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.
Khadijah says
I made this last night and it was awesome! Thank you so much for sharing. I did add the browning, a large carrot, and a little cornstarch at the end to thicken the gravy. I also used Blue Moon oxtail seasoning instead of salt and pepper. I am forever grateful!
ImmaculateBites says
Awesome! So happy to hear it worked out well for you. Thanks!
Steve says
Only ever had oxtail soup out of a can when I was a kid,I’m gonna try this, just the bones put me off a bit
ImmaculateBites says
You are in for a treat! These are wayyy better!!!!
Je Foster says
Hi, Can you pleae clarify what “Oxtail Sauce” is…
I don’t see this listed on the ingrediaent list .. but you refer to it in the recipe directions? I am a novice so I need it spelled out for me please.
Thanks,
Je’
ImmaculateBites says
Hi Je! Maybe am blind or something .. but can’t seem to see any oxtail sauce listed. If there is, ignore .
LC says
I made this last week, and now I’m making it again today. It is so good and reminds me of the food we get down-south. Such good flavor! Thanks for the hit. I’m subscribing now!
ImmaculateBites says
Yay! Thanks for subscribing .
Brigitte Vaccaro says
I made this last week and sold it on my food truck.. I was given rave reviews !!! Thanks for the awesome recipe
ImmaculateBites says
Oh Wow! So happy to hear it’s working out for you Brigitte. Thanks for taking the time out to share this with me. Wishing you the best of 2018 with your Food Truck!!
Seb says
Hi Imma
I’m really excited about trying this oxtail stew as have made your curry goat and love it! So much so I made it two nights in a row!
Just a quick question… When simmering the oxtail stew for 2-3 hours do you put the lid on the saucepan or leave it open?
Thanks, and I’m going to try your Jamaican Curry Powder as well.
ImmaculateBites says
Oh Wow! I get it – whenever I make the curry goat , I can’t seem to have enough of it . It’s so comforting!
In regards, to the oxtail stew ,you leave the lid on- It helps cook faster. Happy Cooking Seb !!!
Gale says
Hello,
Thank you for the add.
I am very grateful to you for sharing your lovely recipes.
You site is beautifully presented with clear and easy to follow recipes. I have try a couple of recipes, namely Velvet Cake, curry spice recipe and this Oxtail recipe. I have to say all recipes have been faultless.
I have just eaten this Jamaican Oxtail Stew it was absolutely FABULOUS!!!
Thank You, Thank You, Thank You
ImmaculateBites says
Aww, thanks Gale you are too kind . Thanks for trying out my recipes , so happy to hear it’s working pretty well for you. Appreciate you taking the time out to let me know .
Nina says
Hi….beef bouillon or chicken?
ImmaculateBites says
I have used both . And they both work . Whatever, you have on hand.
Lolo says
Hello. I am new to your blog!! I decided to make this on Christmas Day. Before it got ready, everyone ran downstairs because the aroma was soooo amazing!!! The combo of ingredients gave this stew an extra “umpf”. I am so impressed with the taste, the look, the aroma. It was perfect and for that I give it a five star. I am looking forward to trying your other recipes.
ImmaculateBites says
Hi Lolo! Thanks for taking the time to let me know, so glad to hear it was a hit with the family. Can’t wait to see which recipes you try next. Wishing you all the best of 2018.
Mary bravo says
Hello when do you add the browning sauce?
ImmaculateBites says
Add the browning after you saute the onions. Happy Cooking !!!
Maggie says
Hi
Cooked this, this evening for hubby and ‘kids’ and have to say it turned out well. A little different to the usual Jamaican take-away that we regularly get but still great! I was worried of how watery it was initially but as you said, it takes 2 hours to cook so I’m glad I remained patient to the end as the consistency was perfect. The next time I try this, I will do what one of the posters said and add tomatoes, and try make it to be similar to the Naija Okra soup. Have a great Christmas!
ImmaculateBites says
Awesome! Thanks for the detailed feedback. So glad to hear it worked well for you . Have a VERY MERRY CHRISTMAS to you too!
Regina says
I just found your blog and this recipe via a web search earlier today. I’ve modified the recipe a bit going heavier on the garlic and onions. I’m also going to add stewed tomatoes at the end with the broad beans. I’m also using a slow cooker because it’s an informal tradition of mine during the holidays. Thanks for this post. Your pictures look great too, so I’ve shared it on Pinterest!
ImmaculateBites says
Awesome! Thanks Regina! Happy Holidays to you and your family!
Shawann says
Correction: Badia Complete Seasoning
Shawann says
This is officially my first recipe review. This recipe was absolutely FABULOUS! Nailed it on the first try (minus the pepper). I seasoned the meat lightly with Badia Cimomete Seasoning instead of salt and pepper. And I used a teaspoon of Browning and a tablespoon of Beef Bouillon powder.
ImmaculateBites says
WOOHOO! Am so honored ! Thank you so much!!!
Chris says
If I have 7 pounds of oxtail do I still use 6 cups of water?
ImmaculateBites says
No you have to add more water . About 3-4 cups or more
Melissa Coelho says
Imma, thank you for sharing this recipe! My husband and I just had it for dinner. He’s not one to say he likes something when it’s just okay, and we both agree this stew is excellent. It’s my first time making Jamaican food, and it was a perfect recipe to try something new with oxtails I found on sale. Love me some oxtails, and even more, recipes where I have everything required in the fridge or pantry! This will go in the fall/winter rotation for sure. The only changes I made were to switch the Scotch Bonnet pepper out for a milder spice (I’m a hot pepper wimp) and to use the beans I had on hand instead of butter beans. Served with coconut rice (from your site) and roasted broccoli (what I had on hand), it was a huge success. Thanks again!
ImmaculateBites says
My Pleasure Melissa! So Sweet of you to take the time out to share your thoughts with me . Super happy that it’s going on the menu this fall. Thank you sooooo much!!!!