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.
Jules says
Hi there .. xx
I’ve made this tonight and it was absolutely delicious.. !!
I’ added a tablespoon of Mr Browns
Medium curry powder & a teaspoon of chilli with the other ingredients and marinaded for 8 hrs in the fridge X
ImmaculateBites says
That must have been really flavorful!! Thank you for the feedback, Jules! 🙂
Ashton says
This recipe is AMAZING! I used your curry recipe too and though I did add in both potatoes and carrot to please husband and son (I probably would have preferred the richer sauce) it was still absolutely BOMB! Will be following your page for more deliciousness ~ thank you!
ImmaculateBites says
Awesome! Thanks for the feedback.
Donna says
I found this recipe two years ago and I’ve made it over a dozen times. It’s a huge hit in my house and husband asks for it all the time. Special occasions, rainy days, etc. you name it! Sometimes I replace oxtail with stewing beef as it can be quite pricey and I don’t feel that it affects the dish in any way.
ImmaculateBites says
Hahah, I used to find every reason under the sun to cook this dish :). I am so glad you love it. Thanks for stopping by, Donna.
Elaine says
Made this for my family along with the easy to follow curry powder and they loved it. Very easy recipe to follow. Definitely added to my make again pile.
ImmaculateBites says
That is great Eliane! So glad your family loved it!
E says
I am cooking about 8-8.5 pounds of oxtails. How should I double or triple the ingredients
ImmaculateBites says
Just triple all the ingredients and it should work out just fine. Do let me know how it works out for you!
Lisa says
There’s an old English recipe to braise oxtail with wine as the braiding liquid. I was thinking of doing a hybrid recipe. The Jamaican spices with the wine for the braising. How do you think that would turn out?
ImmaculateBites says
Hi Lisa! I have never tried this, but I do not see why its would not work out. I think the wine will add a nice depth in flavor which will go really well with the spices. Do let me know how it works out for you.
Glenn McKnight says
My wife is Jamaican and we had it tonight for Mothers Day in Canada and this has to be the most expensive meat you can buy given the amount of meat vs bone. As other Jamaican foods to eat Island foods its very expensive. On the other hand, nothing like it. My suggestion is to find a Jamaican and invite yourself to dinner. I don’t think most non Jamaicans would like the bone, meat stuck in your teeth and the gumminess. It no different than the newness for people for people eating fish with head. Be flexible and enjoy
ImmaculateBites says
Hi Glenn! Thanks for the feedback!
Cheri says
Cooking ox tail for first time tonight. My friend said to cook in the oven not on the stove top. What do you suggest? Hard to regulate a gas cook top some times.
ImmaculateBites says
Hi Cheri! I haven’t tried making this recipe in the oven yet. Just let it cook on low on your gas cooker while stirring occasionally.
Felicia says
Hi im planning on making this sometime next week if you don’t have ox tails can you use neck bone
ImmaculateBites says
Hi Felicia! You sure can!
Angel says
Stove to powered with heat and the steam I brown mine before putting the oxtail in the pot then I start the pit w/veggies to soften the potatoes.. meanwhile seasoning oxtail allowing them to cook in the sauteed pot juice and soften till the meat fall of the bone. Or use a slow cooker start your dinner at ten by evening dinner will be ready.
PS. Cook well..enjoy your meal.
ImmaculateBites says
Awesome! Thanks for sharing Angel.
Jennifer says
If I am cooking the oxtail for 2 hours when would be the best time to add the potatoes?
ImmaculateBites says
Hi Jennifer! Add the potatoes in about 15-20 minutes to the end.
Franny B says
I’ve done this in a crock pot before and now on the stove. Delicious both times! Absolutely wonderful recipe and it is forgiving. I didnt have paprika and forgot to add the browning this time as I didnt see it in the instruction section near the boullion but it was delicious still. Thanks for sharing this gem.
ImmaculateBites says
Hi Franny. I am so glad you loved this dish. Yes, it is very forgiving! That is the beauty of Oxtail. Thanks for sharing!
Lala says
The best oxtail recipe mind you I’m a novice, making it again today, thank you!
ImmaculateBites says
hahaha. You are inching towards “pro” if you are making it again 🙂 ! Glad you like it. Thanks for the feedback!
Dawn says
I’ve made this recipe twice and both times were delicious! Thank you so much for this recipe!
ImmaculateBites says
You’re welcome, Dawn :)! Thank you for the feedback!
Niko says
Imma, this was so unbelievably good. I grew up eating oxtail. It was a special treat.
This recipe, is absolutely amazing. Added some pumpkin near the beginning at the recommendation of my Jamaican grandmotherto give it a touch of texture and sweetness. Cooks right now by the time it’s finished. Ended up simmering for about 5 hours. Had some giant pieces in there. Subbed Cannelini beans.
One of the best recipes I’ve ever found online. Highly recommend.
ImmaculateBites says
Hi Niko. Wow, with the pumpkin… that sounds delicious!! I must try that sometime. I am glad you loved. Thanks for sharing 🙂 !
Sami says
This was so flavorful!! I wouldn’t change or add anything to your recipe. It was perfection. I did it in a crockpot and followed your suggestion of 2 cups of water. While I loved the tenderness of the oxtails, it was the sauce/gravy that blew it away!!! Wow!! I will have no problem using the rest of the sauce over rice or mashed potatoes. Thank you for sharing !!
Imma Adamu says
I love spices and it seems you do too! Thank you for your greate comments. Enjoy
pak ngah su says
superb meal,finger licking goodness, thank you for the receipe
ImmaculateBites says
Awesome!! Glad you loved it 🙂 !
Emily says
Going on week 4 of COVID-19 stay at home order, I’ve decided to venture out and cook dishes I haven’t tried. Thank you for this wonderful recipe. I loved making my 1st oxtail stew, and my 9yr picky eater son loved it even more. I posted a picture on my social media sites and everyone kept saying yummy.
ImmaculateBites says
WooHoo!! Happy to hear it was hit. Thanks for sharing!!!