Jamaican Oxtail Stew
Jamaican oxtail stew is fork-tender beef and satisfyingly creamy butter beans in a spicy gravy. This humble dish with Jamaican curry spices and pleasant heat will spice up your life and widen your horizons.
The last time I visited Jamaica, I made it a point to try all the recipes I could fit in. We also took as many cooking classes as we could to learn tricks from the locals.
And this dish was at the top of my list because I used to work not too far from a Jamaican restaurant in LA, and ate oxtail stew there regularly. It wasn’t good for my wallet or my waistline, but my belly was purring with pure joy!
Why Oxtails Make Great Stew
Oxtails don’t get as much love in the States as other beef cuts, but they should. Being a well-used muscle means it has plenty of collagen and benefits greatly from simmering low and slow in a braising liquid. The flavor is also more intense, making a wonderful broth perfect for smothering your rice and peas.
Oxtail used to be a cheap cut due to its high fat content and longer cooking time. But now it has become a gourmet dish, and the price has skyrocketed. So we enjoy this recipe on special occasions when our local butcher has them available.
How to Make Jamaican Oxtail Stew
- Season the oxtails, sear them, and add the aromatics and the rest of the seasonings.
- Toss in the green onions, add water, cover, and simmer until tender. Pour in the butter beans, add the hot pepper, heat through, and enjoy.
Recipe Tips and Twists
- I love nibbling the bones – a cultural thing. However, you can let the stew cool, and then remove the meat from the bones. Save the bones for bone broth, put the boneless beef back in the pot, reheat, and serve.
- For extra veggies, some wonderful readers have added carrots, Irish potatoes, sweet potatoes, corn, mushrooms, mustard greens (during the last 20 minutes of cooking), and stewed tomatoes (added with the broad beans). Keep sharing your tweaks, please.
- Oxtail needs low heat and lots of time to break down the collagen and tough muscle fibers. If they still seem a little tough after 3 hours (5 hours at high altitude), just give them more time, and perhaps more liquid. The meat should be practically falling off the bone.
Using the Instant Pot
Although I haven’t personally made this recipe in my Instant Pot, our beautiful readers took the time to leave some instructions.
- Start with the “Sauté” setting for the first three steps and carefully brown the oxtail pieces on both sides – 2-3 minutes per side.
- Remove the oxtail and sauté the onions, green onions, garlic, thyme, allspice, Worcestershire, and smoked paprika, stirring for about a minute.
- Next, throw in the scotch bonnet pepper, tomato paste, bouillon, and curry powder, and stir for another minute.
- Return the browned oxtails, deglaze your pressure cooker with water or stock, and switch to pressure cook for 40-45 minutes, depending on the size of the oxtails.
- After the pressure releases, add the beans and simmer them for 5-10 minutes or until the sauce thickens and the butter beans are heated.
Make-Ahead and Storage Instructions
Stews are great for making ahead. After the stew has cooked, let it cool and store it in the fridge for a day or two. Or you can freeze it for 3-4 months.
Store leftovers for 3-4 days in an airtight container in the fridge or 3-4 months in the freezer. Thaw the oxtail stew overnight in the refrigerator if frozen, then reheat in a saucepan on low until heated through.
What to Serve With Jamaican Oxtail Stew
This amazing stew is perfect with rice and beans, fried plantains, and fried cabbage as traditional sides. Then wash it down with a sorrel drink and serve a slice of rum cake for the grand finale.
More Fabulous Jamaican Recipes You’ll Love
- Jamaican Jerk Chicken
- Cornmeal Porridge
- Easy Jamaican Curry Chicken
- Easter Spice Bun
- Jamaican Beef Patty or Meat Pies
This post was first published in November 2015 and has been updated with a video, new tips, and fresh photos.
[adthrive-in-post-video-player video-id=”qRCsS2QU” upload-date=”2018-08-06T19:57:54.000Z” name=”Jamaican Oxtail Stew” description=”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.” player-type=”collapse” override-embed=”false”]
Jamaican Oxtail Stew
Ingredients
Oxtail Marinade
- 2-4 pounds (1-2kg) oxtail, cut up into medium pieces
- salt as desired (¾-1 teaspoon per pound is average)
- 1-2 teaspoons (2-4g) white pepper or black pepper
- ½ teaspoon (3g) minced garlic
- 2 teaspoons (2g) fresh thyme
- 1-2 teaspoons (2-4g) bouillon powder
The Stew
- 2-3 tablespoons (28-42ml) cooking oil
- 1 medium onion, chopped
- 1 tablespoon (8g) minced garlic
- 2 teaspoons (2g) minced thyme
- 5-6 whole allspice berries (optional)
- 1 tablespoon (15ml) Worcestershire sauce
- 1-2 teaspoons (5-10g) browning sauce (optional)
- 2 tablespoons (30g) tomato paste or ketchup
- 1 tablespoon (8g) beef bouillon powder or a cube (optional)
- 1 teaspoon (2g) curry powder (more to taste)
- 2 green onions, thinly sliced
- 4-6 cups (960-1450ml) water
- 1 15-ounce can butter beans, drained and rinsed
- 1 whole scotch bonnet or habanero
- salt to taste
Instructions
- Rub the oxtail pieces with salt, pepper, minced garlic, thyme, and bouillon powder. Tightly cover and refrigerate for at least 2 hours or overnight. When ready to cook, remove from the fridge (see notes).
- In a large pot, heat oil over medium heat until hot, and then sear the meat, frequently stirring while scraping any browned bits off the bottom until browned.
- Add the onions, garlic, thyme, and allspice, then stir for about a minute. Follow with the Worcestershire sauce, browning sauce, tomato paste, bouillon, curry powder, and green onions, and stir for another minute.
- Then add 4-6 cups of water (start with 4 cups, adding more if needed).
- Bring to a boil and simmer until tender (depending on the oxtail size) for 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 the soup with water or stock.
- Simmer for 20-30 minutes and adjust salt to taste. Garnish with sliced green onions and enjoy.
Tips & Notes:
- A lot of bouillon powders have MSG, so if you prefer to avoid it, replace the water with beef broth and leave the bouillon out.
- If you need this to come together quicker, you can skip the marinating time.
- Feel free to add ½ teaspoon of smoked paprika for more flavor.
- 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. That said, one reader uses a cornstarch slurry towards the end with good results.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Hello 2 questions, have you tried the recipe in a pressure cooker? Do you have a recipe for rice and peas i can have?
No I haven’t . Here’s a recipe for rice and peas https://www.africanbites.com/caribbean-rice-and-beans/
This recipe is absolutely delicious!!!!
Any tips on what we could marinate the oxtail in before cooking?
Marinate using minced garlic, minced thyme, pinch of curry, onions, salt and pepper
Hi! Any tips on how to make this in an Instant Pot?
Sorry Haven’t tried it with instantpot yet.
I did the recipe in the instant pot. I sautéed the meat in the instant pot. Added all of the ingredients and broth. I selected the meat/stew selection and it turned out delicious.
Yaay! Glad it turned out well for you, Sheena! Thanks for sharing.
I made this delicious entree last night and my family loved it. It is now a favorite, I will never make my oxtails the same ever again. Thanks!
I made this last night and it was awesome! Thank you so much for sharing. I did add the browning, a large carrot, and a little cornstarch at the end to thicken the gravy. I also used Blue Moon oxtail seasoning instead of salt and pepper. I am forever grateful!
Awesome! So happy to hear it worked out well for you. Thanks!
Only ever had oxtail soup out of a can when I was a kid,I’m gonna try this, just the bones put me off a bit
You are in for a treat! These are wayyy better!!!!
Hi, Can you pleae clarify what “Oxtail Sauce” is…
I don’t see this listed on the ingrediaent list .. but you refer to it in the recipe directions? I am a novice so I need it spelled out for me please.
Thanks,
Je’
Hi Je! Maybe am blind or something .. but can’t seem to see any oxtail sauce listed. If there is, ignore .
I made this last week, and now I’m making it again today. It is so good and reminds me of the food we get down-south. Such good flavor! Thanks for the hit. I’m subscribing now!
Yay! Thanks for subscribing .
I made this last week and sold it on my food truck.. I was given rave reviews !!! Thanks for the awesome recipe
Oh Wow! So happy to hear it’s working out for you Brigitte. Thanks for taking the time out to share this with me. Wishing you the best of 2018 with your Food Truck!!
Hi Imma
I’m really excited about trying this oxtail stew as have made your curry goat and love it! So much so I made it two nights in a row!
Just a quick question… When simmering the oxtail stew for 2-3 hours do you put the lid on the saucepan or leave it open?
Thanks, and I’m going to try your Jamaican Curry Powder as well.
Oh Wow! I get it – whenever I make the curry goat , I can’t seem to have enough of it . It’s so comforting!
In regards, to the oxtail stew ,you leave the lid on- It helps cook faster. Happy Cooking Seb !!!
Hello,
Thank you for the add.
I am very grateful to you for sharing your lovely recipes.
You site is beautifully presented with clear and easy to follow recipes. I have try a couple of recipes, namely Velvet Cake, curry spice recipe and this Oxtail recipe. I have to say all recipes have been faultless.
I have just eaten this Jamaican Oxtail Stew it was absolutely FABULOUS!!!
Thank You, Thank You, Thank You
Aww, thanks Gale you are too kind . Thanks for trying out my recipes , so happy to hear it’s working pretty well for you. Appreciate you taking the time out to let me know .
Hi….beef bouillon or chicken?
I have used both . And they both work . Whatever, you have on hand.
Hello. I am new to your blog!! I decided to make this on Christmas Day. Before it got ready, everyone ran downstairs because the aroma was soooo amazing!!! The combo of ingredients gave this stew an extra “umpf”. I am so impressed with the taste, the look, the aroma. It was perfect and for that I give it a five star. I am looking forward to trying your other recipes.
Hi Lolo! Thanks for taking the time to let me know, so glad to hear it was a hit with the family. Can’t wait to see which recipes you try next. Wishing you all the best of 2018.
Hello when do you add the browning sauce?
Add the browning after you saute the onions. Happy Cooking !!!
Hi
Cooked this, this evening for hubby and ‘kids’ and have to say it turned out well. A little different to the usual Jamaican take-away that we regularly get but still great! I was worried of how watery it was initially but as you said, it takes 2 hours to cook so I’m glad I remained patient to the end as the consistency was perfect. The next time I try this, I will do what one of the posters said and add tomatoes, and try make it to be similar to the Naija Okra soup. Have a great Christmas!
Awesome! Thanks for the detailed feedback. So glad to hear it worked well for you . Have a VERY MERRY CHRISTMAS to you too!
I just found your blog and this recipe via a web search earlier today. I’ve modified the recipe a bit going heavier on the garlic and onions. I’m also going to add stewed tomatoes at the end with the broad beans. I’m also using a slow cooker because it’s an informal tradition of mine during the holidays. Thanks for this post. Your pictures look great too, so I’ve shared it on Pinterest!
Awesome! Thanks Regina! Happy Holidays to you and your family!
Correction: Badia Complete Seasoning
This is officially my first recipe review. This recipe was absolutely FABULOUS! Nailed it on the first try (minus the pepper). I seasoned the meat lightly with Badia Cimomete Seasoning instead of salt and pepper. And I used a teaspoon of Browning and a tablespoon of Beef Bouillon powder.
WOOHOO! Am so honored ! Thank you so much!!!
If I have 7 pounds of oxtail do I still use 6 cups of water?
No you have to add more water . About 3-4 cups or more
Imma, thank you for sharing this recipe! My husband and I just had it for dinner. He’s not one to say he likes something when it’s just okay, and we both agree this stew is excellent. It’s my first time making Jamaican food, and it was a perfect recipe to try something new with oxtails I found on sale. Love me some oxtails, and even more, recipes where I have everything required in the fridge or pantry! This will go in the fall/winter rotation for sure. The only changes I made were to switch the Scotch Bonnet pepper out for a milder spice (I’m a hot pepper wimp) and to use the beans I had on hand instead of butter beans. Served with coconut rice (from your site) and roasted broccoli (what I had on hand), it was a huge success. Thanks again!
My Pleasure Melissa! So Sweet of you to take the time out to share your thoughts with me . Super happy that it’s going on the menu this fall. Thank you sooooo much!!!!