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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!
4.79 from 19 votes
Prep: 10 minutes mins
Cook: 2 hours hrs
Total: 2 hours hrs 10 minutes 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. Avito Dos Remedios says

    Posted on 3/17 at 9:26AM

    Great recipe. Loved it very much.

    Reply
    • imma africanbites says

      Posted on 3/17 at 1:59PM

      Thank you, Avito. This is also one of my favorite recipes here on the blog!

      Reply
  2. Deni says

    Posted on 2/6 at 9:12AM

    I made this today. Boy it is good stuff. I wouldn’t change a thing about the recipe !!

    Thank you for sharing.

    Reply
  3. Sarah Tomori says

    Posted on 11/28 at 1:41PM

    I made this for the first time for my family today, and they absolutely LOVED it!

    I actually upped on the all the spices for even more flavour, and in addition I added onion powder, garlic powder, carrots, honey and soy sauce.

    It took me about 1+ hour to brown the oxtail pieces, as mine some were quite large. Then I let it simmer in the pot for 3,5 hours and they came out perfectly tender.

    Reply
  4. Mario Nunez says

    Posted on 11/12 at 3:10PM

    It looks like you garnished the stew with a fresh herb before serving. Is that parsley?

    Reply
    • ImmaculateBites says

      Posted on 11/13 at 8:32AM

      You can use parsley or onion leaves too. 🙂

      Reply
  5. Mar says

    Posted on 11/10 at 8:12AM

    5 stars
    I didn’t have beans so added potatoes and chickpeas and it was lushhh. I didn’t have a pot deep enough to submerge the meat fully so kept turning every 20 min instead and after 3 hours was still rock hard. But I got it into a deep pot the next day and cooked 3 more hours and was lovely super soft meat and all the fat had melted. And the smell that filled the house was incredible. Also really nice with a bit of lemon and coriander to serve

    Reply
    • ImmaculateBites says

      Posted on 11/10 at 1:42PM

      Soo glad you loved it! 🙂

      Reply
  6. Priscilla says

    Posted on 10/15 at 9:32PM

    5 stars
    Great, easy to follow recipe for a delicious stew. Also super helpful how you can tick off ingredients as you add them. Thanks for an awesome recipe

    Reply
    • ImmaculateBites says

      Posted on 10/17 at 9:20AM

      You are always welcome, Priscilla! 🙂

      Reply
  7. Viviene Anderson says

    Posted on 10/5 at 5:56PM

    I love these recipe they look rather interesting i must try it

    Reply
    • ImmaculateBites says

      Posted on 10/6 at 8:09AM

      Thanks hun!

      Reply
  8. Jeaneen says

    Posted on 7/18 at 1:38PM

    5 stars
    Ive tried multiple Jamaican oxtail recipes but this by far is the absolute best. I love how you build the flavors & your recommendations throughout are so helpful. I have not found actual scotch bonnet pepper but I ordered Alvin’s on Amazon .Sometimes I forget the butter beans but they’re never even missed.

    Reply
    • Immaculate Bites says

      Posted on 7/19 at 5:25AM

      Thank you, Jeaneen! 🙂

      Reply
  9. Lavinia Sebastian says

    Posted on 6/2 at 12:25AM

    5 stars
    I made this a few months ago as oxtail is one of my favourite indulgences, and was just incredibly delicious. My husband and kids loved it too. Making it again today! Definitely the best oxtail recipe I have found. Thanks for Sharing!

    Reply
    • Immaculate Bites says

      Posted on 6/2 at 8:40PM

      Aww! Thank you, Lavinia! I’m so happy reading about families enjoying any of my recipes. Hello to you and your family 🙂 Enjoy!

      Reply
  10. Summer says

    Posted on 5/22 at 7:32PM

    I do not have stock or a bouillon cube what can I use

    Reply
    • ImmaculateBites says

      Posted on 5/23 at 6:31AM

      No worries . It will still taste good .

      Reply
  11. Sarah says

    Posted on 5/2 at 4:34AM

    5 stars
    Yum! I grew up with a Jamaican maid and goodness this recipe tastes like my childhood. Thank you

    Reply
    • Immaculate Bites says

      Posted on 5/3 at 12:04AM

      Glad you enjoyed this, Sarah!

      Reply
  12. Latasha Sneed says

    Posted on 4/15 at 6:25PM

    5 stars
    I would like to know can I use beef stock instead of water? And black bean and pinto beans instead if navy beans?

    Reply
    • Immaculate Bites says

      Posted on 4/16 at 1:51AM

      Hi Latasha! Yes you may substitute with beef stock and black and pinto beans. Let me know how it goes 🙂

      Reply
  13. Zoya says

    Posted on 4/10 at 6:51PM

    Hey what type of bouillon cube? Beet?

    Reply
    • ImmaculateBites says

      Posted on 4/11 at 7:19AM

      Beef cube . If unavailable use chicken.

      Reply
  14. Dan says

    Posted on 3/28 at 4:32PM

    Thank you, I love this recipe and have made it three times already. This time I got very fatty oxtails, and now I see you said to look for ones with less fat. Also you say to spoon off the fat that cooks to the top, but that it’s not traditional to do that. Is it traditionally a fattier dish, but you are making these suggestions to make it healthier? (Asking cause I like it with the fat)

    Reply
    • Immaculate Bites says

      Posted on 3/28 at 9:20PM

      Hi Dan! Not necessarily to make it ‘healthier’ but I do this with extra fatty oxtail, if the one you have is just right or not too fatty for you, you can leave it as is 🙂

      Reply
  15. Vilma says

    Posted on 3/23 at 6:46PM

    This recipe was a delicious hit. I added corn, small potatoes, mushrooms and baby carrots. So easy to make and so tasty.

    Reply
    • Immaculate Bites says

      Posted on 3/23 at 11:40PM

      Thank you, Vilma! Glad you loved it! 🙂

      Reply
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