If you have ever dreamed of savoring the rich, hearty flavors of the Caribbean, this Authentic Jamaican Oxtail Stew Recipe brings a true taste of Jamaica right to your kitchen. This stew is a stunning blend of tender oxtail, fragrant herbs, and bold spices simmered until melt-in-your-mouth perfection. Its deeply savory gravy paired with sweet butter beans and a gentle heat from Scotch bonnet peppers creates a dish that’s both comforting and exciting. Whether you’re new to Jamaican cooking or a longtime fan, this recipe is your ticket to a dish that warms your soul and fascinates your palate.
Ingredients You’ll Need
The magic of this Authentic Jamaican Oxtail Stew Recipe lies in its simple yet vibrant ingredients. Each one plays a vital role, from the richness of the oxtail and hearty butter beans to the spirited kick of Scotch bonnet and the aromatic depth of thyme and scallions. Together, they create layers of flavor that develop beautifully throughout the slow cooking process.
- 3 pounds oxtail, cut into sections: The star of the stew, offering succulent meat and gelatinous richness that thickens the sauce.
- 2 tablespoons brown sugar: Adds caramel sweetness and helps achieve a lovely dark crust on the oxtail.
- 2 tablespoons vegetable oil: Essential for browning the meat and sautéing the vegetables.
- 3 scallions, chopped: Provide fresh, oniony brightness that complements the rich stew.
- 4 sprigs thyme: Classic Jamaican herb giving a woodsy, earthy aroma.
- 4 garlic cloves, minced: Adds a pungent warmth that deepens the stew’s flavor.
- 1 large onion, chopped: Builds a flavorful base with its natural sweetness.
- 2 carrots, sliced: Introduce subtle sweetness and texture contrast.
- 1 teaspoon allspice (pimento): A distinctive spice used in Jamaican cooking that imparts warmth and complexity.
- 1 Scotch bonnet pepper, whole or chopped: For authentic heat and the unmistakable peppery punch of Jamaica.
- 2 tablespoons soy sauce: Adds depth and umami to the marinade.
- Salt and black pepper to taste: Balances and enhances all the bold flavors.
- 4 cups beef broth: The liquid base for simmering and tenderizing the oxtail.
- 1 can (15 oz) butter beans, drained: Creamy and soft, these beans soak up the stew’s savory sauce beautifully.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry): Used at the end to thicken the stew’s luscious gravy.
How to Make Authentic Jamaican Oxtail Stew Recipe
Step 1: Prep and Get Ready
First things first, grab your Dutch oven and set it over medium heat to start warming up. Gather all your ingredients so that everything is within reach and ready for the cooking adventure ahead. This step may seem simple, but having everything prepped ensures your process flows easily.
Step 2: Marinade Magic
Take the cut oxtail pieces and mix them thoroughly with chopped scallions, fresh thyme sprigs, minced garlic, soy sauce, salt, and pepper. Marinate this flavor bomb for at least 2 hours; overnight if you can wait, as it allows the spices to deeply penetrate the meat, promising a more flavorful stew.
Step 3: Caramelize and Brown
Next, heat your vegetable oil in the pot and add brown sugar, stirring just until it starts to caramelize and darken slightly. This caramel layer adds a beautiful complexity to the stew’s flavor. Then, carefully add the marinated oxtail pieces, browning each side to seal in those rich meat juices and create a lovely crust that will elevate your stew.
Step 4: Flavor Foundation
Once the oxtail is browned, toss in your chopped onions, sliced carrots, fragrant allspice, and the fiery Scotch bonnet pepper. Give everything a good stir so that each ingredient gets coated and starts mingling their enticing aromas and flavors.
Step 5: Simmer to Perfection
Pour in the beef broth until the oxtail pieces are just covered. Lower the heat to a gentle simmer, cover the pot, and let it cook slowly for 2½ to 3 hours. This slow simmering tenderizes the meat until it’s falling off the bone, while the flavors marry into a rich and robust sauce that’s pure comfort in a bowl.
Step 6: Final Touches
When the meat is wonderfully tender, stir in the drained butter beans and the cornstarch slurry. Let the stew simmer for another 10 to 15 minutes, thickening the gravy to a silky consistency that beautifully clings to every tender bite.
Step 7: Ready to Enjoy
Your Authentic Jamaican Oxtail Stew Recipe is now ready to be enjoyed. Serve it alongside your favorite traditional accompaniments and watch it disappear at the dinner table.
How to Serve Authentic Jamaican Oxtail Stew Recipe
Garnishes
A sprinkle of freshly chopped scallions or a few sprigs of thyme on top can brighten up the dish and add a fresh aroma. Some folks love a squeeze of lime to cut through the richness, so feel free to experiment with what makes your taste buds happy.
Side Dishes
Traditionally, this stew pairs beautifully with classic Jamaican rice and peas, which soak up the hearty gravy perfectly. Steamed vegetables or simple white rice work just as well, offering a simple backdrop that lets the oxtail shine.
Creative Ways to Present
For a unique twist, try serving the stew over creamy mashed yams or sweet plantains, elevating the experience with a Caribbean flair. Another fun idea is to use it as a filling for savory pastries or hand pies, turning leftovers into an exciting new meal.
Make Ahead and Storage
Storing Leftovers
This stew actually improves with time, making it a great make-ahead meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, often tasting better the next day.
Freezing
You can freeze portions of the stew for up to 3 months. Just cool completely, transfer to freezer-safe containers, and label with the date. When you want a comforting meal quickly, simply thaw in the fridge overnight.
Reheating
Reheat gently on the stove over low heat to preserve the meat’s tenderness and avoid drying out the luscious gravy. Add a splash of beef broth or water if the stew has thickened too much during storage. Avoid microwaving if possible, as slow and steady heating works best here.
FAQs
Can I use a different cut of meat if I don’t have oxtail?
While oxtail is ideal for its gelatinous richness and unique texture, you can substitute beef shank or short ribs for a similar hearty stew. Just adjust cooking times as needed to ensure tenderness.
How spicy is the stew with a Scotch bonnet pepper?
Scotch bonnet peppers are quite hot, but using it whole adds flavor with milder heat. Chopping it releases more spice. Adjust according to your heat preference, or remove it midway if you want less kick.
Is this recipe suitable for a slow cooker?
Absolutely! After browning the oxtail and sautéing your veggies, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.
What makes this stew “authentic” Jamaican?
The combination of specific Jamaican spices like allspice, the use of Scotch bonnet pepper, and butter beans, along with the method of caramelizing sugar and slow simmering oxtail, are key elements that give this stew its authentic Jamaican character.
Can I omit the butter beans?
Yes, if you prefer or do not have them on hand, you can leave the butter beans out. The stew will still be delicious but the beans add a lovely creaminess and texture balance.
Final Thoughts
There’s something truly special about making and sharing this Authentic Jamaican Oxtail Stew Recipe. It’s more than just a meal; it’s a delicious journey into vibrant Caribbean flavors that bring warmth and joy to any table. So grab your pot, dive into the simplicity of the ingredients, and watch as this iconic stew fills your kitchen with irresistible aromas. Happy cooking and even happier eating!
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Authentic Jamaican Oxtail Stew Recipe
- Prep Time: 15 minutes plus 2 hours marinating time
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean, Jamaican
Description
This authentic Jamaican Oxtail recipe offers tender, flavorful oxtail slow-simmered in a savory blend of spices, herbs, and a rich gravy thickened with butter beans. Perfectly caramelized and cooked low and slow, this dish is a Caribbean classic, ideal for serving with rice and peas or steamed vegetables for a hearty, comforting meal.
Ingredients
Meat and Marinade
- 3 pounds oxtail, cut into sections
- 3 scallions, chopped
- 4 sprigs thyme
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- Salt and black pepper to taste
Cooking
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, sliced
- 1 teaspoon allspice (pimento)
- 1 Scotch bonnet pepper, whole or chopped
- 4 cups beef broth
- 1 can (15 oz) butter beans, drained
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare Ingredients: Place a Dutch oven over medium heat and have all ingredients ready to streamline the cooking process.
- Marinate Oxtail: Combine the oxtail with chopped scallions, thyme sprigs, minced garlic, soy sauce, salt, and black pepper. Allow the meat to marinate for at least 2 hours or preferably overnight to infuse deep flavor.
- Caramelize and Brown: Heat vegetable oil in the Dutch oven, add brown sugar and let it caramelize lightly. Then, brown the oxtail pieces on all sides to develop a rich, deep color and flavor.
- Add Aromatics: Incorporate chopped onions, sliced carrots, allspice, and Scotch bonnet pepper. Stir well to coat the ingredients with the caramelized sugar and combine all flavors.
- Simmer Slowly: Pour in the beef broth ensuring the oxtail is covered. Reduce the heat to low, cover the pot, and let it simmer gently for 2½ to 3 hours until the oxtail is tender and juicy.
- Thicken Gravy: Add the drained butter beans and the cornstarch slurry, stirring gently. Continue to simmer for another 10 to 15 minutes until the sauce thickens to a luscious, hearty gravy.
- Serve: Pair the Jamaican oxtail with rice and peas or steamed vegetables. Enjoy the rich, spicy aroma and tender meat for a fulfilling meal.
Notes
- Marinating the oxtail overnight enhances the depth of flavor and tenderness.
- The Scotch bonnet pepper can be adjusted or removed depending on spice preference.
- Using a Dutch oven or heavy-bottomed pot is ideal for even heat distribution during long simmering.
- Butter beans add creaminess and thickness to the stew but can be substituted with kidney beans if unavailable.
- Serve with traditional Jamaican sides such as rice and peas to complete the authentic experience.
