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
Avito Dos Remedios says
Great recipe. Loved it very much.
imma africanbites says
Thank you, Avito. This is also one of my favorite recipes here on the blog!
Deni says
I made this today. Boy it is good stuff. I wouldn’t change a thing about the recipe !!
Thank you for sharing.
Sarah Tomori says
I made this for the first time for my family today, and they absolutely LOVED it!
I actually upped on the all the spices for even more flavour, and in addition I added onion powder, garlic powder, carrots, honey and soy sauce.
It took me about 1+ hour to brown the oxtail pieces, as mine some were quite large. Then I let it simmer in the pot for 3,5 hours and they came out perfectly tender.
Mario Nunez says
It looks like you garnished the stew with a fresh herb before serving. Is that parsley?
ImmaculateBites says
You can use parsley or onion leaves too. 🙂
Mar says
I didn’t have beans so added potatoes and chickpeas and it was lushhh. I didn’t have a pot deep enough to submerge the meat fully so kept turning every 20 min instead and after 3 hours was still rock hard. But I got it into a deep pot the next day and cooked 3 more hours and was lovely super soft meat and all the fat had melted. And the smell that filled the house was incredible. Also really nice with a bit of lemon and coriander to serve
ImmaculateBites says
Soo glad you loved it! 🙂
Priscilla says
Great, easy to follow recipe for a delicious stew. Also super helpful how you can tick off ingredients as you add them. Thanks for an awesome recipe
ImmaculateBites says
You are always welcome, Priscilla! 🙂
Viviene Anderson says
I love these recipe they look rather interesting i must try it
ImmaculateBites says
Thanks hun!
Jeaneen says
Ive tried multiple Jamaican oxtail recipes but this by far is the absolute best. I love how you build the flavors & your recommendations throughout are so helpful. I have not found actual scotch bonnet pepper but I ordered Alvin’s on Amazon .Sometimes I forget the butter beans but they’re never even missed.
Immaculate Bites says
Thank you, Jeaneen! 🙂
Lavinia Sebastian says
I made this a few months ago as oxtail is one of my favourite indulgences, and was just incredibly delicious. My husband and kids loved it too. Making it again today! Definitely the best oxtail recipe I have found. Thanks for Sharing!
Immaculate Bites says
Aww! Thank you, Lavinia! I’m so happy reading about families enjoying any of my recipes. Hello to you and your family 🙂 Enjoy!
Summer says
I do not have stock or a bouillon cube what can I use
ImmaculateBites says
No worries . It will still taste good .
Sarah says
Yum! I grew up with a Jamaican maid and goodness this recipe tastes like my childhood. Thank you
Immaculate Bites says
Glad you enjoyed this, Sarah!
Latasha Sneed says
I would like to know can I use beef stock instead of water? And black bean and pinto beans instead if navy beans?
Immaculate Bites says
Hi Latasha! Yes you may substitute with beef stock and black and pinto beans. Let me know how it goes 🙂
Zoya says
Hey what type of bouillon cube? Beet?
ImmaculateBites says
Beef cube . If unavailable use chicken.
Dan says
Thank you, I love this recipe and have made it three times already. This time I got very fatty oxtails, and now I see you said to look for ones with less fat. Also you say to spoon off the fat that cooks to the top, but that it’s not traditional to do that. Is it traditionally a fattier dish, but you are making these suggestions to make it healthier? (Asking cause I like it with the fat)
Immaculate Bites says
Hi Dan! Not necessarily to make it ‘healthier’ but I do this with extra fatty oxtail, if the one you have is just right or not too fatty for you, you can leave it as is 🙂
Vilma says
This recipe was a delicious hit. I added corn, small potatoes, mushrooms and baby carrots. So easy to make and so tasty.
Immaculate Bites says
Thank you, Vilma! Glad you loved it! 🙂