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Jamaican Oxtail Stew (Plus Video)

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Author: Imma
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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!

Jamaican oxtail stew with butter beans in a skillet

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!

Content…

What Is Oxtail?
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storage
FAQs
What to Serve
More Fabulous Jamaican Recipes You’ll Love
Watch How to Make It
a bowl of Jamaican oxtail stew with a Scotch bonnet on the side

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

recipe ingredients
Jamaican oxtail stew ingredients

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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

Season and sear beef, saute seasonings, and assemble
Add the broth, simmer, then add butter beans
  • 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.
Serving up a delectable bowl of Jamaican oxtail stew with beans in a white bowl

Recipe Variations

  1. 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).
  2. 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

  1. 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.
  2. Asking the butcher to cut them into smaller pieces reduces cooking time. Just make sure you pick out the ones with less visible fat.
  3. 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.

Jamaican oxtail stew served with Caribbean rice and beans

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

Can you cook oxtails in a slow cooker?

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.

How long do oxtails take to cook?

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.

Can you cook oxtail stew in a pressure cooker?

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

  1. Jamaican Jerk Chicken
  2. Cornmeal Porridge
  3. Easy Jamaican Curry Chicken
  4. Easter Spice Bun
  5. 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

a bowl of Jamaican oxtail stew with a Scotch bonnet on the side
Print

Jamaican Oxtail Stew

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!
4.92 from 147 votes
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Caribbean, Jamaican
Servings 6

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:

  1. 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.
  2. If you don’t have browning sauce, leave it out altogether. 
  3. 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.
  4. Asking the butcher to cut them into smaller pieces reduces cooking time. Just make sure you pick out the ones with less visible fat.
  5. 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. 
  6. 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.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
 

Nutrition Information:

Serving: 200g| Calories: 457kcal (23%)| Carbohydrates: 8g (3%)| Protein: 48g (96%)| Fat: 26g (40%)| Saturated Fat: 9g (56%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 13g| Trans Fat: 0.02g| Cholesterol: 167mg (56%)| Sodium: 1426mg (62%)| Potassium: 188mg (5%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 328IU (7%)| Vitamin C: 11mg (13%)| Calcium: 82mg (8%)| Iron: 8mg (44%)
Author: Imma
Course: Main
Cuisine: Caribbean, Jamaican
Diet: Gluten Free
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Comments & Reviews

  4. Maya says

    5 stars
    Made this for the first time and struggled to find what I thought would be an authentic Caribbean recipe. Thought I would give it a try. Absolutely delightful!!! The dish reminds me of my grandma 100%. I sautéd and pressure cooked in my instant pot for 25 mins and finished on the stove which worked perfectly!! This is my new go to recipe and my husband and 2 girls also devoured it.

    Reply

  5. Carla says

    5 stars
    Hi Imma,

    Stumbled across this reciepe on pintrest and so glad I did. I havd made this now about 3 times and it is AWESOME every single time. My husband and I love carribean food and often would get oxtails at our fav jamacian spot but after making this dish he now will only eat oxtails when I make them thanks to you. A winner and keeper for sure. Thanks for posting and sharing. Big ups

    Reply

  7. sam says

    Tried this recipe for the first time tonight. Used the prescribed amount of ingredients and started with 4 cups of water. Although the flavours are there which are excellent I found the recipe to be too soupy.

    Reply

  8. Jimi says

    5 stars
    Awesome! Made previously, but not in a while. Used canned Lima beans at the end. Put a cup of burgundy vino rinsing a bottle of Heinz Ketchup in as well as more curry (you can’t even taste it) and Tobasco sauce (10 “hits”) lol Also celery, carrots and small red potatoes, one extra onion! Thank you for being my guide this time!

    Reply

  9. Cameron says

    5 stars
    This is one of my favorite dishes and I can’t wait to try this recipe this weekend! Would it be too much to alter the recipe a bit and add potatoes and carrots?

    Reply

    • imma africanbites says

      Yes, please. About 20-30 minutes before you remove from the stove add broad beans. Please see step #5

      Reply

    • Pam Richards says

      5 stars
      I make this recipe all the time, but I don’t add the beans because my daughter doesn’t eat them. Still a great dish either way. I cook mines on the side and use juice soup from the oxtail.

      Reply

      • PUmar says

        5 stars
        I added canned potatoes once when I’d forgottened to get beans. I was very happy with the result. So was my husband who loves this dish.

  11. Nicholas Davis says

    5 stars
    This has become one of our go-to meals if we are looking for some rewarding comfort food. So good. 🙂

    Reply

      • Savannah says

        5 stars
        I’m cooking this right now. It should be ready for the beans to be added in 2 hours! Smells amazing! Can’t wait to taste. I’m planning to add corn and mushrooms as well.

    • ImmaculateBites says

      Hello JJ.Sorry I don’t have exact measurements or timing for this . I usually just boil oxtail for about 14 minutes , in my pressure cook before adding to any recipe that calls for cooking before adding to the sauce.

      Reply

  14. Woody says

    5 stars
    Wow, wow, wow. This recipe worked perfect . My first oxtail dish came out soooo delicious and the meat was just falling off the bone. My neighbor tried it and couldn’t believe this was the first time I made this meal. I used 4 cups of vegetable stock instead of water and added water when needed. Thank you so much!!!

    Reply