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.

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. 

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, 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 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

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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.

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 desire drain oil and leave about 2-3 tablespoons 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 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).