Jamaican Oxtail Stew

Incredibly delicious oxtails braised in a flavorful curry-spiced brown gravy with butter beans provide satisfying fall-off-the-bone tender goodness. A must-have to take off that winter chill!

Course Main

Cuisine Caribbean, Jamaican

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 455kcal

Author Imma

Equipment

Large pot

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.

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.

Nutrition