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.
Noa says
I tried this recipe and it was so good ! I was nervous because I have never made oxtail before but grew up eating it two different styles : Jamaican and Haitian. So being able to make it one out of two delicious ways is a pat on my back thanks to you and Hubby’s lips were smacking !
P.S you should take on a Haitian recipe ! Our cuisine is delectable 🙂
ImmaculateBites says
Yes it is. I have on my to make list slow cooker kalua pork. Can’t wait . Thanks for taking time out to share this with us.
STJKM says
So I have been cooking oxtail and beans for a while and everybody will eat it and ask for more I just did it real quick nothing strenuous but as we are in lock down mode during the Corona pandemic I have decided to renew my mind and cook using recipes I found yours I cooked it your way well all I can say is THANK YOU and as my 4 year old would say it is bellycious. This is definitely one for keeps. I will search out other receipes. I am 4 weeks in on the lock down and I have cooked all I know to cook and we were getting bored.
Latrechia Jackson says
I tried this recipe for the first time it was great. I left out the heat but it was still delicious. Thanks I did cornbread on the side didn’t use the beans but the potatoes. Yum
Imma Adamu says
Really Yum, Oxtail is truthfully my favorite, I could probably eat it any which way. Glad you had fun with the recipe and made it your own.
Imma Adamu says
Really Yum, Oxtail is truthfully my favorite, I could probably eat it any which way. Glad you had fun with the recipe and made it your own.
Kady says
Awesome! One of the of the best oxtail recipes ever.
Served with pigeon peas and rice.
Imma Adamu says
I am glad you tried it out. I have had several great comments.. I am so happy you enjoyed the recipe.
Chrissy says
This recipe is hands down the best oxtail recipe I’ve ever cooked!! So delicious!! My husband didn’t really like oxtail until I made him this recipe and now he dreams about this sauce!
Ebony Simmons says
Pure perfection!! Hands down my most favorite thing to eat. Thank you so much for sharing this AMAZING recipe 🙂
Latrechia Jackson says
I tried this recipe for the first time it was great. I left out the heat but it was still delicious. Thanks I did cornbread on the side didn’t use the beans but the potatoes. Yum
Crystal says
WOW! THIS IS BRILLIANT
ImmaculateBites says
Awesome! Thanks for the feedback, Crystal 🙂 !
Lamont Kirkland says
Absolutely love this dish, This is my third time making it for my family and they love it !!! the only thing I do different is I add beer to mine for that earthly flavor and coconut milk to cut the scotch bonnet spice cause my wife can’t do spicy foods but overall amazing and its definitely a two person recipe if you just want to spend some time in the kitchen with that special person !! IJS enjoy!
Dennis says
I’ve been looking for something like this for years
Lamont Kirkland says
Absolutely love this dish, This is my third time making it for my family and they love it !!! the only thing I do different is I add beer to mine for that earthly flavor and coconut milk to cut the scotch bonnet spice cause my wife can’t do spicy foods but overall amazing and its definitely a two person recipe if you just want to spend some time in the kitchen with that special person !! IJS enjoy!
Teresa says
Great recipe, the result was delicious and I’m not a great cook. Made it for my Indonesian family in Jakarta and they loved it. Also used the Jamaican curry powder recipe which definitely make a difference. Didn’t have fenugreek but still fine. Looking forward to trying some more of your recipes. Thank you!
ImmaculateBites says
Great! Thanks.
The Book of Food says
I just made a vg version, that tastes awesome. Thank you !
Charmaine says
First time ever making oxtail anything . And this was absolutely amazing ! Very easy and straightforward recipe. Definitely will be trying some of your other recipes. I really can’t believe I made this. Thanks !
ImmaculateBites says
High Five! Yes you did. Thanks for the feedback.
Jennifer Duff says
I can’t wait to make this during my winter break, it sounds delicious!! I love oxtail so much that around spring of this year while shopping for fresh beef short ribs, another favorite, I heard the butcher tell a customer that someone will be coming out with some freshly cut oxtail for him. Short ribs be dammed! Poor guy, I followed him until the butcher came out with the oxtails. He bought a few pieces. Because I was following him, I was able to obtain the rest of the tail! And yes, what was once used only by people without means, like my family growing up, it has become so expensive!!!
Jane says
What can be used in place of the allspice? I can’t get that here
Paulette KEPU says
This oxtail recipe is great. why are oxtails so expensive
what other meat could I use>
ImmaculateBites says
I know right? They sure are . You could use any bone in beef .
Herbie says
For certain, no other part of the cow taste like the tail. No bone-in-beef can compare even if you follow the same recipe to a T.
Tonya J says
I use fresh turkey necks sometimes. It’s delicious either way.
ImmaculateBites says
Awesome ! Thanks for sharing.
Onyeka says
Can I use a pressure pot to reduce cook time
imma africanbites says
Hi, Onyeka. I haven’t tried it personally using a pressure cooker. But some of our readers here have shared that the following:
“I sautéd and pressure cooked in my instant pot for 25 mins and finished on the stove which worked perfectly!! ”
“The first time I did this recipe i pressure cooked for 45 minutes. I also added ginger, soy sauce, and 2 chopped carrots. I think I used dry large Lima beans and put in with the rest of the ingredients. My family loved it so much that when the meat finished they put the sauce with beans leftovers over rice and we’re still raving the next day. I’m cooking it again tonight again but with canned butter beans. So I will probably take it off pressure after 40 minutes and then add the beans and continue to simmer.”
Hope this helps. Please do let me know how it turned out for you. Happy cooking!
Bee says
Absolutely! The only way I cook them…saves so much time. Use the saute function for the first steps, then switch to pressure cook. I cook them at least once a week. ❣
Kay Bee says
I absolutely love this recipe! It’s a hit with everyone who gets to taste. I can’t seem to find Scotch Bonnet peppers where I reside. I use the Manzanillo Yellow Pepper and it came out good. Thank you so much for sharing this delicious Dish. Keep the Oxtail recipes coming!
ImmaculateBites says
So happy to hear this kay. Thanks for the feedback .
Ebony Simmons says
The bomb.com / Sooo addicting 🙂