Jamaican Oxtail Stew: 1 Soul-Warming Recipe You’ll Crave

There’s something magical about Jamaican oxtail stew—the way the meat falls off the bone, the rich, spiced gravy, the warmth that fills your kitchen (and your belly). I still remember the first time I tasted it at a little roadside jerk spot in Montego Bay. The cook, an older woman with hands that moved like she’d been stirring pots for decades, winked and said, “Patience, dear. Good stew can’t be rushed.” And oh, was she right.

This Jamaican oxtail stew is the kind of dish that turns a regular Tuesday into a celebration. It’s bold, it’s hearty, and it’s packed with layers of flavor from allspice, thyme, and that sneaky scotch bonnet pepper that hums in the background. The meat braises low and slow until it’s so tender, you barely need teeth. And the gravy? Thick, glossy, and just begging to be sopped up with a hunk of dumpling or a pile of rice.

It’s not just food—it’s a hug in a bowl. And once you try it, you’ll understand why Jamaicans (and my family, after I stole this recipe) swear by it.

Why You’ll Love This Jamaican Oxtail Stew

Listen, this isn’t just another stew—it’s a full-on flavor explosion that’ll make you forget all about takeout. Once that first bite hits, you’ll be hooked. Here’s why:

Flavorful and Satisfying

That deep, rich taste? It comes from the holy trinity of Jamaican cooking—allspice, thyme, and scotch bonnet pepper—melding together for hours. The oxtail transforms into something magical, with meat so tender it practically whispers “eat me” when you poke it with a fork. And the gravy? Thick, glossy, and packed with soul-warming goodness.

Comfort Food Perfection

This is the kind of dish that brings people together. I’ve lost count of how many friends have lingered at my table, scraping their bowls clean. Rainy day? Bad week? Celebration? This stew fixes everything. Plus, it makes your house smell like a Caribbean kitchen—and who doesn’t want that?

• Foolproof technique (brown, simmer, forget)
• Leftovers taste even better (if you have any)
• Impresses guests without fancy skills

Ingredients for Jamaican Oxtail Stew

Gathering the right ingredients is half the battle with this stew—trust me, every single one plays a role in that incredible final flavor. Here’s what you’ll need (and yes, that scotch bonnet pepper is non-negotiable!):

• 2 lbs oxtail, cut into pieces (ask your butcher to do this—it’s messy work)
• 1 tbsp salt (I use coarse sea salt for better flavor)
• 1 tbsp black pepper (freshly cracked if you can)
• 2 tbsp vegetable oil (or coconut oil for extra Caribbean vibes)
• 1 onion, chopped (yellow or white—no need to be fancy)
• 3 cloves garlic, minced (more if you’re a garlic fiend like me)
• 1 scotch bonnet pepper, whole (DO NOT chop this unless you want nuclear heat—just toss it in whole!)
• 1 tbsp thyme (fresh if you’ve got it, dried works too)
• 1 tbsp allspice (this is Jamaica in a jar—don’t skip it)
• 2 carrots, chopped (chunky pieces hold up better)
• 2 potatoes, chopped (Yukon Golds are my go-to)
• 1 can butter beans, drained (aka lima beans—they soak up all that gravy goodness)
• 4 cups beef broth (homemade if you’re fancy, boxed if you’re human)
• 2 tbsp ketchup (sounds weird, but it’s the secret sweet-tangy base)
• 1 tbsp soy sauce (for that deep umami kick)
• 1 tbsp Worcestershire sauce (because everything’s better with Worcestershire)

Pro tip: Measure everything before you start cooking—once those oxtails hit the pan, you’ll be too busy to chop!

How to Make Jamaican Oxtail Stew

Okay, let’s get cooking! Don’t let the long simmer time scare you—most of it is hands-off, I promise. Just follow these steps and you’ll have a pot of magic in no time. And remember what my Jamaican friend said: patience is your best ingredient here!

Browning the Oxtail

First things first—get that oxtail beautifully brown. This step is non-negotiable if you want deep, rich flavor. Pat your oxtail pieces completely dry with paper towels (wet meat steams, it doesn’t brown!). Heat your oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches, add the oxtail in a single layer without crowding the pan. You’ll hear a satisfying sizzle! Let them sear for a good 3-4 minutes per side until they develop a dark, crusty, brown color. Don’t rush this! Those little browned bits at the bottom of the pot are pure flavor gold. Remove the oxtail and set it aside.

Building the Stew

Now, lower the heat to medium. Toss in your chopped onion and let it soften for about 2 minutes. Then add the minced garlic, your whole scotch bonnet pepper (remember, whole means WHOLE—don’t cut it unless you want to set your mouth on fire!), thyme, and allspice. The smell that hits you now is absolutely incredible. Stir it all around for just a minute until it’s fragrant—be careful not to burn the garlic!

Time to deglaze! This is the fun part. Pour in your beef broth, ketchup, soy sauce, and Worcestershire sauce. As you pour, use your spoon to scrape up all those delicious browned bits from the bottom of the pot. That’s where so much of your flavor is hiding! Bring it to a little bubble, then add your browned oxtail back into the pot. The liquid should almost cover the meat.

Final Simmer and Serving

Here comes the patience part. Cover the pot, reduce the heat to low, and let it gently simmer for 2 hours. Just walk away! Go read a book, watch a show. You’ll know it’s ready when the meat is fork-tender and practically falling off the bone.

Now, stir in your chopped carrots, potatoes, and drained butter beans. Pop the lid back on and let it cook for another 30 minutes, or until the vegetables are tender. Turn off the heat. This is crucial—use tongs to fish out that whole scotch bonnet pepper and discard it. Then, let the stew sit for at least 10 minutes off the heat. This resting time lets the gravy thicken up perfectly and allows all the flavors to really get to know each other. Serve it up steaming hot and get ready for the compliments!

Tips for the Best Jamaican Oxtail Stew

After making this stew more times than I can count (and surviving a few fiery mistakes!), here are my can’t-live-without tips:

Handle that scotch bonnet with care! Want more heat? Pierce the pepper once before adding it—just don’t break it open unless you’re ready for serious spice. And wash your hands IMMEDIATELY after touching it. (Learned that the hard way when I rubbed my eye mid-cooking. Oops!)

Skim the fat like Grandma taught me: After the first hour of simmering, use a spoon to skim off some of the fat that rises to the top. Your gravy will be richer without being greasy.

Low and slow wins the race: If your stew’s boiling aggressively, turn the heat down. A gentle simmer means tender meat instead of tough rubber.

Jamaican Oxtail Stew Variations

Listen, tradition is great—but sometimes you gotta play with your food! Here are my favorite ways to shake up this stew without losing its soul:

Swap those butter beans for red kidney beans if you’re feeling extra Jamaican. Toss in some diced bell peppers (red or green) during the last 20 minutes for crunch. Craving more greens? Throw in a handful of chopped callaloo or spinach at the end. And if you’re really adventurous, a splash of dark rum deglazed with the onions adds incredible depth (just don’t tell my auntie I said that).

The beauty? This stew forgives experimentation. Just keep that allspice-thyme-scotch bonnet magic intact, and you’re golden.

Serving Suggestions for Jamaican Oxtail Stew

Now, let’s talk about how to serve this beauty! You could eat it straight from the pot with a spoon (no judgment), but trust me—pairing it right takes it to another level. My go-to? A big scoop of steamed white rice to soak up every drop of that glorious gravy. Or go full island-style with fried sweet plantains on the side—their caramelized sweetness balances the stew’s richness perfectly.

If you want greens, quick steamed cabbage or sautéed callaloo keeps things authentic. And for the ultimate comfort meal? Swap the rice for buttery Jamaican rice and peas. Just don’t forget the extra gravy—you’ll want to lick the bowl clean.

Storing and Reheating Jamaican Oxtail Stew

Here’s the beautiful thing about this stew—it gets even better the next day! Just let it cool completely before transferring to an airtight container. It’ll keep happily in the fridge for up to 3 days (if it lasts that long). When you’re ready to reheat, do it low and slow on the stove with a splash of water or broth to loosen the gravy. Microwave works in a pinch, but the gravy won’t stay as silky. And yes, you can freeze it—just thaw overnight in the fridge before reheating gently.

Jamaican Oxtail Stew Nutrition

Now, let’s talk numbers—but remember, these are just estimates since your ingredients might vary slightly. Per hearty serving (and trust me, you’ll want a hearty serving!), you’re looking at roughly 450 calories packed with 35g of protein from that fall-off-the-bone oxtail. The gravy brings about 20g of fat (mostly the good, collagen-rich kind from slow cooking), along with 30g of carbs from the potatoes and beans.

It’s not diet food, but it’s real food—full of iron, flavor, and the kind of comfort that no number can measure. Just enjoy every bite!

FAQs About Jamaican Oxtail Stew

Can I make this in a slow cooker?
Absolutely! After browning the oxtail and sautéing the aromatics on the stove, transfer everything to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add the vegetables during the last hour so they don’t turn to mush. The result? Just as tender with even deeper flavor!

Help—it’s too spicy! How do I tone it down?
First, remove that scotch bonnet pepper immediately (and remember—next time, don’t pierce it!). Stir in a tablespoon of brown sugar or a splash of coconut milk to balance the heat. Serving it with extra rice or cooling sides like avocado also helps tame the fire.

Can I use beef broth instead of oxtail?
You can, but you’ll miss out on that signature richness. Oxtail’s collagen breaks down into silky, luxurious gravy—regular stew meat just can’t compete. If you must swap, use short ribs for similar results.

Why is my gravy thin?
Patience, friend! Let the stew rest off heat for 10-15 minutes before serving—the gravy thickens as it cools. If it’s still too thin, remove the meat and veggies, then simmer the liquid uncovered for a bit longer.

Can I prep this ahead?
Oh honey, this stew was MADE for meal prep! It tastes even better the next day. Just store it cooled in the fridge for up to 3 days, or freeze for 2 months. Reheat gently with a splash of water to loosen the gravy.

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