Jamaican Oxtail Stew Recipe

Name: Jamaican Oxtail Stew Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 2 pounds oxtail, cut into segments; 2 tablespoons vegetable oil; 1 onion, chopped; 4 garlic cloves, minced; 1 teaspoon ginger, grated; 2 stalks scallions, chopped; 1 teaspoon thyme; 1 Scotch bonnet pepper, whole; 2 carrots, sliced; 1 can (14 oz) diced tomatoes; 2 cups beef broth; Salt and pepper to taste; 1 tablespoon brown sugar; Cooked rice and peas; Fresh parsley for garnish

Highlighted under: World Cuisine Recipes

I absolutely love preparing Jamaican oxtail stew at home, where the rich flavors and tender meat create an unforgettable experience. Stewing the oxtails slowly allows the connective tissues to break down, resulting in that melt-in-your-mouth quality. The secret lies in the blend of spices and herbs that come together seamlessly, crafting a dish that's as comforting as it is bold. Whether for a special occasion or a cozy dinner, this recipe brings a taste of Jamaica to my kitchen and fills my home with an irresistible aroma.

Created by

Emily

Last updated on 2026-01-05T21:54:29.568Z

Every time I make this Jamaican oxtail stew, I’m transported back to my childhood, where my family gathered around the dinner table to enjoy their favorite dishes. The moment I start searing the meat, the mouthwatering aroma fills the kitchen, reminding me of how important it is to achieve that perfect caramelization. I’ve found that a good browning not only enhances the flavor but also adds depth to the overall stew.

As the stew simmers, I love to experiment with flavors, adjusting the spices just right until they complement one another. I usually serve it alongside rice and peas, which perfectly balances the heartiness of the oxtail, creating a well-rounded meal. I can’t wait for you to try this recipe and bring a taste of Jamaica to your home!

        Why You Will Love This Recipe
        Tender, rich meat infused with aromatic spices
Hearty and comforting dish perfect for family gatherings
Unique blend of flavors that encapsulate Jamaican cuisine

      

Understanding Oxtail

Oxtail is prized for its rich flavor and gelatinous texture that adds depth to stews and soups. When cooked low and slow, the connective tissues break down, imparting a luscious, silky mouthfeel. This recipe capitalizes on oxtail’s unique characteristics, making it crucial to ensure that the pieces are uniform in size—about 2-inch segments work best. This helps them cook evenly, preventing some from becoming overly tender while others remain tough.

Choosing high-quality oxtail can make a significant difference in your dish. Look for pieces that have a good amount of meat and are well-trimmed, with a bit of marrow visible in the bone. The marrow enhances the broth, lending a fuller flavor as it cooks. If you're uncertain, ask your butcher for help picking the best cuts, and don't hesitate to request customization like removing excess fat.

Building Layers of Flavor

The beauty of Jamaican oxtail stew lies in the aromatic blend of its ingredients. While sautéing the onions, garlic, and ginger, wait for the onions to become translucent and even start to caramelize slightly. This slight browning enhances the sweetness and depth of flavor, creating a robust base for the dish. Moreover, when adding the Scotch bonnet pepper, consider how much heat you want; leaving it whole provides a gentle spice, whereas cutting it will release more heat into the stew.

As the stew simmers, avoid rushing the process. A good 90 minutes is essential for the oxtail to become tender. Check occasionally, and if the liquid level gets low, add a bit more beef broth to maintain a consistent stew texture. The goal is to achieve a thick, rich sauce that clings to the meaty pieces, making each bite a delightful experience.

Serving Suggestions and Storage

While serving, plate the stew generously over rice and peas, allowing the flavors to meld beautifully. A sprinkle of fresh parsley not only adds a pop of color but also a fresh herbal note that balances the richness of the stew. For a complete meal, consider serving it with fried plantains on the side, which provide a sweet contrast to the savory dish.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, gently warm the stew on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much. This dish gaining flavor as it sits means that leftovers might just taste even better the next day!

Ingredients

For the Stew

2 pounds oxtail, cut into segments
2 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ginger, grated
2 stalks scallions, chopped
1 teaspoon thyme
1 Scotch bonnet pepper, whole
2 carrots, sliced
1 can (14 oz) diced tomatoes
2 cups beef broth
Salt and pepper to taste
1 tablespoon brown sugar

For Serving

Cooked rice and peas
Fresh parsley for garnish

Instructions

Prepare the Oxtail

Season the oxtail pieces with salt, pepper, and brown sugar. Heat vegetable oil in a large pot over medium-high heat. Brown the oxtails on all sides, then remove and set aside.

Sauté Vegetables

In the same pot, add onions, garlic, ginger, and scallions. Sauté until the onions are translucent. Stir in thyme and Scotch bonnet pepper for added heat.

Simmer the Stew

Return the browned oxtails to the pot. Add the diced tomatoes, carrots, and beef broth. Bring to a boil, then reduce heat, cover, and let simmer for about 90 minutes, or until oxtails are tender.

Serve

Once the oxtail is tender, serve it hot over rice and peas, garnished with fresh parsley.

Pro Tips

For extra flavor, marinate the oxtails overnight with spices. Adjust the heat level by adding more or less of the Scotch bonnet pepper according to your preference.

Troubleshooting Common Issues

If you find that your stew lacks depth after the initial cooking, consider adding a tablespoon of tomato paste while sautéing the vegetables; this will brighten the dish and intensify its overall flavor. Likewise, if the broth is too salty, adding a few slices of raw potatoes can absorb some of the excess sodium, which you can remove before serving.

In case your oxtail doesn’t achieve the tender state you desire, extend the simmering time for an additional 30 minutes. Be certain it’s covered tightly to prevent evaporation, and keep the heat low enough to avoid boiling.

Ingredient Substitutions

If you're unable to find oxtail, beef chuck or short ribs can be used as an alternative, though keep in mind the texture will differ slightly. Both cuts will still yield a hearty dish, but you may need to adjust cooking times, especially if they contain less connective tissue than oxtail.

For a vegetarian version, try using jackfruit as a substitute, as it mimics the texture of meat. Cook it with the same aromatics, adding a touch of smoked paprika or liquid smoke to emulate the depth provided by the oxtails, ensuring a satisfying result.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, you can use beef shank or short ribs, but adjust cooking times accordingly as they might require different cooking durations.

→ Is it possible to make this recipe in a slow cooker?

Absolutely! Simply follow the steps of browning the meat and sautéing the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.

→ What can I serve with Jamaican oxtail stew?

Traditionally, it pairs well with rice and peas, but you can also serve it with mashed potatoes or bread.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat thoroughly before eating.