Jamaican Oxtail Stew (Plus Video)

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?

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

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.

• 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

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)

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.

FAQs

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!

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.