This Jamaican Oxtail Stew is a hearty and flavorful dish, loved for its tender oxtails, rich spices, and bold, savory flavors. Slow-cooked with vegetables, scotch bonnet pepper, and allspice, this dish is perfect for a comforting meal. Whether made on the stovetop, in the slow cooker, or with the Instant Pot, the stew results in deliciously tender meat and a thick, aromatic gravy that’s perfect for pairing with rice. It’s a true Jamaican classic that brings warmth, depth, and a bit of spice to your table.

Full Recipe:

Ingredients

• 3 pounds oxtails

• 3 tablespoons Worcestershire sauce

• 3 tablespoons brown sugar

• 1 teaspoon allspice

• 2 tablespoons olive oil

• 1 large onion, peeled and chopped

• 4-5 cloves garlic, minced

• 3-4 large carrots, peeled and cut into 1-inch chunks

• 2 bell peppers, seeded and chopped into 1-inch pieces

• 1 scotch bonnet pepper (or habanero pepper)

• 2 bay leaves

• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

• 2 tablespoons ketchup

• 1 tablespoon apple cider vinegar

• 2 cups beef broth

• 16 ounces canned butter beans, drained

• 1 tablespoon cornstarch

• ½ cup chopped scallions

• Salt and pepper, to taste

Directions

1. Marinate the Oxtails: In a large baking dish, combine Worcestershire sauce, brown sugar, allspice, salt, and pepper. Toss the oxtails to coat well and let marinate for at least 30 minutes, or overnight for best flavor.

2. Brown the Oxtails: Heat olive oil in a large pot over medium heat. Brown the oxtails in batches for 2-3 minutes per side, then set aside.

3. Sauté Aromatics: Add onions and garlic to the pot, sautéing until fragrant, about 2-3 minutes.

4. Build the Stew: Return the browned oxtails to the pot. Add carrots, bell peppers, scotch bonnet pepper, bay leaves, thyme, ketchup, apple cider vinegar, and beef broth. Stir to combine.

5. Simmer: Cover and cook on medium-low for 2-3 hours until the meat is tender and the sauce thickens.

6. Add Beans: Drain the butter beans and toss them with cornstarch. Stir the beans into the stew, simmer for another 5-10 minutes to thicken the stew.

7. Serve: Garnish with chopped scallions and serve hot with rice.

Nutritional Information (per serving)

• Calories: 749 kcal

• Carbohydrates: 31g

• Protein: 76g

• Fat: 35g

  • Saturated Fat: 13g

  • Monounsaturated Fat: 18g

• Cholesterol: 249mg

• Sodium: 1152mg

• Potassium: 579mg

• Fiber: 6g

• Sugar: 12g

• Vitamin A: 6408 IU

• Vitamin C: 46mg

• Calcium: 125mg

• Iron: 12mg

A Flavorful Blend of Spices

The unique flavor of Jamaican Oxtail Stew is heavily influenced by its spice blend. One of the most essential ingredients in this recipe is allspice, known locally in the Caribbean as “pimento.” Allspice gives the stew its signature warmth and complexity, with notes of cinnamon, nutmeg, and cloves. This spice, along with the heat from the scotch bonnet pepper, brings an authentic Caribbean flavor to the dish.

The Worcestershire sauce, brown sugar, and apple cider vinegar contribute to the sweet and savory base of the stew, creating a balance that elevates the oxtails’ flavor. The addition of ketchup helps round out the sauce, while thyme brings a herbaceous note that complements the other ingredients. Each element adds to the final profile of the dish, ensuring that each bite is rich in flavor.

The Importance of Marinating Oxtails

Marinating the oxtails is a key step in this recipe. The marinade, which includes Worcestershire sauce, brown sugar, and allspice, helps tenderize the meat while infusing it with flavor. Oxtails are a tougher cut of meat, and marinating them allows the flavors to penetrate the meat and start the tenderizing process even before they hit the pot.

Allowing the oxtails to marinate for at least 30 minutes is essential, but for the best results, marinate them overnight. This gives the marinade time to work its magic, ensuring that the meat will be flavorful and incredibly tender once cooked. The longer the oxtails marinate, the more deeply infused with flavor they become, making each bite melt-in-your-mouth delicious.

Slow-Cooking the Oxtails for Tenderness

Slow cooking is the secret to achieving the tender, fall-off-the-bone oxtails that this dish is known for. Once the oxtails are browned, they are simmered in a rich broth with vegetables and spices, allowing the flavors to meld together over a couple of hours. This slow-cooking process ensures that the meat becomes extremely tender and absorbs all the wonderful flavors from the broth and spices.

The longer the stew simmers, the more concentrated the flavors become. As the oxtails cook, the collagen in the meat breaks down, making the oxtails tender and juicy. The vegetables, including carrots and bell peppers, soften and meld into the sauce, adding sweetness and texture to the stew.

The Role of Scotch Bonnet Pepper and Heat

Jamaican cuisine is famous for its bold use of scotch bonnet peppers, which are a key ingredient in this Oxtail Stew. Known for their intense heat and distinct fruity flavor, scotch bonnet peppers provide the dish with a signature spicy kick. While they add a definite level of heat, they also bring a depth of flavor that complements the richness of the oxtails.

For those who are not accustomed to the heat of scotch bonnet peppers, you can control the spice level by adjusting the amount used in the recipe. You can also remove the seeds from the pepper to reduce the heat, or substitute it with a milder pepper like a habanero if necessary. However, for an authentic experience, using scotch bonnet peppers is highly recommended as they contribute to the dish’s true Jamaican flavor.

Adding Vegetables for Balance

The addition of vegetables in Jamaican Oxtail Stew is crucial for balancing the richness of the oxtails and the gravy. Carrots and bell peppers add both sweetness and texture, which contrast beautifully with the tender, savory meat. The carrots soften and become almost sweet, while the bell peppers bring a slight crunch and freshness to the dish.

The use of butter beans is another traditional element that adds heartiness to the stew. These beans soak up the flavors of the stew and contribute to the overall richness of the dish. They are a perfect complement to the oxtails, adding a creamy texture to the gravy and making the stew even more filling.

Building the Gravy: Ketchup, Vinegar, and Broth

The gravy is what makes Jamaican Oxtail Stew so comforting and irresistible. The combination of beef broth, ketchup, apple cider vinegar, and the marinade creates a thick, savory sauce that coats the oxtails and vegetables. The ketchup adds a slight tanginess and sweetness, while the apple cider vinegar provides a balancing acidity that cuts through the richness of the meat.

Beef broth is used as the base of the gravy, contributing depth and umami flavor. The long simmering time allows the broth to reduce and thicken, creating a rich, velvety sauce that perfectly complements the tender oxtails. As the stew simmers, the flavors intensify, and the meat continues to absorb the savory liquid, resulting in a hearty, satisfying dish.

Cooking Methods: Stovetop, Slow Cooker, and Instant Pot

Jamaican Oxtail Stew can be made using a variety of cooking methods, depending on your time constraints and equipment. On the stovetop, the oxtails are browned and then simmered in a large pot over medium-low heat for 2-3 hours, resulting in tender meat and a thick sauce. This method allows for more control over the cooking process, as you can monitor the stew and adjust the heat as needed.

For a more hands-off approach, the slow cooker is an excellent option. After browning the oxtails and sautéing the aromatics, everything can be transferred to the slow cooker and cooked on low for several hours. The slow cooker will work its magic, slowly tenderizing the meat and allowing the flavors to meld together. This method is perfect for busy individuals who want to come home to a fully cooked meal.

Alternatively, you can use an Instant Pot for a quicker cooking time. By using the pressure cooking function, you can cook the oxtails in about 45 minutes to an hour, achieving tender meat and a flavorful gravy in a fraction of the time.

Serving the Jamaican Oxtail Stew

Jamaican Oxtail Stew is typically served with rice, which helps absorb the rich sauce and makes the dish even more filling. The rice also provides a neutral base that balances the heat and bold flavors of the stew. Additionally, the stew can be served with fried plantains or a simple side salad for added texture and freshness.

For a traditional touch, garnish the stew with chopped scallions, which add a burst of color and a mild, oniony flavor. This dish is often enjoyed as part of a larger family meal or festive occasion, where it is shared among loved ones and savored slowly, bite by bite.

Conclusion

Jamaican Oxtail Stew is a dish that brings together a wonderful combination of flavors, textures, and cultural heritage. The tender oxtails, aromatic spices, and thick, savory gravy create a meal that is both comforting and exciting to the palate. Whether you prepare it on the stovetop, in the slow cooker, or with an Instant Pot, this dish is sure to become a favorite in your kitchen.

With its rich, spicy, and slightly sweet profile, Jamaican Oxtail Stew offers a unique and unforgettable dining experience. It’s a dish that brings warmth and depth to any table, making it a perfect choice for special occasions or whenever you crave a hearty, flavorful meal.