Jamaican Oxtail Stew
85% authentic · Jamaican
A flavorful Jamaican-style oxtail stew, slow-cooked with aromatic spices, butter beans, and a hint of sweetness for a distinct Caribbean taste.
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Ingredients
- Oxtail1.5 kg
- Vegetable oil2 tbsp
- Onions2 medium
- Garlic cloves5
- Scallions3
- Thyme sprigs4
- Allspice berries1 tsp
- Scotch bonnet pepper1 (optional)
- Brown sugar1 tbsp
- Tomato paste1 tbsp
- Beef broth1 liter
- Butter beans400 g (canned, drained)
- Saltto taste
- Black pepperto taste
Steps
- 1
Season oxtail pieces generously with salt and black pepper.
- 2
Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear oxtail pieces until well browned on all sides. Remove and set aside.
- 3
Add chopped onions, minced garlic, and chopped scallions to the pot. Sauté until softened, about 5 minutes.
- 4
Stir in tomato paste and cook for 1 minute.
- 5
Add brown sugar, thyme sprigs, allspice berries, and the whole scotch bonnet pepper (if using).
- 6
Return the oxtail to the pot. Pour in beef broth, ensuring the oxtail is mostly submerged. Bring to a simmer.
- 7
Cover the pot, reduce heat to low, and simmer gently for 3-4 hours, or until the oxtail is very tender. Stir occasionally.
- 8
Add drained butter beans during the last 30 minutes of cooking.
- 9
Remove thyme sprigs and scotch bonnet pepper (if used). Skim off excess fat.
- 10
Adjust seasoning with salt and pepper. Serve hot.
