Authentic Jamaican Oxtail Stew
By Isabella Quinn
This Jamaican oxtail recipe delivers incredibly tender, fall-off-the-bone meat enveloped in a dark, glossy, and deeply savory brown gravy. Featuring thick-cut oxtail, plump butter beans, and tender carrots, this dish is a celebration of authentic Jamaican flavors. Slow-simmered to perfection, it's a comforting meal that fills the kitchen with an irresistible aroma, making it perfect for a special dinner experience.
Ingredients
- •4 lbs thick-cut bone-in oxtail chunks (1.8kg)
- •15 ounce butter beans (drained and rinsed (425g))
- •2 medium carrots (peeled and diced)
- •2 tbsp browning sauce ((30ml))
- •4 cups low-sodium beef broth ((960ml))
- •1 large yellow onion (chopped)
- •6 cloves garlic (minced)
- •4 scallions (chopped)
- •1 whole Scotch bonnet pepper
- •2 tsp dried thyme ((10g))
- •1 tbsp allspice berries ((15g))
- •salt (to taste)
- •black pepper (to taste)
- •2 tbsp vegetable oil ((30ml))
- •2 tbsp all-purpose flour ((30g))
- •fresh thyme sprigs (for garnish)
Instructions
- 1
Pat the oxtail chunks completely dry with paper towels.
- 2
In a small bowl, combine the all-purpose flour, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- 3
Dredge each piece of oxtail in the flour mixture, shaking off any excess.
- 4
Heat the vegetable oil in your Dutch oven over medium-high heat.
- 5
Carefully place the oxtail in the pot in a single layer, ensuring not to overcrowd it.
- 6
Sear the oxtail for 4-5 minutes per side until a deep, golden-brown crust forms.
- 7
Remove the oxtail and set it aside on a plate.
- 8
Reduce the heat to medium and add the chopped onion and carrots to the pot.
- 9
Sauté for 5-7 minutes, scraping up any browned bits from the bottom.
- 10
Add the minced garlic, chopped scallions, and allspice.
- 11
Cook for another minute until fragrant.
- 12
Return the seared oxtail to the pot.
- 13
Pour in the beef broth, browning sauce, and add the dried thyme and whole Scotch bonnet pepper.
- 14
Stir everything together and bring the liquid to a boil.
- 15
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 2.5 to 3 hours.
- 16
Once tender, remove the lid and simmer uncovered for 15-20 minutes to reduce and thicken the gravy if needed.
- 17
Gently stir in the drained and rinsed butter beans and cook for 10 minutes to heat through.
- 18
Remove the whole Scotch bonnet pepper and thyme sprig before serving.
Nutrition (per serving)
Calories
850
