Print

Rich Spiced Jamaican Oxtail Stew

Jamaican oxtail stew - featured image
Print Recipe

A hearty and flavorful Jamaican oxtail stew slow-cooked to tender perfection with traditional spices, butter beans, and a rich, comforting sauce.

Ingredients

Scale
  • 3 pounds oxtails, trimmed and cut into pieces
  • Salt and black pepper, to taste
  • 1 teaspoon ground allspice (pimento berries)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 4–5 garlic cloves, minced
  • 1 whole scotch bonnet pepper (optional)
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable oil or coconut oil
  • 1 large yellow onion, sliced
  • 2 medium carrots, chopped
  • 1 can (15 oz) butter beans (lima beans), drained and rinsed
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 3 fresh scallions, chopped
  • Juice of 1 lime

Instructions

  1. Pat the oxtail pieces dry with paper towels. Season thoroughly with salt, black pepper, ground allspice, and dried thyme. Toss well to coat evenly and let sit for 10-15 minutes.
  2. In a mixing bowl, combine the oxtails with minced garlic, soy sauce, brown sugar, and the whole scotch bonnet pepper (pierce it with a fork but keep whole). Cover and refrigerate for at least 2 hours or overnight.
  3. Heat the vegetable or coconut oil in a Dutch oven over medium-high heat. Brown the oxtails in batches, about 3-4 minutes per side. Remove and set aside.
  4. In the same pot, add sliced onions and chopped carrots. Cook until softened and translucent, about 5 minutes, scraping up browned bits.
  5. Stir in tomato paste and cook for 2 minutes to deepen flavor.
  6. Return the browned oxtails to the pot. Pour in beef broth until meat is just submerged. Bring to a gentle boil, then reduce heat to low and cover.
  7. Simmer gently for 2.5 to 3 hours or until oxtail meat is tender and falling off the bones. Stir occasionally and skim off foam or excess fat.
  8. About 20 minutes before finishing, stir in drained butter beans.
  9. Remove the whole scotch bonnet pepper. Adjust salt and pepper to taste. Stir in chopped scallions and squeeze in lime juice.
  10. Let the stew rest for 10 minutes before serving.

Notes

Marinate the oxtails overnight for best flavor and tenderness. Brown the meat in batches to develop a rich crust. Skim foam during simmering to keep broth clear. For milder spice, keep the scotch bonnet pepper whole and remove before serving or omit entirely. Slow cooker method: after browning, cook on low for 6-8 hours. Pressure cooker method: cook under high pressure for 45 minutes. If stew is too watery, simmer uncovered for 10-15 minutes to thicken.

Nutrition

Keywords: Jamaican oxtail stew, spiced oxtail, Caribbean stew, comfort food, slow-cooked oxtail, butter beans, allspice, thyme, scotch bonnet pepper

Find it online: https://cooltastes.com/rich-spiced-jamaican-oxtail-stew-recipe-easy-homemade-comfort-food/