Jamaican Oxtail Stew Recipe is out-of-this-world delicious oxtails braised with butter beans in a flavorful gravy. Spiced up with allspice, thyme, paprika, Scotch bonnet pepper, curry powder, and browning sauce for fall-off-the-bone tender goodness. A must-have on your fall and winter rotation!
If there is one all-out famous favorite Jamaican dish, 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. It wasn’t good for my wallet or my waistline, but my belly was purring with pure joy!
What Is Oxtail Stew?
I know in the U.S., oxtails don’t get as much love as other cuts of meat, but they should. So put Jamaican-style oxtail stew on your bucket list and try it at least once. Furthermore, it’s so finger-licking good you’ll want to nibble the bone and beat yourself up for not trying it sooner.
Getting to the nitty-gritty—oxtails are 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.
Oxtail used to be a staple for underprivileged families due to its high fat, longer cooking time, and low price. But as the years passed, it became 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.
- 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.
- Seasonings – Onion, garlic, thyme, smoked paprika, ketchup or tomato paste, Scotch bonnet pepper or habanero, allspice, 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 optional ingredient is a color enhancer. 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 and pepper, and set aside. 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 until the oxtail pieces are browned. If desired, drain the oil, leaving 2-3 tablespoons. (Photos 1-2)
- Seasonings – Add onions, green onions, garlic, thyme, allspice, Worcestershire sauce, and smoked paprika, then stir for about a minute. Throw in the Scotch bonnet pepper, tomato paste, bouillon, and curry powder, and stir for another minute. (Photos 3-4)
- Pour in Water – Then add about 4-6 cups of water; it’s best to start with 4 cups, then add as needed. (Photo 5)
- 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.
- Add the Beans – About 20-30 minutes before removing it from the heat, add the broad beans. Adjust the thickness with water or stock. (Photo 6)
- Final Touch – Simmer for 20-30 minutes, and adjust salt to taste.
Recipe Variations
- More Veggies Please – Want some extra veggies in this braised oxtail? Some readers have added carrots, Irish potatoes, sweet potatoes, corn, mushrooms, mustard green (last 20 minutes of cooking), and stewed tomatoes (with the broad bean).
- Jamaican Chicken Stew – To replace beef with chicken, reduce 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, 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.
Make-Ahead Instructions
Stews are great for making ahead. After the stew has cooked, let it cool and store it in the fridge for a day or two. Or you can freeze it for 3-4 months.
Serving and Storage
Jamaican oxtail stew is oh-so-good steaming hot over a bowl of rice or mashed potatoes.
Store leftovers for three or four days in an airtight container in the fridge or 3-4 months in the freezer. Thaw the oxtail stew overnight in the refrigerator if frozen, then reheat in a saucepan on low until heated through.
FAQs
Yes, you can! Simply follow the instructions in the recipe box. Reduce the water to 2-3 cups and add to the slow cooker. Slow cook for 3-5 hours or more, depending on the oxtail size and preference, until tender.
Oxtails are great for braising and require a long cooking time — 2-3 hours (4-5 hours at high altitudes). Slow cooking breaks down the connective tissue, creating fall-off-the-bone tender meat.
Although I haven’t personally made this recipe in my Instant Pot, our beautiful readers took the time to leave some instructions.
1. Start with the “Saute” setting for the first three steps and carefully brown the oxtail pieces on both sides – 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, and stir for another minute.
4. Return the browned oxtails, deglaze your pressure cooker with water or stock, and switch to pressure cook for 40-45 minutes, depending on the size of the oxtails.
5. Lastly, add the beans and continue simmering them for 5-10 minutes or until the sauce thickens and the butter beans are heated.
What to Serve With Jamaican Oxtail Stew
This amazing stew is perfect with Caribbean rice and beans or mashed potatoes. Garlicky bread rolls or cornbread are also some great pairings. Then wash it down with a sorrel drink and serve a slice of rum cake for the grand finale.
More Fabulous Jamaican Recipes You’ll Love
- Jamaican Jerk Chicken
- Cornmeal Porridge
- Easy Jamaican Curry Chicken
- Easter Spice Bun
- Jamaican Beef Patty or Meat Pies
Watch How to Make It
[adthrive-in-post-video-player video-id=”qRCsS2QU” upload-date=”2018-08-06T19:57:54.000Z” name=”Jamaican Oxtail Stew” description=”Jamaican Oxtail Stew- This braised oxtail with butter beans not only have a complex note from allspice but also that familiar garlic, thyme, scotch bonnet and onion medley. Fall of the bone tender.” player-type=”collapse” override-embed=”false”]
This post was first published in November 2015 and has been updated with a video, additional write-up, fresh photos, and a video
Jamaican Oxtail Stew
Ingredients
Oxtail Seasoning
- 2-4 pounds (900-1800g) oxtail, cut up into medium pieces
- salt as needed
- 1-2 teaspoons (2-4g) white pepper or black pepper
- ½ teaspoon (2.5g) minced garlic
- 2 teaspoons (2g) fresh thyme
- 1-2 teaspoons (2-4g) bouillon powder
- 2 green onions, diced
Jamaican Oxtail Stew
- 2-3 tablespoons (28-42ml) cooking oil
- 1 medium onion, chopped
- 1 tablespoon (8g) minced garlic
- 2 teaspoons (2g) fresh thyme, chopped
- 5-6 whole allspice berries
- 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 cube (optional)
- 1 teaspoon (2g) curry powder or more to taste
- 2 green onions, chopped
- 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 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 sear the oxtail, frequently stirring while scraping any browned bits off the bottom until the oxtail pieces are browned. If desired, drain the oil, leaving 2-3 tablespoons.
- Add onions, garlic, thyme, and allspice berries, then stir for about a minute. Toss 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 4-6 cups of water (start with 4 cups, then add more as 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 20-30 minutes, and adjust salt to taste.
Tips & Notes:
- If you don’t have enough time, skip marinating the oxtail meat or simply season it with salt and pepper. (as seen in the video). Feel free to add ½ teaspoon of paprika when making the stew for a smokey, peppery taste.
- If you don’t have browning sauce, leave it out altogether.
- 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 remove the meat from the bones. Save the bones for bone broth, 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. 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.
Alex says
Hello I LOVE LOVE LOVE your site. have a question what brand of curry do you use, as it’s so many out their and they all have a slight different flavor to them, I want something more authentic to Carribbean, West Indian
ImmaculateBites says
I make my own curry blend. This taste way better than any store-bought brand . Check it out herehttp://africanbites.com/jamaican-curry-powder/
Hugh says
Fantastic recipe, made the jamaican curry spice really great blend (dried some habaneros that I grew during the season) so could add ground habanero instead of cayenne pepper. Was amazed how effective putting a habanero and pulling it out at the end. Nice amount of heat without gasping for water!
Looking forward to growing scotch bonnets next season and trying them with this recipe.
I took the cowards route and used a pressure cooker and it still worked out great.
Not only the best oxtail I cooked – the best oxtail I have eaten!
Thanks Imma
ImmaculateBites says
You are not a coward hugh. I do it all the time when I need to get food on the table quickly so I hear you! Growing your on scotch bonnet.. Lucky You! Thanks for taking the time to share your thoughts with us.
Arcadia says
Hi
How do I get it dark? I loveeeee ox tails..
ImmaculateBites says
Browning sauce will make it dark.
Sakeena says
What is Browning sauce
ImmaculateBites says
Browning sauce in a nutshell is used to darken sauces, stews, or meat. It’s a condiment used in Caribbean cooking, mostly made out of sugar -available in some supermarkets here in the United states.
Jennifer Hodge says
In the US it is called Banquet look for it in the condiment section.
Jenny says
Kitchen Bouquet is the correct Spelling.
ImmaculateBites says
Thanks Jenny!
deshi says
You can also make your own Browning by burning some sugar in oil before you pan fry the meat. We Caribbeans use that traditionally before Browning sauce was invented.
ImmaculateBites says
Great tip! Thanks for sharing !!!
Ebony says
I made this for the first time and it turned out amazing!
ImmaculateBites says
Thanks for the feedback Girl. So happy you enjoyed it.
dumpon yoo says
interesting recipe. When I go to the Jamaican restaurant in NY or San Diego the don’t make it like that. I think I will try this, BUT, 1 pound of tails is about 1-2 bowls
Nikki says
One of my fav dishes to buy at the Caribbean restaurant so I decided to try and make it myself and I just have to say my house smells sooooooo good it’s almost to hard to not start picking at it before everything is cooked.. Thanks for the recipe!
ImmaculateBites says
Ha! I do pick on mine before is done. Just can’t resist it. Thanks for taking the time to share your thoughts with us.
Ramon says
This is by far the best oxtails recipe I have tried… And I have tried quite a few.
ImmaculateBites says
You just made my morning Ramon. Thank you so much!!!!
V says
Just wondering. Does the allspice go in whole and if so is it removed before serving? Thanks and I can’t wait to make this.
ImmaculateBites says
It goes in whole. But I never bother to remove it . You may remove if you please, or just use about 1/2 teaspoon of ground allspice.
R. Addo says
This was a hit!!! Making it again today with short ribs. My family can’t wait. Thank you for the recipe.
ImmaculateBites says
Yay!Ribs is another good cut of meat to use here. Wishing you all the best this coming year.
Benard says
I want this in my stomach RIGHT NOW!!! Heading to the store for some oxtails!
AiPing | Curious Nut says
Gasp. I want this woman!
Bintu | Recipes From A Pantry says
Oh my gosh, I ate a lot of this in Freetown but I have never made it myself here. I am pinning this for later.
ImmaculateBites says
Thanks fro pinning Bintu!
Maggie says
Hi Imma, I’m so late to this but I LOVE the new design of your blog! It’s so simple, clean and elegant. Great navigation and beautiful layout! Congrats!
I really like oxtail and a hearty stew is perfect for winter. These pictures look so delicious and made me craving from some now!
Pinning and sharing of course!
ImmaculateBites says
It’s never too late Maggie! Thanks for pinning
James says
I altered the recipe a bit , used short ribs instead of oxtails and threw in some white beans and it was DELISH!!! THANK YOU!!
ImmaculateBites says
AWESOME!!! So glad you made it work for you. Thank you for taking the time to share your thoughts with us.
Trinica says
is this spicy, b/c it looks like it. I have small children that’s not ready for spicy food
ImmaculateBites says
Just omit the scotch bonnet pepper and it’ll be ok.
James says
Oh wow! I’m so glad I’ve found your blog because I’m really missing Afro-caribbean recipes in my life right now.
No longer!
This stew looks and sounds delicious and is certainly on my “to-make” list. I may just wait for a bit as it’s heating up for summer on this side of the world.
ImmaculateBites says
That’s Riiight!!! You do not have to look any further James. Do let me know how it works out for you!
rebecca riley says
Hi
I made this and my gravy was very brothy? Please help
ImmaculateBites says
Hi Rebecca! How long did you cook it for?. It usually takes a long time for it to thicken up- about 2 hours . That might be the culprit.Also make sure you are not adding too much liquid.
Nikki says
Your recipes on here are amazing its kicked my skills up hundred notches Me and my family Thank you so much keep up the great work
ImmaculateBites says
Aww, Thanks Nikki ! So glad to hear it’s working out so well for you. Thanks for taking the time to let me know.
Robin M Carter says
I just made last night. Its probably the boil time but because i like a lot of juice to go over the rice i added a little cornstarch water mix to make it a little thick, it was great i used half the allspice but more curry it was great. Since i never tasted it I had no idea what ot was supposed to taste like but what I made from this recipe was very good. ( with some variations of course)
ImmaculateBites says
Hi Robin! The variation sounds good to me -especially the curry. Glad it worked out well for you.