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Jamaican Oxtail Stew

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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.

Jamaican Oxtail Stew

If there is one Jamaican dish that is real popular and a favorite of many, is this Jamaican Oxtail Stew with broad 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. 

Jamaican Oxtail Stew

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!

Jamaican Oxtail Stew

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, 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, make sure you pick out the ones with less  visible fat.

 Jamaican Oxtail Stew

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 necessary especially with non- organic cows. Enjoy!!!!

 

Watch How to Make It

 

4.91 from 77 votes
Print
Jamaican Oxtail Stew
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

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.

Course: Main
Cuisine: Jamaican
Servings: 6 people
Calories: 470 kcal
Author: AfricanBites
Ingredients
  • 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
US Customary - Metric
Instructions
  1. Season oxtail with, salt and pepper. Set aside
  2. 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
  3. 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.

  4. 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.

  5. About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
  6. Season with salt according to preference.

 

Nutrition Facts
Jamaican Oxtail Stew
Amount Per Serving
Calories 470 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Cholesterol 166mg 55%
Sodium 800mg 33%
Potassium 243mg 7%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 1g
Protein 50g 100%
Vitamin A 3.9%
Vitamin C 7.6%
Calcium 5.7%
Iron 43.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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 IMG_5994 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 IMG_6001 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. Make sure garlic doesn’t burn IMG_6021 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. IMG_6025 About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock IMG_6042 Adjust thickness of soup with water or stock and seasonings. Throw in some parsley if desired (about 1 tablespoon or more).IMG_6049

JAMAICAN-OXTAIL-STEW

Comments

  1. Amy says

    16 May, 2019 at 12:29 pm

    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

    Reply

    • Lauren says

      9 Jun, 2019 at 2:15 pm

      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!

      Reply

  4. Ginny Jones says

    15 Apr, 2019 at 3:45 pm

    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!

    Reply

  6. Norah Tapera says

    28 Mar, 2019 at 6:23 am

    Love this recipe. Been using it for years. Thanks Imma and for the FB videos as well . Absolutely love them

    Reply

  7. Ramona says

    9 Mar, 2019 at 12:47 pm

    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.

    Reply

    • Duncan Rowe says

      24 Mar, 2019 at 5:38 pm

      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.

      Reply

      • Mary says

        7 Apr, 2019 at 2:27 am

        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..

        Reply

  8. massiel says

    6 Mar, 2019 at 9:22 pm

    Hi! Love all of your recipes! Should I double all of the ingredients for double the amount of oxtails?

    Reply

  9. Danielle says

    4 Mar, 2019 at 4:15 pm

    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!

    Reply

  10. Rob says

    1 Mar, 2019 at 11:51 am

    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!

    Reply

  14. Maya says

    27 Jan, 2019 at 12:24 am

    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.

    Reply

  15. Carla says

    19 Jan, 2019 at 9:42 am

    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

    Reply

  17. sam says

    16 Jan, 2019 at 5:57 pm

    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.

    Reply

  18. Jimi says

    11 Jan, 2019 at 4:54 pm

    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!

    Reply

  19. Cameron says

    9 Jan, 2019 at 9:25 pm

    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?

    Reply

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