Jamaican Oxtail Stew Recipe

Name: Jamaican Oxtail Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 2 lbs oxtail, cut into segments; 2 tablespoons vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons soy sauce; 1 tablespoon browning sauce; 1 teaspoon allspice; 2 sprigs thyme; 2 carrots, chopped; 2 stalks green onions, chopped; 1 Scotch bonnet pepper, whole; 4 cups beef broth; Salt and pepper to taste

Highlighted under: Easy Global Meals

I absolutely love cooking Jamaican oxtail stew; it’s a dish that warms my soul and fills my kitchen with the most tantalizing aromas. The rich, savory flavors meld together beautifully, and the tender meat practically falls off the bone. Every time I make this stew, I remember the first time I tasted it at a friend's family gathering. The combination of spices is truly irresistible! Cooking this dish not only allows me to savor the comforting taste of home but also brings joy when shared with family and friends.

Created by

Ella

Last updated on 2026-01-05T20:02:29.852Z

When I first ventured into making Jamaican oxtail stew, I was amazed by how the right spices transform humble ingredients into a work of art. The key is in marinating the oxtail overnight with a blend of garlic, ginger, and allspice, which deeply infuses the meat with flavor. This step takes a little extra time, but the results are absolutely worth it.

One of my favorite tips is to use a pressure cooker, which cuts down on cooking time while still delivering that melt-in-your-mouth tenderness. As the oxtail simmers, the gravy thickens and becomes rich, creating a perfect base for serving with rice and peas. You’ll soon find this dish becoming a staple in your culinary repertoire.

        Why You'll Love This Recipe
        Deep, rich flavors that bring a taste of Jamaica to your table
Tender oxtail that falls off the bone
A comforting dish perfect for family gatherings or cozy nights in

      

Understanding Oxtail

Oxtail is a cut of meat that becomes extraordinarily tender when cooked slowly, absorbing flavors beautifully. The ideal marbling and connective tissue in oxtail break down during the long simmering process, resulting in a rich, gelatinous broth. Choosing high-quality oxtail from a reputable butcher ensures maximum flavor and tenderness, so don't hesitate to ask for recommendations or specific cuts. Avoid pre-packaged oxtail, as it may not provide the same depth of flavor.

When preparing oxtail, it's essential to marinate it for at least two hours, but overnight yields exceptional results. The natural enzymes in ginger and the acidity from soy sauce enhance the meat’s tenderness while infusing it with flavor. Consider using other acidic marinades like apple cider vinegar or citrus juices if ginger isn’t available—these will similarly help to tenderize the meat without overpowering the dish.

Perfecting the Dish

Browning the oxtail not only gives it a beautiful color but also creates fond, the flavorful brown bits that stick to the pot. This step is crucial as it adds complexity to the stew. Aim for a deep brown color, which usually takes about 5 to 7 minutes on medium-high heat. If you notice the bits starting to stick too aggressively, you can add a splash of your beef broth to deglaze the pot, ensuring nothing goes to waste.

Simmering your stew is where the magic happens. Once you lower the heat after boiling, you want to keep it covered, checking occasionally. If it looks too watery, remove the lid for the last 30 minutes to allow for some evaporation, resulting in a thicker sauce. The stew should reduce to a glossy consistency, clinging beautifully to the oxtail pieces. This step is key to achieving the rich, engaging flavors that characterize authentic Jamaican oxtail stew.

Ingredients

Gather these ingredients to create a rich and flavorful stew:

Ingredients

2 lbs oxtail, cut into segments
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon browning sauce
1 teaspoon allspice
2 sprigs thyme
2 carrots, chopped
2 stalks green onions, chopped
1 Scotch bonnet pepper, whole
4 cups beef broth
Salt and pepper to taste

Make sure to check your herbs and spices for freshness to enhance the flavor of your stew.

Instructions

Follow these steps to create the perfect Jamaican oxtail stew:

Marinate the Oxtail

In a bowl, combine oxtail with garlic, ginger, soy sauce, browning sauce, allspice, salt, and pepper. Cover and refrigerate for at least 2 hours or overnight for best results.

Sear the Oxtail

Heat vegetable oil in a large pot over medium-high heat. Add the marinated oxtail and sear until browned on all sides. Remove and set aside.

Sauté Aromatics

In the same pot, add onions and cook until translucent. Stir in the carrots and cook for another 2 minutes.

Combine and Simmer

Return the oxtail to the pot. Add beef broth, thyme, and the Scotch bonnet pepper. Bring to a boil, then reduce heat to low and cover.

Simmer for about 2 hours or until the oxtail is tender.

Serve

Remove the Scotch bonnet pepper before serving. Adjust seasoning with salt and pepper if necessary. Serve hot with rice and peas.

Feel free to adjust the spice levels according to your taste preferences.

Pro Tips

For an extra depth of flavor, try adding a splash of red wine to the stew while it simmers.

Serving Suggestions

Jamaican oxtail stew is traditionally served with rice and peas, which provides a hearty base that complements the rich flavors of the stew. You can use white or brown rice, but if you're looking to add an extra layer of flavor, consider coconut rice. Simply replace some of the water with coconut milk while cooking the rice for a creamy twist.

For those who want to lighten the meal, serve it alongside a fresh garden salad or sautéed greens, such as collard greens or kale, to balance the dish. Adding a lime wedge on the side can also provide a zesty contrast that brightens the flavors of the stew.

Storage and Reheating

This oxtail stew can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it an excellent dish to prepare in advance. For longer storage, consider freezing the stew; it will keep well for up to 3 months in an airtight container. Just make sure to cool it completely before placing it in the freezer to avoid ice crystals.

To reheat, gently warm the stew on the stove over medium heat, stirring occasionally until heated through, approximately 15 to 20 minutes. If the sauce seems too thick, add a splash of beef broth or water to reach your desired consistency. This way, you can enjoy the comforting flavors even days or weeks later without losing any quality.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, you can substitute beef shank or brisket, but the cooking time may vary.

→ Is the Scotch bonnet pepper necessary?

For authentic flavor, it’s recommended, but you can omit it or use a milder pepper for less heat.

→ Can I make this stew in advance?

Absolutely! The flavors deepen when stored for a day in the refrigerator.

→ What can I serve with oxtail stew?

It's traditionally served with rice and peas, but you can also pair it with mashed potatoes or dumplings.