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.
Anthony S. says
Hi Imma. I’m so glad i found this recipe i always go to Jamaican restaurants and buy it already cooked curry goat, ox tail. But then i found a store that sell un-cooked ox tails and i said i was going to try your recipe for this ox-tail stew. The only thing i did different was i used a pressure cooker. I cooked this meal for my family (4 of us) less then 30 mins everything was gone. So i really gotta thank you for this recipe. Do u have any recipes for Curry chicken or Curry goat.
ImmaculateBites says
AWESOME! Yes I do. Here is the link https://www.africanbites.com/slow-cooker-jamaican-curry-chicken/ and the Goat here https://www.africanbites.com/jamaican-curry-goat/. Thanks for taking the time to let me know.
Happy Cooking!!!!
Amanda says
This is by far the most amazing oxtail stew I’ve ever had. The recipe is so straight forward and easy to follow. I didn’t have beans so I used carrots. I used two stock cubes and for the last 15mims I had the stew on high with the lid off to thicken it a little. I didn’t really want to alter the amazing taste it had. Perfection!!!!
ImmaculateBites says
YES! Glad it worked out well for you. Thanks for taking the time to let me know
Cody J says
I used this recipe for my first attempt at oxtail and it turned out great!! (forgot to thank you before) now i’m doing it a second time and hope it turns out the same. I used some of the spices above for a rub to put on before hand as well. thanks again!
ImmaculateBites says
Awesome! Thanks for taking the time to let me know.
Debra says
Well well well this dish was a hit in my housrhold!! Im making it again today!!! Again thanks for giving us a taste of Jamaica!!!!
ImmaculateBites says
My pleasure Debra! So happy to hear you are making it again.
F Fin says
Made this for a friend who missed their weekly oxtail meal from the local Jamaican restaurant. The feedback was that this was “way better than the Jamaicans” and roommate said “the best oxtail I ever had”. Winning recipe! Would love to try slow cooker, because I cooked in a braiser for 3 hrs and it was still not falling off the bone. Maybe the quality of the meat.
ImmaculateBites says
Way better than the Jamaicans? WOW! Thank you so much! It means a lot to me. Slow Cooker would definitely do it for you. No, I do’t think it’s the quality of the meat. The best way to cook oxtail is low and slow.
Jennifer says
So I felt compelled to tell you about the many disasters I faced while making this recipe. 1st issue, the butcher wouldn’t cut my oxtails for me to medium size, 2nd I grabbed peppercorn instead of pimento seeds (no Allspice on hand so I used Pumpkin Spice (lol!). All was going well, I was enjoying that flavor of the broth until…. I realized I forgot to remove the pepper before it got too soft. It burst and did that spice things up tremendously. I attempted to cut it I LOVE spicy but my family not so much. At this juncture I’m way off course from the original recipe. I made coconut rice and corn bread muffins as well. I got good reviews but the consensus was that it was definitely spicy. Good thing is I will not be deterred. I have more oxtails in the freezer. Will be trying again soon. Hopefully without any additional disasters (he he he) :-).
ImmaculateBites says
OH BOY!!! This has got me cracking up! I have put put sugar instead of salt before and left the pepper in my cooking too many times and only hubby could eat it. TOO SPIcy. I can relate. At some point I would have given up but you kept on going .I love your tenacity. You go girl. Next time you are going to NAIL IT.
Nana says
I am very happy to find your website! My husband is from Jamaica, so I am trying to learn how to cook his soul food 🙂
I have a bottle of Scotch Bonnet Sauce (Grace). Can I use it instead of a whole scotch bonnet pepper? In that case, how much do you think I should put it?
ImmaculateBites says
You sure can. It all depends on how much heat you can handle. When using bottle pepper sauce I add them towards the end and taste as I go. Or just serve on the side.
Mimi Ekeji says
You may not know this but you are my best friend. Thank you thank you thank you, this recipe is amazing. I used 1 tsp of ground allspice and may have added more than a tbsp of ketchup. Also i felt it needed more beans so I added a second can to add more protein. You rock Immaculata.
ImmaculateBites says
HIGH FIVE BESTIE! I am SO HAPPY to hear you enjoyed this, thanks so much for letting me know!
Goose Johnson says
About to try it,really looks amazing.
ImmaculateBites says
Thanks! Do let me know how it works out for you!
Ray says
Imma should i cover with lid while simmering or leave uncovered. Thank You
ImmaculateBites says
Hi Ray! Cover while simmering makes it cook faster – prevents the steam /heat from escaping while cooking. Happy Cooking!!!!
Carol Wong says
I am having oxtail as one of our main dishes for Chrisrmas dinner and will try your recipe. From all the feedback I have read about your recipe I am positive I will be very satisfied with the outcome.
Cooking in general is not my favourite but this looks like a foolproof recipe and I cannot wait to try it
I will let you know how it turns out…wish me luck Imma 🙂
ImmaculateBites says
No luck needed Carol- You are going to NAIL IT!!! It’s really quite easy. Nothing complicated .
Have a Very Merry Christmas and Happy Cooking !!!!
John says
The ox tail soup recipe was awsome! No scotch bonnet peppers at the supermarket so I used two habanero peppers, I hope its close enough. Putting the peppers in whole worked out great – no hot fingers to burn my eyes and they gave a little heat to the broth. I can’t wait to try your Jerk chicken recipe!
ImmaculateBites says
Hi John! Thanks for the Feedback! Yes, Habanero peppers are close enough. Sometimes it’s hard to get a hold of scotch bonnet peppers. Happy Cooking!!!
Cody says
the scotch bonnet stays whole to keep the heat down? I hear ox tails and rice and peas call for that pepper. I like heat but i hear scotch bonnets are VERY spicy.
Thank You for any response,
I can’t wait to try it!!
ImmaculateBites says
Yes, they are . However, if you keep the Scotch pepper whole it reduces the heat while still adding flavor to it. Or you can add it towards the last 5-10 minutes of cooking. I do it all the time. Not everyone is a heat seeker.
Susan says
Gee Whiz Y’all, I cannot find oxtail in Virginia Beach, VA! First tasted a most wonderful oxtail stew while in S. Africa 2 years ago. Dying to try it at home! if any one can advise a resource for true oxtail.
Marva says
Wonderful recipe! I’m currently cooking my 3rd batch of ox tails in the last month since finding this recipe! My husband and kids absolutely love it and so do I! Thanks so much! I follow the recipe very closely but the only thing is I couldn’t find was a scotch bonnet pepper. The first 2 times I used a little chili powder for some heat. This time I ordered scotch bonnet powder online. If you were to use scotch bonnet powder how much would you use just to give it that special kick. I didn’t want to go overboard so I just used a little this time! I’d like to know before I cook the 4th batch which will probably be next week knowing my husband lol. Thanks 🙂
ImmaculateBites says
My pleasure Marva! So happy to hear it’s been great so far. When kids are involve I do not use more than 1 teaspoon hot pepper. Since it is dried scotch bonnet pepper you can use 1/2 teaspoon when you add the onions brown for added flavor . Then towards the end if you want more kick to it . Take some out set aside for the kids and add 1/2 teaspoon or more . Taste as you go. Hope this helps
Marva says
Thank you! About to cook another batch now 🙂
ImmaculateBites says
Awesome!!!