Jamaican Oxtail Stew – This braised oxtail with butter beans not only has a complex note from allspice but also that familiar garlic, thyme, scotch bonnet and onion medley. It’s fall-off-the-bone tender.
If there is one Jamaican dish that is extremely popular and a favorite of many, is this Jamaican Oxtail Stew with butter beans. It is truly loved by many, myself included. As a matter of fact, it has gotten me in trouble plenty of times. I use to work not too far from a Jamaican restaurant and would order it 3-4 times a week.
Lets just say, ordering it more often is not a wise decision for my wallet nor my waistline. But I can certainly tell you my belly was pretty happy.
I know, here in the U.S. oxtails don’t get that much love compared to other cuts of meat but it should. And you should put it on your food bucket list and try it at least once. Furthermore, it’s tail-end delicious, finger licking good. AND you are going to want to nibble on the bone and beat yourself for not trying it out sooner.
Yes, talk about soul satisfying! This one is out of this world, just INCREDIBLE!
Now lets delve more into oxtails. Oxtails are great for braising and require a long cooking time — usually about 2-3 hours. Slow cooking breaks down the connective tissue and renders it tender and allows it to fall off the bone. Which is what I recommend, especially for first timers.
Unless you are like me, I like it with some bite to it and love to suckle and nibble the bones – a cultural thing. Additionally, if you can have the butcher cut the oxtail into medium pieces, that’d be good. It helps cut down on the cooking time. Oh, and make sure you pick out the ones with less visible fat.
Jamaican oxtail stew is usually made with broad beans. If broad beans are not available, use lima beans or use large white beans. Serve this coconut rice or rice and beans.
Tips and Notes
- If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. I did not include it here.
- If you have particularly fatty oxtail be sure to spoon out the thin layer of fatty oil, about 1 hour into boiling. Not traditional but sometimes a necessity especially with non-organic cows. Enjoy!!!!
Watch How to Make It
Jamaican Oxtail Stew- This braised oxtail with butter beans not only have a complex note from allspice but also that familiar garlic, thyme, scotch bonnet and onion medley. Fall of the bone tender.
- 2 -3 tablespoon cooking oil
- 1- 2 pounds oxtail cut up medium pieces
- 1 onion chopped
- 2 teaspoon minced garlic
- 1- teaspoon fresh chopped thyme
- ½ teaspoon smoked paprika
- 1 tablespoon ketchup /tomato paste
- 1 Whole Scotch bonnet pepper
- 2 green onions chopped
- 5-6 Whole pimento seeds (allspice),
- 1 Tablespoon Worcestershire sauce
- 1- teaspoon curry or more adjust to preference
- 15 ounce can butter beans , rinsed and drained
- 1 teaspoon browning (optional)
- 1 Tablespoon bouillon powder or cube (optional)
- Salt to taste
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Season oxtail with, salt and pepper. Set aside
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In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
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Add onions, green onions, garlic, thyme, all spice, worcestershire,smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
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Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
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About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
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Season with salt according to preference.
How to Make Jamaican Oxtail Stew
Cut your oxtail in medium pieces and trim excess fat. Season with salt and pepper and saute for about 3-5 minutes on both sides 
In a large pot, heat oil over medium heat, until hot, and then add the oxtail. Sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desired, drain oil and leave about 2-3 tablespoons 
Add onions, green onions, garlic, thyme, all spice, Worcestershire sauce, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute. Make sure garlic doesn’t burn 
Then add about 4- 6 cups of water, it’s best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan. Season with salt according to preference. 
About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock 
Adjust thickness of soup with water or stock and seasonings. Throw in some parsley if desired (about 1 tablespoon or more).
Can I use a pressure pot to reduce cook time
Hi, Onyeka. I haven’t tried it personally using a pressure cooker. But some of our readers here have shared that the following:
“I sautéd and pressure cooked in my instant pot for 25 mins and finished on the stove which worked perfectly!! ”
“The first time I did this recipe i pressure cooked for 45 minutes. I also added ginger, soy sauce, and 2 chopped carrots. I think I used dry large Lima beans and put in with the rest of the ingredients. My family loved it so much that when the meat finished they put the sauce with beans leftovers over rice and we’re still raving the next day. I’m cooking it again tonight again but with canned butter beans. So I will probably take it off pressure after 40 minutes and then add the beans and continue to simmer.”
Hope this helps. Please do let me know how it turned out for you. Happy cooking!
Absolutely! The only way I cook them…saves so much time. Use the saute function for the first steps, then switch to pressure cook. I cook them at least once a week. ❣
I absolutely love this recipe! It’s a hit with everyone who gets to taste. I can’t seem to find Scotch Bonnet peppers where I reside. I use the Manzanillo Yellow Pepper and it came out good. Thank you so much for sharing this delicious Dish. Keep the Oxtail recipes coming!
So happy to hear this kay. Thanks for the feedback .
The bomb.com / Sooo addicting 🙂
My wife and I are putting together this recipe again the first time we cooked it it was outstanding, delicious, fulfilling..we have this recipe saved for future use.
Thank you taking the time to share with my wife and I your recipes.
Thank you Paul! It is my pleasure sharing these recipes with you all!
omg this recipe was truly amazing. ❤️❤️❤️❤️❤️❤️
Awesome!
I agree!!
I about had a Meg Ryan moment the minute the first bite hit my mouth. Seriously good!
As a Jamaican, I have cooked Oxtail and butter beans for years. Your inclusion of Worcestershire sauce and a little curry powder increase the deliciousness of this dish.
I’ve been craving Jamaican oxtail for soo long and I am so glad I came upon your recipe!! This recipe was damn good!! I’m stuffed and I’m still craving some more !!
I just made this wonderful recipe tonight and oh my gosh, bloody amazing! Thank you so much. Our two happy tummies thank you too. Wonderful food!xxxx
One of the easiest and tastiest recipes. Family loves it and my daughter is cooking it by herself. Thanks
So delicious! I make this once a year and my family always looks forward to it!
Has anyone every made this in a pressure cooker?
The first time I did this recipe i pressure cooked for 45 minutes. I also added ginger, soy sauce, and 2 chopped carrots. I think I used dry large Lima beans and put in with the rest of the ingredients. My family loved it so much that when the meat finished they put the sauce with beans leftovers over rice and we’re still raving the next day.
I’m cooking it again tonight again but with canned butter beans. So I will probably take it off pressure after 40 minutes and then add the beans and continue to simmer.
Thank you Imma!
Aweosme! Thanks for taking time out this share this with us Lauren
Made this for the 2nd time tonight and it was even better that the first. Easy directions, had all ingredients on hand. Thank you for sharing
and it was even better this time Leftovers tomorrow. YUM!
Just made this and the whole family were begging for more.
Thanks for this
Love this recipe. Been using it for years. Thanks Imma and for the FB videos as well . Absolutely love them
I want to make your Jamaican Ox Tail Stew. I only have ground Allspice how much would I use for this delightful dish? I love all the dishes I have tried from your site.
6 allspice berries grinds to about a teaspoon’s worth, depending on their size. I’ve made this recipe twice now and it’s very tasty indeed.
I cooked it it march 2019 and it wad great I loved it not just myself but others who I shared it with, thanks for your recipe and I am about to cook some right this minute..
Hi! Love all of your recipes! Should I double all of the ingredients for double the amount of oxtails?
Made this for the first time and it is exactly as I remember it from growing up in Toronto and many Jamaican restaurants! Thanks for sharing!
I decided to make Oxtail Stew for the first time, Googled, and I found your site again! I will be using your recipe for reference when I make mine.
Just so I understand, when you say “1 Whole Scotch bonnet pepper” you mean to leave it whole (I can see where chopping it up would overpower the rest of the ingredients).
Thanks again!
Yes, leave it whole, do NOT chop it up. Scotch Bonnets are very HOT. I’m Jamaican so I know.
GREAT♥️♥️♥️♥️♥️♥️♥️♥️♥️
I only have three things to say
WOW,
Thank you,
Are you married??because anyone that has this recipe in there aresenol can cook.
Has anyone cooked them using a crockpot?
Yes! I definitely like browning my oxtails before I place into the crockpot.
How would you do this recipe if using a crockpot instead of the stove?
Hi Jenna, check out this slow cooker oxtail here .https://www.africanbites.com/slow-cooker-oxtail-soup/
Made this for the first time and struggled to find what I thought would be an authentic Caribbean recipe. Thought I would give it a try. Absolutely delightful!!! The dish reminds me of my grandma 100%. I sautéd and pressure cooked in my instant pot for 25 mins and finished on the stove which worked perfectly!! This is my new go to recipe and my husband and 2 girls also devoured it.
Hi Imma,
Stumbled across this reciepe on pintrest and so glad I did. I havd made this now about 3 times and it is AWESOME every single time. My husband and I love carribean food and often would get oxtails at our fav jamacian spot but after making this dish he now will only eat oxtails when I make them thanks to you. A winner and keeper for sure. Thanks for posting and sharing. Big ups
My first time making oxtails and they were off the CHAIN!!! Thank you Imma, You are the BESt!!!
Tried this recipe for the first time tonight. Used the prescribed amount of ingredients and started with 4 cups of water. Although the flavours are there which are excellent I found the recipe to be too soupy.
Awesome! Made previously, but not in a while. Used canned Lima beans at the end. Put a cup of burgundy vino rinsing a bottle of Heinz Ketchup in as well as more curry (you can’t even taste it) and Tobasco sauce (10 “hits”) lol Also celery, carrots and small red potatoes, one extra onion! Thank you for being my guide this time!
This is one of my favorite dishes and I can’t wait to try this recipe this weekend! Would it be too much to alter the recipe a bit and add potatoes and carrots?
Feel free to add extra veggies. Enjoy!
I believe you saved my marriage with this recipe! Tried it for the first time and then again a few days ago. Needless to say it was a complete success and loved by my family! Thank you ever so much!
Just made this soooo delicious. Put two scotch bonnets because I love the heat and flavour.