy this Classic Jamaican Oxtail Stew as much as I do. It’s a true comfort food that’s perfect for any occasion. Don’t forget to leave a comment below and let me know how your stew turns out!