Jamaican Oxtail Stew – out-of-this-world delicious oxtail stew braised with butter beans in a flavorful deep gravy spiced up primarily with allspice, thyme, paprika, Scotch bonnet pepper, curry powder, and browning sauce. It’s fall-off-the-bone tender. A must-have on fall/winter rotation!
If there is one Jamaican dish that is extremely popular and a favorite of many, this Jamaican Oxtail Stew with butter beans surely bags the top spot. 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. Let’s 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 is purring with joy!
What is an Oxtail?
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.
But what is an oxtail?
For those who are new to this term, an oxtail refers to a tail of a cow that is skinned and cut into sections. Each section is composed of a tailbone with some marrow in the center with gelatinous meat that works great for soups, stocks, and braises.
At one point, oxtail was considered as staple meat to underprivileged families due to its high-fat content, longer cooking time and cheap price. But as the years went by, the prices skyrocketed. That’s why I usually stock up on them if they’re on sale.
What’s in a Jamaican Oxtail Stew?
There are just two words that could sum up this oxtail recipe – SOUL SATISFYING! It has become a favorite of mine and most of my readers through the years. 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:
- cooking oil
- oxtails cut up in medium pieces
- onion, garlic, thyme
- smoked paprika
- ketchup /tomato paste
- whole Scotch bonnet pepper or habanero
- green onions
- whole pimento seeds or allspice (see notes)
- Worcestershire sauce
- curry powder (see my Homemade Curry Powder HERE)
- canned butter beans (may swap for lima beans or large white beans)
- browning sauce (optional), bouillon powder or cube (optional), salt
What Else Can You Add in this Oxtail Recipe?
Want some extra veggies in this braised oxtail? Sure! Feel free to add some extra veggies just like what some of our readers here have done. They’ve 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 beans)
How Long Does it Take to Cook Oxtail?
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 and allows it to 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, and make sure you pick out the ones with less visible fat.
Can You Cook Oxtail Stew in a Pressure Cooker?
Although I haven’t personally tried making this recipe in a pressure cooker, our wonderful readers took their time to leave some instructions on you to cook oxtail stew in a pressure cooker.
- Start with the “Saute” setting for the first three steps in the recipe box and carefully browning the oxtail pieces on both sides – about 2-3 minutes per side.
- Remove the oxtail, and saute the onions, green onions, garlic, thyme, allspice, Worcestershire, smoked paprika, stir for about a minute.
- Next, throw in scotch bonnet pepper, tomato paste, bouillon, and curry powder, stir for another minute.
- 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 to simmer it on the stovetop for about 5-10 minutes or until the sauce has thickened and butter beans are warmed.
Can You Cook This in a Slow Cooker, too?
Yes, you can! Simply follow the instructions as described in the recipe box. Then adjust 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.
What to Serve with Jamaican Oxtail Stew?
- Caribbean Rice and Beans (with video)
- Coconut Rice (with video)
- Cornmeal Coo Coo
- Grits Recipe
- Jamaican Pigeon Peas and Rice
- Skillet Cornbread (with video)
More Jamaican Recipes You’ll Love
Want to try more scrumptious Jamaican recipes? You’re in for a treat!
- Jamaican Jerk Chicken (with video)
- Cornmeal Porridge (with video)
- Slow Cooker Jamaican Beef Stew
- Easy Jamaican Curry Chicken (with video)
- Easter Spice Bun (with video)
- Jamaican Beef Patty or Meat Pies (with video)
How to Make Jamaican Oxtail Stew
Season oxtail with, salt and pepper. Set aside. 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.
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.
About 20-30 minutes before you remove from the stove add broad beans. Adjust the thickness of soup with water or stock
Season with salt according to preference.
Watch How to Make It
This post was first published in November 2015 and has been updated with a video and some cooking tips and notes.
Jamaican Oxtail Stew
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
Instructions
- Season oxtail with, salt and pepper. Set aside
- 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.
- 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.
- About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
- Season with salt according to preference.
Tips & Notes:
- Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, pinch of curry, onions, salt and pepper. One of our readers also lightly marinate it with Badia Complete Seasoning instead of salt and pepper, a teaspoon of browning sauce and a tablespoon of beef bouillon powder.
- 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. Add the browning sauce after you saute the onions.
- 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 necessity especially with non-organic cows.
- When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
- If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
- Scotch bonnets are very hot. So leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking. You can find Scotch bonnet pepper in Caribbean and African Markets or sub it with habanero peppers.
- 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 the other readers have used corn starch slurry towards the end with good results.
- Don't like adding beans? Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Lexie Star says
10/10 loved this recipe! I definitely didn’t follow it to the t because I purchased oxtail that the butcher seasoned for me. But the stew turned out amazing!
ImmaculateBites says
Lucky You! Glad it worked just as well.
Natalie says
Might sound like a silly question but which type of Boullion do you use in this recipe?
Lisa watts says
Hello. I was just wondering about the chilli. It says put in whole do you take it out after cooking. Woukd it be too hot to chop and leave in. Thanks
ImmaculateBites says
Hi Lisa ,
It all depends on who you are serving this to and their heat tolerance . For the whole family I would leave it whole and remove after cooking . If you want more heat pierce the whole pepper before adding in the pot . Or you can smash it after cooking to release more heat.This can be done in the pot or on your plate.
Hope this helps.
Lisaxwatts says
Thankyou for the advice. Its just my husband and I we like heat but I don’t want to over power the other tastes.
K says
Best oxtail recipe I came across, absolutely delicious,I had marinade the oxtail using the tips provided overnight and it was succulent.Thank you so much, family enjoyed every bite
ImmaculateBites says
Yay! Thanks for the feedback.
Kesha S says
Best oxtail recipe,tried others but this the best and going to be my keeper,I did marinate overnight with tips provided excellent,succulent off the bone my family wanted more,awesome
Leanna says
Love your website! Everything has always been amazing.
LaQueishia says
Firstly, I love all your recipes on here but this was by far my FAVORITE!! VERY mouthwatering! My husband loved it! Thanks for sharing these recipes!
Tina Duren says
I made this recipe using pork neckbones. It came out amazing. I’ve made it before with beef oxtails,but they are really expensive now, so I opted for pork neckbones. They came out amazing with so much flavor,that I didn’t even miss the beef. A tweak here and there and I was set. Thanks for such a Great recipe. Tina Duren
ImmaculateBites says
Hi Tina! Those pork neckbones sound delicious! Thank you so much for sharing, Tina!
Arvin says
This was very good, thank you for sharing!
ImmaculateBites says
You’re welcome, Arvin! Glad you loved it!
Jules says
Hi there .. xx
I’ve made this tonight and it was absolutely delicious.. !!
I’ added a tablespoon of Mr Browns
Medium curry powder & a teaspoon of chilli with the other ingredients and marinaded for 8 hrs in the fridge X
ImmaculateBites says
That must have been really flavorful!! Thank you for the feedback, Jules! 🙂
Ashton says
This recipe is AMAZING! I used your curry recipe too and though I did add in both potatoes and carrot to please husband and son (I probably would have preferred the richer sauce) it was still absolutely BOMB! Will be following your page for more deliciousness ~ thank you!
ImmaculateBites says
Awesome! Thanks for the feedback.
Donna says
I found this recipe two years ago and I’ve made it over a dozen times. It’s a huge hit in my house and husband asks for it all the time. Special occasions, rainy days, etc. you name it! Sometimes I replace oxtail with stewing beef as it can be quite pricey and I don’t feel that it affects the dish in any way.
ImmaculateBites says
Hahah, I used to find every reason under the sun to cook this dish :). I am so glad you love it. Thanks for stopping by, Donna.
Elaine says
Made this for my family along with the easy to follow curry powder and they loved it. Very easy recipe to follow. Definitely added to my make again pile.
ImmaculateBites says
That is great Eliane! So glad your family loved it!
E says
I am cooking about 8-8.5 pounds of oxtails. How should I double or triple the ingredients
ImmaculateBites says
Just triple all the ingredients and it should work out just fine. Do let me know how it works out for you!
Lisa says
There’s an old English recipe to braise oxtail with wine as the braiding liquid. I was thinking of doing a hybrid recipe. The Jamaican spices with the wine for the braising. How do you think that would turn out?
ImmaculateBites says
Hi Lisa! I have never tried this, but I do not see why its would not work out. I think the wine will add a nice depth in flavor which will go really well with the spices. Do let me know how it works out for you.
Glenn McKnight says
My wife is Jamaican and we had it tonight for Mothers Day in Canada and this has to be the most expensive meat you can buy given the amount of meat vs bone. As other Jamaican foods to eat Island foods its very expensive. On the other hand, nothing like it. My suggestion is to find a Jamaican and invite yourself to dinner. I don’t think most non Jamaicans would like the bone, meat stuck in your teeth and the gumminess. It no different than the newness for people for people eating fish with head. Be flexible and enjoy
ImmaculateBites says
Hi Glenn! Thanks for the feedback!
Cheri says
Cooking ox tail for first time tonight. My friend said to cook in the oven not on the stove top. What do you suggest? Hard to regulate a gas cook top some times.
ImmaculateBites says
Hi Cheri! I haven’t tried making this recipe in the oven yet. Just let it cook on low on your gas cooker while stirring occasionally.
Felicia says
Hi im planning on making this sometime next week if you don’t have ox tails can you use neck bone
ImmaculateBites says
Hi Felicia! You sure can!
Angel says
Stove to powered with heat and the steam I brown mine before putting the oxtail in the pot then I start the pit w/veggies to soften the potatoes.. meanwhile seasoning oxtail allowing them to cook in the sauteed pot juice and soften till the meat fall of the bone. Or use a slow cooker start your dinner at ten by evening dinner will be ready.
PS. Cook well..enjoy your meal.
ImmaculateBites says
Awesome! Thanks for sharing Angel.
Jennifer says
If I am cooking the oxtail for 2 hours when would be the best time to add the potatoes?
ImmaculateBites says
Hi Jennifer! Add the potatoes in about 15-20 minutes to the end.