Jamaican Oxtail Stew Recipe Braised in a flavorful gravy with butter beans, this out of this world delicious oxtail is seasoned with allspice, thyme, paprika, scotch bonnet pepper, curry powder and browning sauce to make it so tender it falls off the bone easily. A must-have dish for autumn and winter.
If there was one dish that Jamaican cuisine is most famous for, it would definitely take the top spot. Most people, including me, absolutely adore this delicious dish. In fact, it has gotten me in trouble many times.
I used to work not far from a Jamaican restaurant, so I’d order Jamaican food three or four times a week. It wasn’t good for my wallet or my waistline, but it made my stomach rumble with pure joy.
What is oxtail stew?
I know oxtail doesn’t get as much love as other meats in America, but it deserves more, so put Jamaican Oxtail Stew on your bucket list, plus it’s so finger-licking good you’ll be nibbling away at the bone and regretting not trying it sooner.
To get straight to the point, oxtail is the tail of a cow. Butchers will usually cut it up into manageable pieces. And oxtail is good for you because it’s high in bone marrow and collagen, making it perfect for soups, stocks, and stews.
Oxtail was once a staple food for underprivileged families because it’s high in fat, takes a long time to cook and is cheap. But over the years it has become a luxury dish and prices have skyrocketed. So I always stock up on it when it’s on sale.
What’s in Jamaican Oxtail Stew?
This oxtail recipe can be summed up in two words: It fills my heart! This has become an undisputed favorite for many of my readers and for me. In fact, it’s one of the most raved about recipes on this blog. If you’re still on the fence, take a moment to read the lovely reviews below and you’ll see what I mean.
- Cow tail – If the star of the show isn’t available at your local supermarket (ask the meat counter), look for it at ethnic markets or local butcher shops. Beef neck bones or shanks are the next best option.
- seasoning – Onion, garlic, thyme, smoked paprika, ketchup or tomato paste, Scotch bonnet pepper or habanero, allspice, Worcestershire sauce, Homemade curry powder All of this contributes to a super delicious flavor explosion. Feel free to adjust these beautiful flavors to your liking – you could even leave out the spiciness for a kid-friendly version.
- Butter beans – Also known as lima beans, these beans are soft and melt in your mouth, making them a crowd pleaser. You can also substitute larger white beans, such as cannellini beans or great northern beans.
- Browning Sauce – This optional ingredient is a color enhancer. It’s basically brown sugar, so it counteracts any acidity left over from the tomato paste and adds a beautiful chocolate brown color. If you want to avoid sugar, leave it out.
How to make Jamaican Oxtail Stew
- Rub the oxtail Season with salt and pepper and set aside. Heat oil in a large pot over medium heat and fry the oxtail when hot, stirring frequently and scraping up any browned bits from the bottom, until the oxtail is browned. Drain off all but 2 to 3 tablespoons of oil, if necessary. (Photos 1-2)
- seasoning – Add the onion, green onions, garlic, thyme, allspice, Worcestershire sauce and smoked paprika and stir for about 1 minute. Add the Scotch bonnet pepper, tomato paste, bouillon and curry powder and stir for another minute. (Photos 3-4)
- Pouring water – Next, add about 4-6 cups of water. It’s best to start with 4 cups and add more as needed. (Photo 5)
- Cook slowly over low heat – Bring to a boil and simmer until tender (depending on the size of the oxtail), approximately 2-3 hours (4-5 hours at higher altitudes), stirring occasionally to prevent it sticking to the pot.
- Add beans – Add the broad beans 20-30 minutes before removing from heat and adjust the consistency with water or broth. (Photo 6)
- Finishing touches – Simmer for 20-30 minutes and adjust salt to taste.
Recipe Variations
- More vegetables please – Want to add some more vegetables to this braised oxtail? Some readers add carrots, Irish potatoes, sweet potatoes, corn, mushrooms, mustard greens (in the last 20 minutes of cooking), and stewed tomatoes (along with broad beans).
- Jamaican Chicken Stew – If you substitute chicken for the beef, reduce the cooking time to 30 minutes. Then add the broad beans and cook for another 30 minutes.
Tips and Tricks
- I like to have it with something to chew on, and I love nibbling on the bones. It’s a cultural thing. But you can have your butcher cut it into medium sized pieces and remove the meat from the bones once the stew has cooled. Save the bones for the bone broth and return the boneless beef to the pot, reheat and serve.
- Ask your butcher to cut it into smaller pieces, which will reduce cooking time. Make sure to choose meat that is lean.
- The oxtail needs to be cooked thoroughly over low heat until it is tender. Cook it slowly. If it is still a little tough after 3 hours, cook it for a little longer. The meat should easily come off the bone.
Preliminary steps
Stew is great to make ahead: Once the stew is cooked, cool and store in the refrigerator for 1-2 days, or you can freeze it for up to 3-4 months.
Serving and Storage
Jamaican oxtail stew is delicious served hot over rice or mashed potatoes.
Any leftovers can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-4 months. If the oxtail stew is frozen, thaw it in the refrigerator overnight and then reheat in a saucepan over low heat until warmed through.
FAQ
Yes you can! Just follow the instructions on the recipe box. Reduce the water to 2-3 cups and add to the slow cooker. Slow cook for 3-5 hours or more until tender, depending on the size of the oxtail and your preferences.
Cow tail Stew It requires a long cooking time (2-3 hours, 4-5 hours at higher altitudes) which breaks down the connective tissue resulting in meat that is so tender it falls off the bone easily.
I haven’t made this recipe in the Instant Pot myself, but one of our lovely readers took the time to leave some instructions for you.
1. Begin the first three steps on the “Saute” setting, carefully searing the oxtail for 2-3 minutes on each side.
2. Remove the oxtail and add the onion, spring onion, garlic, thyme, allspice, Worcestershire sauce and smoked paprika and sauté for about 1 minute.
3. Next, add the Scotch bonnet pepper, tomato paste, bouillon, and curry powder and stir for another minute or so.
4. Return the browned oxtail to the pressure cooker, add water or broth to remove the browned bits, and switch to pressure cooking for 40-45 minutes depending on the size of the oxtail.
5. Finally, add the beans and simmer for 5-10 minutes until the sauce has thickened and the butter beans are warmed through.
What goes well with Jamaican oxtail stew?
This wonderful stew Caribbean Rice and Beans or Mashed potatoes. Garlic Roll Bread or Cornbread It’s also a great combination. Sorrel drink And add sliced Rum cake Towards the grand finale.
More Amazing Jamaican Recipes You’ll Love
- Jamaican Jerk Chicken
- Cornmeal porridge
- Easy Jamaican Curry Chicken
- Easter spice bread
- Jamaican beef patty or meat pie
See how it’s made
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This post was originally published in November 2015 and has been updated with videos, additional articles, new photos and videos.
