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Home / Mains / Beef

Jamaican Oxtail Stew (Plus Video)

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Author: Imma Published:3/17/2022Updated:3/17/2022
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Jamaican Oxtail Stew is out-of-this-world delicious oxtails braised with butter beans in a flavorful deep gravy spiced up with allspice, thyme, curry, Scotch bonnet pepper, Worcestershire sauce, and browning sauce. It’s fall-off-the-bone tender and a must-have on your fall and winter rotation!

Jamaican oxtail stew with butter beans in a skillet

If there is one Jamaican dish that is all-out famous and a favorite of many, this Jamaican Oxtail Stew with butter beans surely bags the top spot. Most people, including myself, truly love this exquisite dish. In fact, it has gotten me in trouble plenty of times. 

I used to work not too far from a Jamaican restaurant and would order it 3-4 times a week. Let’s just say that ordering it that often wasn’t good for my wallet or my waistline. But I can certainly tell you my belly was purring with pure joy!

Contents…

Recipe Ingredients
How to Make
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storing
FAQs
What to Serve
More Jamaican Recipes You’ll Love
Watch How to Make It

What is an Oxtail?

a bowl of Jamaican oxtail stew with a Scotch bonnet on the side

I know in the U.S., oxtails don’t get as much love as other cuts of meat, but they should. So you go ahead and put it on your food bucket list and try it at least once. Furthermore, it’s so finger-licking good you’re going to want to nibble the bone and beat yourself up for not trying it sooner.

Getting to the nitty-gritty—oxtails are skinned cows’ tails.

The butcher usually cuts them into sections for easier handling. And oxtail is good for you because it has lots of marrow and collagen, making it great for soups, stocks, and braises.

At one point, oxtail was a staple for underprivileged families due to its high-fat content, longer cooking time, and low price. But as the years passed, it turned into a gourmet dish, and prices skyrocketed, so I usually stock up on them if they’re on sale.

What Goes in Jamaican Oxtail Stew

spices and seasonings for the oxtail meat

Just two words sum up this oxtail recipe – soul-satisfying! It has become an indisputable favorite for many of my readers and me. In fact, it is one of the most raved recipes here on the blog.

If you’re still on the fence, please take the time to read the lovely reviews below, and you’ll see what I’m talking about.

For this incredibly delicious and easy Jamaican Oxtail Stew, you’ll need the following below:

  • Oxtails – If the star of this show isn’t in your local supermarket (try asking someone in the meat department), check out an ethnic market or your local butcher at a specialty meat shop. Beef neck bones or shank is the next best option. I’ve also tweaked this recipe a bit by seasoning first the oxtail meat with bouillon powder, garlic, green onions, thyme, salt, and pepper before browning them.
Jamaican oxtail stew ingredients
  • Seasonings – Onion, garlic, thyme, curry, beeef bouillon, ketchup or tomato paste, Scotch bonnet pepper or habanero, allspice (pimento seeds), Worcestershire sauce, and homemade curry powder all contribute to a super delicious flavor explosion. Feel free to adjust these beauties to your taste. You can even leave out the hot ones for a kid-friendly version.
  • Butter Beans – Also called lima beans, they’re soft and melt-in-your-mouth for a soul-satisfying crowd-pleaser. You can swap them out with any large white beans, like cannellini or Great Northern beans.
  • Browning Sauce – This ingredient is a color-enhancer and totally optional. It’s basically browned sugar, so it balances any tartness leftover from the tomato paste and adds the gorgeous chocolate brown color. Leave it out if you’re avoiding sugar.

How to Make Jamaican Oxtail Stew

seasoning and browning the oxtail meat first
  1. Rub the oxtail with salt, pepper, minced garlic, thyme, bouillon powder, and green onions. Tightly cover and refrigerate for at least 2 hours or overnight. When ready to cook, remove from the fridge and shake off any visible onions or herbs from the oxtail meat. Set aside. (See notes 1) (Photos 1-3)
  2. Brown the meat. In a large pot, heat oil over medium heat until hot, and then saute the oxtail, frequently stirring while scraping any browned bits off the bottom of the pot until the oxtail pieces are browned. If desired, drain the oil, leaving 2-3 tablespoons. (Photo 4)
how to make Jamaican oxtail stew
  1. Seasonings – Add onions, garlic, thyme, pimento seeds, or allspice, then stir for about a minute. Throw in the browned oxtails, followed by Worcestershire sauce, browning sauce, tomato paste, bouillon powder, curry powder, green onions, and stir for another minute. (Photos 5-8)
  2. Pour in Water – Then add about 4-6 cups of water; it’s best to start with 4 cups, then add as needed. (Photo 9)
  3. Cook it Low and Slow – Bring to a boil and simmer until tender (depending on the oxtail size) for about 2-3 hours (4-5 hours at high altitude), occasionally stirring, so it doesn’t stick to the pan. (Photo 10)
  4. Add the Beans – About 20-30 minutes before removing it from the heat, add the broad beans and scotch bonnet pepper. Adjust the thickness of soup with water or stock. (Photo 11)
  5. Final Touch – Simmer 2-30 minutes, and adjust salt to taste. (Photo 12)

Recipe Variations

More Veggies Please – Want some extra veggies in this braised oxtail? Feel free! Here are what some of our readers here have added:

  • Carrots
  • Potatoes
  • Sweet potatoes
  • Corn
  • Mushrooms
  • Mustard green (added at the last 20 minutes of cooking)
  • Stewed tomatoes (at the end together with broad bean

Jamaican Chicken Stew – If you want to replace the beef with chicken, reduce the cooking time to half an hour, then add the broad beans and cook for another half hour.

Tips and Tricks

  1. I like these guys with something to bite into and love nibbling the bones – a cultural thing. However, you can ask the butcher to cut them into medium pieces, let the stew cool, and then remove the meat from the bones. Save the bones for bone broth and put the boneless beef back in the pot, reheat, and serve.
  2. Asking the butcher to cut them into smaller pieces reduces cooking time. Just make sure you pick out the ones with less visible fat.
  3. Oxtail needs low heat and lots of time to get tender. Cook them on a llloooww simmer, and if they still seem a little tough after three hours, just give them more time. The meat should be practically falling off the bone. 

Make-Ahead Instructions

Stews are great for making ahead. After the stew is done, let it cool, then keep it in the fridge for a day or two. Or you can freeze stew for up to three months.

Serving and Storage

Serve – This Jamaican oxtail stew is oh so good, steaming hot in a big bowl over rice or mashed potatoes.

Store leftovers for three or four days in an airtight container in the fridge or three months in the freezer.

Reheat – Thaw the oxtail stew overnight in the fridge if frozen, then reheat in a saucepan on low until heated through.

a close-up shot of Jamaican oxtail stew with beans in a white bowl

FAQs

Can you cook oxtails in a slow cooker?

Yes, you can! Simply follow the instructions as described in the recipe box. Then reduce the water to about 2-3 cups and add to the slow cooker. Slow cook for about 5 hours or more, depending on the oxtail size and preference, until tender.

How long do oxtails take to cook?

Oxtails are great for braising and require a long cooking time — usually about 2-3 hours (4-5 hours at high altitude). Slow cooking breaks down the connective tissue, rendering it fall-off-the-bone tender and fabulicious. 

Can You Cook Oxtail Stew in a Pressure Cooker?

Although I haven’t personally tried making this recipe in a pressure cooker, our beautiful readers took their time to leave some instructions on cooking oxtail stew in a pressure cooker.
1. Start with the “Saute” setting for the first three steps in the recipe box and carefully brown the oxtail pieces on both sides – about 2-3 minutes per side. 
2. Remove the oxtail and saute the onions, green onions, garlic, thyme, allspice, Worcestershire, and smoked paprika, stirring for about a minute. 
3. Next, throw in the Scotch bonnet pepper, tomato paste, bouillon, and curry powder, stir for another minute.
4. Return the browned oxtails and deglaze your pressure cooker with water or stock and switch to pressure cook for 40-45 minutes, depending on the size of the oxtails. Lastly, add the beans and continue simmering them for about 5-10 minutes or until the sauce thickens and the butter beans are warmed.

What to Serve with Jamaican Oxtail Stew

This stew is the perfect entree for the following sides.

  • Caribbean Rice and Beans 
  • Coconut Rice
  • Cornmeal Coo Coo
  • Grits Recipe
  • Jamaican Pigeon Peas and Rice
  • Skillet Cornbread

More Jamaican Recipes You’ll Love

Want to try more scrumptious Jamaican recipes? You’re in for a treat with these!

  • Jamaican Jerk Chicken
  • Cornmeal Porridge
  • Slow Cooker Jamaican Beef Stew
  • Easy Jamaican Curry Chicken 
  • Easter Spice Bun
  • Jamaican Beef Patty or Meat Pies

Conclusion

Jamaican oxtail stew with butter beans is the ultimate Caribbean comfort food. When you put the first bite in your mouth, you’ll understand why. Let me know how it goes for you in the comments below. Enjoy!

Jamaican oxtail stew served with Caribbean rice and beans

Watch How to Make It

This post was first published in November 2015 and has been updated with a video, additional write-up, new recipe, and fresh photos.

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a bowl of Jamaican oxtail stew with a Scotch bonnet on the side
Print

Jamaican Oxtail Stew

Jamaican Oxtail Stew is out-of-this-world delicious oxtails braised with butter beans in a flavorful deep gravy spiced up with allspice, thyme, curry, Scotch bonnet pepper, Worcestershire sauce, and browning sauce. It’s fall-off-the-bone tender and a must-have on your fall and winter rotation!
4.56 from 9 votes
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Jamaican
Servings 6

Ingredients

Oxtail Seasoning

  • 2-4 pounds (907-1814 g) oxtail, cut up medium pieces
  • salt as needed
  • 1-2 teaspoons (2-4 g) white or black pepper
  • ½ teaspoon (2.5 g) minced garlic
  • 2 teaspoons (2 g) fresh thyme
  • 1-2 teaspoons (2-4 g) bouillon powder
  • 2 green onions, diced

Jamaican Oxtail Stew

  • 2-3 tablespoons (28-42 ml) cooking oil
  • 1 medium onion, chopped
  • 1 tablespoon (8 g) garlic, minced
  • 2 teaspoons (2 g) fresh thyme, chopped
  • 5-6 whole pimento seeds (allspice)
  • 1 tablespoon (17 g) Worcestershire sauce
  • 1-2 teaspoons (5-10 g) browning sauce (optional)
  • 2 tablespoons (30 g) tomato paste (or ketchup)
  • 1 tablespoon (8 g) beef bouillon powder or cube (optional)
  • 1 teaspoon (2 g) curry, or more to taste
  • 2 green onions, chopped
  • 4-6 cups (960-1440 ml) water
  • 1 15-ounce can butter beans, rinsed and drained
  • 1 whole Scotch bonnet peppe or habanero pepper
  • salt to taste

Instructions

  • Rub the oxtail with salt, pepper, minced garlic, thyme, bouillon powder, and green onions. Tightly cover and refrigerate for at least 2 hours or overnight. When ready to cook, remove from the fridge and shake off any visible onions or herbs from the oxtail meat. Set aside. (See notes 1)
  • In a large pot, heat oil over medium heat until hot, and then saute the oxtail, frequently stirring while scraping any browned bits off the bottom of the pot until the oxtail pieces are browned. If desired, drain the oil, leaving 2-3 tablespoons.
  • Add onions, garlic, thyme, pimento seeds, or allspice, then stir for about a minute. Throw in the browned oxtails, followed by Worcestershire sauce, browning sauce, tomato paste, bouillon powder, curry powder, green onions, and stir for another minute.
  • 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 simmer until tender (depending on the oxtail size) for about 2-3 hours (4-5 hours at high altitude), occasionally stirring, so it doesn't stick to the pan.
  • About 20-30 minutes before removing it from the heat, add the broad beans and scotch bonnet pepper. Adjust the thickness of soup with water or stock.
  • Simmer 20-30 minutes, and adjust salt to taste.

Tips & Notes:

  1. If you don’t have that much time, you can skip marinating the oxtail meat or simply just season it with salt and pepper. (as seen in the video). Feel free to add 1/2 teaspoon of paprika when making the stew for added smokey peppery taste.)
  2. If you don’t have browning sauce on hand, just leave it out completely. 
  3. I like these guys with something to bite into and love nibbling the bones – a cultural thing. However, you can ask the butcher to cut them into medium pieces, let the stew cool, and then remove the meat from the bones. Save the bones for bone broth and put the boneless beef back in the pot, reheat, and serve.
  4. Asking the butcher to cut them into smaller pieces reduces cooking time. Just make sure you pick out the ones with less visible fat.
  5. Oxtail needs low heat and lots of time to get tender. Cook them on a loooww simmer, and if they still seem a little tough after three hours, just give them more time. The meat should be practically falling off the bone. 
  6. To thicken the gravy, add a few slices of potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of our readers has used corn starch slurry towards the end with good results.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
 

Nutrition Information:

Serving: 200g| Calories: 470kcal (24%)| Carbohydrates: 14g (5%)| Protein: 50g (100%)| Fat: 22g (34%)| Saturated Fat: 9g (56%)| Cholesterol: 166mg (55%)| Sodium: 800mg (35%)| Potassium: 243mg (7%)| Fiber: 4g (17%)| Sugar: 1g (1%)| Vitamin A: 195IU (4%)| Vitamin C: 6.3mg (8%)| Calcium: 57mg (6%)| Iron: 7.8mg (43%)
Author: Imma
Course: Main
Cuisine: Jamaican
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Comments & Reviews
  1. Jamiya says

    Posted on 6/13 at 8:30PM

    5 stars
    This is the best recipe! Ever! I literally triple the recipe because my whole family loves it. The flavor is astounding. I usually use only one habenero and some Jamaican curry scotch bonnet hot sauce for some added flavor since scotch bonnets are hard to come by.

    Reply
    • Imma says

      Posted on 6/14 at 10:08AM

      Thank you for showing your love and sharing your experience. You made my day, Much Love!!!

      Reply
  2. Luz Parris says

    Posted on 4/17 at 12:04PM

    Hi. Thank you for all your recipes. I’ve tried a few & they are all delicious. Just one question, Do you still have the older recipe ? My family absolutely loves that one.

    Reply
    • ImmaculateBites says

      Posted on 4/19 at 5:00PM

      Hi Luz,
      So happy to hear this . Here is the older recipe

      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 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

      . Cooking method is pretty much the same. The major difference is seasoning the chicken before browning, using scotch bonnet pepper and more browning sauce .
      Happy Cooking

      Reply
      • Luz Parris says

        Posted on 4/26 at 4:45PM

        Thank you so much!!!!!’nnnnn

      • Amina says

        Posted on 4/27 at 6:38AM

        Great to see your love for the old recipes too. Thanks

  3. Joxy says

    Posted on 4/16 at 3:52PM

    Thank you for all you do. Do you happen to still have the old recipe? It was my go to for oxtail for years, unfortunately I never saved it. I prefer it to this one.

    Reply
  4. Tony S says

    Posted on 4/4 at 4:14PM

    Made this in a slow cooker on low for 7 hours, added a diced potato and the beans then cooked for 90mins more on low. Cooled and took meat off the bone. Used 5 cups of water which gave three good portions plus two mugs of soup – stick blended. Reheated meat in a pan. Great taste.

    Reply
    • Amina says

      Posted on 4/5 at 9:46AM

      Great to hear that you customized it. Try some other recipes you would love them too.

      Reply
  5. Chelle says

    Posted on 3/28 at 9:51AM

    Oxtails haven’t gotten much love in the US historically. They were originally considered a throw-away piece of meat, eaten mostly by slaves and people of color in other countries. Until recently, there was not a lot of talk about their delicious, so Imma is correct.

    Anyway, I’ve made this recipe twice and will make it again tomorrow. I came to check that I had all the ingredients necessary. It is by far the best recipe I’ve used.

    Reply
  6. Lisa Sullivan says

    Posted on 3/23 at 5:01PM

    5 stars
    Just made the oxtails recipe going to try it now! I love your website!

    Reply
    • imma africanbites says

      Posted on 3/23 at 11:00PM

      Thank you, Lisa, for stopping by. Please do let me know how this one turns out for you. Happy cooking!

      Reply
  7. Terrell says

    Posted on 3/21 at 10:17AM

    Hi!,
    I’m a huge fan of your website! I was wondering can you prepare beef stew meat the same way? I would think it would give the same flavor with a much cheaper cut of beef. Thanks.

    Reply
    • Alice says

      Posted on 5/13 at 1:23PM

      Terrell, you read my mind!

      Reply
      • Amina says

        Posted on 5/14 at 1:00PM

        Alright, we note your request as a suggestion. Once we worked on the recipe you will definitely have it on the blog. Thank you!

  8. Karen Jackson says

    Posted on 3/18 at 5:57AM

    5 stars
    I can’t wait to try it. Just reading your instructions makes my mouth water. I would like to make this for Easter. Thank you tips and notes. This is my first time writing to you

    Reply
    • imma africanbites says

      Posted on 3/18 at 6:03AM

      Hi, Karen. Thank you for taking the time to comment. I’m so excited for you to try this one. Please do let me know how it turns out for you. Enjoy!

      Reply
  9. Deborah A Nears says

    Posted on 3/18 at 12:14AM

    Nice recipe with some good add-ins.

    YOU WROTE: “I know oxtail meat doesn’t get that much love here in the U.S”.

    I guess you don’t know much about the US. Or, maybe you were referring to your customer base.

    Reply
    • Jerry says

      Posted on 3/26 at 3:04PM

      Oxtail doesn’t get any love in the states. A lot of my friends and family don’t like the fattiness or the fact that it is oxtail. More for me and my peeps that know good food! I’m looking forward to making this tonight!

      Reply
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