Ah, Jamaican Oxtail Stew—the dish that whisks me away to a sun-soaked Caribbean island every time I make it! I fondly remember the first time I tried oxtail stew at a friend’s house; the flavors danced around my taste buds, and I was immediately hooked. The rich, savory sauce paired with tender, fall-off-the-bone meat is a comforting reminder of home-cooked meals shared with love. It’s a pot of goodness that not only fills your belly but warms your heart. Every time I make this stew, it feels like a special occasion, even when I’m just lounging at home on a lazy Sunday.
What I love the most about this recipe is that it allows for a little creativity. Adjust the spice levels to your liking and make it your own. Plus, the aroma that fills your kitchen while the stew is simmering… oh boy, it’s a heavenly bliss! So let’s roll up our sleeves and dive into making this delicious Jamaican Oxtail Stew together!
What’s in Jamaican Oxtail Stew?
- Oxtail: The star of the show! I use about 3 pounds (or however many you can find). The meat becomes irresistibly tender when slow-cooked, infusing the stew with rich flavors.
- Salt and black pepper: Simple seasoning to enhance the natural flavors of the oxtail. A must-have for any savory dish!
- Paprika: This not only gives color but also adds a subtle sweetness to the mix. You can use smoked paprika for an extra depth of flavor!
- Allspice: It’s the aromatic spice that gives this dish a warm, homey feel. It’s like a hug for your taste buds.
- Vegetable oil: For browning the oxtail, I prefer canola or sunflower oil since they have a high smoke point.
- Onion: A large chopped onion adds sweetness and depth to the stew as it cooks down.
- Garlic: Fresh minced garlic brings a punch of flavor and aroma. Because who doesn’t love garlic?
- Fresh thyme: You can’t beat the flavor of fresh herbs! Thyme adds earthiness that complements the oxtail quite beautifully.
- Scallions: These add a fresh crunch and flavor! I like to use both the white and the green parts for a pop of color.
- Scotch bonnet peppers: A staple in Jamaican cuisine! Use them whole for mild heat or chop them for a fiery kick! Be careful; they’re mad spicy!
- Butter beans or pinto beans: These add creaminess and texture, making the stew even more satisfying.
- Beef broth: A robust base that brings all the flavors together. Homemade is great, but store-bought works just fine if you’re short on time.
- Soy sauce: Adds umami and a bit of saltiness—trust me, you don’t want to skip this!
- Brown sugar: Just a hint of sweetness balances out the heat from the peppers and the savory flavors.
- Carrots: Chopped for extra sweetness and a pop of color in the stew.
- Bay leaves: These add a lovely background flavor that ties everything together.
- Cooked white rice: The perfect vessel for soaking up that luscious sauce!
Is Jamaican Oxtail Stew Good for You?
While Jamaican Oxtail Stew is undoubtedly an indulgent dish, it also comes with some nutritional perks. The oxtail is flavorful and packed with protein, and it contains collagen, which is great for joint health. The carrots and onions add vitamins and minerals you can feel good about. However, the rich sauce, especially with the added soy sauce and brown sugar, means it’s not exactly a low-calorie option. If you’re watching your salt intake, consider using a low-sodium beef broth and reducing added salt.
Also, be cautious with Scotch bonnet peppers if you tend to shy away from heat. If you’re sensitive to spiciness, I recommend using them whole and removing them before serving, so you can still enjoy the flavor without being overwhelmed by heat. Serve with veggies on the side, and you’ve got yourself a hearty and satisfying meal that checks all the boxes!
Ingredients List
- 3 pounds oxtail, cut into pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon allspice
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2-3 sprigs fresh thyme
- 2-3 scallions (green onions), chopped
- 1-2 Scotch bonnet peppers (whole for mild heat, chopped for more heat)
- 1 can (15 oz) butter beans or pinto beans, drained and rinsed
- 4 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2-3 carrots, chopped
- 2-3 bay leaves
- Cooked white rice for serving
How to Make Jamaican Oxtail Stew?
- Begin by seasoning the oxtail pieces with salt, black pepper, paprika, and allspice. Let it marinate for at least 1 hour, but for the best flavor, I highly recommend letting it sit overnight in the refrigerator.
- In a large cast-iron pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces and brown them on all sides (about 5-7 minutes). A sizzling sound is music to my ears! Remove the oxtail from the pot and set aside.
- In the same pot, add the chopped onions and sauté until they turn translucent, around 5 minutes. The lovely aroma will make you feel right at home. Then, add the minced garlic and cook for another minute until fragrant.
- Return the browned oxtail to the pot. Toss in the thyme, scallions, whole or chopped Scotch bonnet peppers, butter beans, beef broth, soy sauce, brown sugar, carrots, and bay leaves. Stir well to combine everything.
- Bring the mixture to a lovely boil, then reduce the heat to low, cover, and let it simmer for 2.5 to 3 hours. If the oxtail is not fork-tender yet, give it some more time! Stir occasionally and keep an eye on the liquid, adding more water or beef broth if needed.
- Once the oxtail is tender, carefully remove the Scotch bonnet pepper if you used it whole. Taste the stew and adjust seasoning as needed—perhaps a bit more salt or pepper?
- Serve hot over a generous scoop of cooked white rice, garnishing with additional chopped scallions if you like. Trust me; your belly will thank you!
Tips for the Best Jamaican Oxtail Stew
- For an extra layer of flavor, toss in a splash of red wine when sautéing the onions. It’s a game-changer!
- Don’t shy away from experimenting with different beans if you’re in the mood. Black beans are a fun substitute!
- If you enjoy extra heat, chop the Scotch bonnet peppers and add them in. Just be prepared for a kick!
- Serve alongside steamed vegetables or fried plantains for a truly authentic experience.
I can’t stress enough how wonderful this Jamaican Oxtail Stew is—it’s the perfect comfort food for gatherings or a cozy night in. Once you take that first spoonful, you’ll find it hard to resist going back for seconds (or thirds!). So gather your ingredients, get that pot simmering, and let the magic happen. If you make this, I’d love to hear how it turns out!
