Wednesday, May 5, 2021

Jamaican Oxtail Stew

There are lots of versions of oxtail stew out there, but Jamaican oxtail stew is something special. It’s also something I’ve never made at home. I’ve been lucky to live near good Jamaican restaurants pretty much everywhere I have called home, so I’ve honestly never considered making it myself. Until now, that is.

Jamaican Oxtail Stew – This braised oxtail with butter beans not only have a complex note from allspice but also that familiar garlic, thyme, scotch bonnet and onion medley. Fall off the bone tender.

Recipe Author: Imma at Immaculate Bites
Get the recipe

The Ingredients

The list of ingredients for this recipe is long-ish, but don’t let that put you off. There are a lot of pantry staples like cooking oil, tomato paste, and spices. Most of what I had to buy was the produce, canned butter beans, and oxtail.

By the way, oxtail isn’t really from an ox. It’s a generic name for cattle tails, and most likely from an ordinary cow. I found a package that was a little over two pounds for just under $20.

Personally, I thought the price was a little high at $5.99 per pound. However, I did get two batches of stew out of it because I split the package in half and froze the extra. I also found it at my regular grocery store, so I suppose I paid for convenience too.

Jamaican Oxtail Stew Ingredients
Oxtail, thyme, allspice berries, green onions, scotch bonnet pepper, garlic, onion, butter beans, Worcestershire sauce, tomato paste, chicken bouillon powder, curry powder, and smoked paprika

The Process

A 5.3-quart cast iron Dutch oven was the perfect size for this stew. It also gave the oxtail a nice sear. Speaking searing the oxtail, a pair of tongs will be your friend for this step. I used them to hold the pieces in place because they tended to roll when left alone.

Otherwise, making this stew went according to the instructions and was really simple. Most of the process was just letting the stew simmer on the stove for a few hours. Even the prep work wasn’t much. Here is how the steps broke down for time:

  • 9 minutes to prep
  • 2 hours 43 minutes to cook
  • 2 hours 52 minutes total

Browned oxtail
Browned oxtail

Oxtail is a fatty cut, so you will want to pay attention to how much oil is left in the pot after browning. I was expecting to have to drain some excess oil, but it turns out that I was left with about three tablespoons. It’s just something to be aware of because you can end up with an oily broth if there is too much leftover.

At step four, I followed the author’s advice and initially added four cups of water. I did end up adding the additional two cups during the cooking process to keep the oxtails covered. The broth was a bit thin for my liking, but you could either use less water or thicken it with cornstarch if you prefer a thicker broth.

Chopped onion, chili peppers, thyme, and garlic
Chopped onion, green onions, thyme, and garlic

So how was it?

Clear & Accurate Directions
Accurate Time(s)
This recipe made restaurant quality Jamaican oxtail stew, and this was my first time ever making it! The mix of spices was just right, there was a little heat, and the meat just fell apart it was so tender. It did take almost three hours, but the instructions were clear and easy to follow. Surprisingly, all the ingredients were easy to find at my local grocery store, including the oxtail. This stew will be made again!
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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