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!
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 |
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
- 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)
- 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)
- 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)
- 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)
- 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)
- 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)
- 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
- 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.
- Asking the butcher to cut them into smaller pieces reduces cooking time. Just make sure you pick out the ones with less visible fat.
- 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
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.
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.
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!
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.
Jamaican Oxtail Stew
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:
- 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.)
- If you don’t have browning sauce on hand, just leave it out completely.
- 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.
- Asking the butcher to cut them into smaller pieces reduces cooking time. Just make sure you pick out the ones with less visible fat.
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Waddell says
Oh hi Imma..! This certainly is delicious..!! Whenever I’m at sainos and the oxtail is reduced from it’s already cheap price I use your recipe..well mostly..I brown the oxtail..hard out brown.. and then remove it from the pan and then add the onions and garlic. Just because there doesn’t seem to be enough room in the pan to soften them.? I’ll have to look up your curry powder recipe as I use Madhur Jaffreys recipe at the moment but I reckon yours will be more authentic..?? Also I use broad beans that I’ve grown on my awesome allotment rather than butter beans. However it’s a delicious recipe..x
ImmaculateBites says
I do the same thing . I stock up on oxtail too! If there is a good sale ! Yes you must make the curry powder. It’s so much better than store-bought.Thanks for taking the the time to share your thoughts with us.
Cara says
I want to try and make this, but I was just wondering when do you add the browning? I like the dark gravy. Thank you. I can’t wait to try this. I’m alittle nervous haha
ImmaculateBites says
Hi Cara! Add the browning after you saute the onions. Don’t be nervous girl. This is really super easy to make and quite forgiving . You are going to nail it !!! Happy Cooking!!!
Rheba C Turnbull says
I have made this recipe several times and it is my families absolute FAVORITE! I think it is better than the Jamaican restaurants. But can I use this recipe and use chicken instead, because I just love the taste of the sauce? Or do you suggest I try something else?
ImmaculateBites says
Absolutely! Chicken works just fine here or check out this Jamaican curry chicken version https://www.africanbites.com/jamaican-curry-chicken/. Thanks for the feedback Rheba!
Vicki says
I’d love to try this. I’ve never heard of a scotch bonnet pepper, where can I find one?
ImmaculateBites says
Scotch bonnet peppers are not readily available in supermarkets – You can easily find them in Caribbean and African Markets. You can sub with habanero peppers. I do it all the time.
Malcom Grandforgle says
One tip to make it thicken up nicely. Before you add the water, add 1 ounces Gelatin to the water and let it soak for 10 minutes. Then Add the water as the recipe suggests The gelatin makes the whole sauce bind nicely.
DELICIOUS !!!
ImmaculateBites says
Awesome! Thank you so much for the tip Malcom. Am sure other readers would benefit from this .
Franny Swearengen says
Imma Imma Imma!!!! Girl! I can’t even finish the dish without typing this review. Soooooooooo delicious. God has truly blessed you with a gift. I will probably never understand how it is possible to determine exact measurements for perfection but I don’t even need to know with ppl like you around. :-). I’ve tried multiple recipes from your site which have all been delicious. I will have to add comments at some point to those but this one just couldn’t wait. Thank you sooo much. I swear my family must think I’m an undercover chef and it’s all because of you. I wouldn’t change one thing about this recipe. I doubled everything with ease. Left it in the crockpot on low for about 11 hours while I was at work and running errands. Mm mm mmm.
Cindy M. says
Now I have to try it.
ImmaculateBites says
You should Cindy!
Lydia Ryan says
How can I thicken gravy at end of cooking
ImmaculateBites says
If you really want to thicken your gravy then add a few more 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. Hope this helps
Jane says
Can we add potatos
ImmaculateBites says
You sure can.
Jane says
I can’t find a bonnet pepper… will a habenero pepper work?
ImmaculateBites says
It will do just fine.
Paula Cowan Henderson says
This was amazing! I did make changes: 1) marinated 2 oxtails in 1/2 c. Worcester Sauce, Tbs. Sesame Oil, Tbs. Balsamic Vinegar with dashes of Garlic and Onion Powders for 2 hrs. 2) added 2 lg. Sweet Potatoes in large cubes. Increased Curry Powder to 1/2 Tbs. Used Red Pepper Flakes instead of Bonnet Pepper. Used leftover Chicken Stock instead of water. Did not add any browning.3) After done, I added a cornstarch slurry to thicken liquid and served with Sticky Rice.
ImmaculateBites says
OH WoW! That sounds really tasty Paula! Thanks for sharing your detailed version with us.Glad it worked out well for you.
Jacquie M. says
I can’t find fresh Ox Tails around here, is it alright to use frozen if I thaw them first? This recipe looks amazing and I can’t wait to try it.
ImmaculateBites says
You sure can. Do let me know how it works out for you. Thanks !
Lisa says
Thank you for the recipe. Planning on trying it. You never wrote in how much currry powder tho. Unless I missed it
ImmaculateBites says
Hi Lisa! You probably missed it . Listed as 1 teaspoon curry.
Slim says
I’m apologize if a previous posted asked this already but what changes I make if I want to make this in slow cooker? TIA
ImmaculateBites says
Follow instructions as described, Adjust water to about 2 -3 cups , then add to the slow-cooker -Slow cook for about 5 hours or more ,depending on the oxtail size and preference until tender.
Queens Guy says
You are right on the money with your recipes!! Thanks so much for the insight. Much love and respect to you. My dishes turn out delicious thanks to you.
ImmaculateBites says
Awesome! Thanks for taking the time to let me know
Sebastian Wahl says
will make this asap. my chinese trini friend. loves oxtails! he cooks them this way, with butter beans. thank you for sharing. i used to work at a chinese restaurant. they would cook winter melo wonder how the haitian way with sour orange juice is tasty too but i am partial to thin soup with either pork ribs or oxtails. they would season with ginger garlic and green onions. maybe some black pepper it was really good, very comforting food. i am wondering how african people cook their oxtails. i like the haitian version too with epis and sour orange juice… and they are great in a guyanese pepperpot. my dad was poor growing up. he said he ate things like loaves of white bread with lard etc. still i will have to find out how austrians cook oxtails
ImmaculateBites says
Africans add oxtails to soups and stews . It replaces beef sometimes or as a complement to other proteins. Love its’ flavor !