Jamaican Oxtail Stew
A rich and flavorful Jamaican dish made with tender oxtail, simmered in a fragrant blend of spices, perfect for family gatherings.
Ingredients
Main Ingredients
- 3 lb oxtail, cut into 2" pieces Rich and tender cut ideal for stewing.
- 1 Tbsp vegetable oil For sautéing.
- 1 large onion, chopped Aromatic base for the stew.
- 6 green onions, sliced For garnish and added freshness.
- 2 Tbsp peeled and minced fresh ginger Adds earthiness.
- 4 cloves garlic, minced Infuses depth into the dish.
- 3 Tbsp tomato paste Adds sweet tartness and color.
- 2 Tbsp freshly chopped thyme For aromatic notes.
- 2 tsp allspice berries Provides warmth and sweetness.
- 3 Tbsp all-purpose flour Thickens the stew.
- 2 scotch bonnet chilis or habanero chilis Adjust spice level to taste.
- 3 Tbsp packed brown sugar Balances the heat.
- 2 Tbsp low-sodium soy sauce Adds umami richness.
- 1 Tbsp Worcestershire sauce Balances flavors with tanginess.
- 1 14-oz can butter beans, drained and rinsed Adds substance to the stew.
- to serve white rice Perfect to soak up the sauce.
Instructions
Preparation
- Heat the vegetable oil in a large Dutch oven over medium heat until shimmering.
- Season the oxtails generously with kosher salt and freshly ground black pepper.
- Sear the oxtails until golden brown on all sides, about 8-10 minutes per batch. Remove and set aside.
- Add half of the chopped onion and half of the sliced green onions to the pot and cook until soft, about 6 minutes.
- Stir in the minced ginger, garlic, tomato paste, thyme, and allspice berries. Cook until fragrant, about 2-3 minutes.
- Sprinkle the all-purpose flour into the mixture and cook for another 1-2 minutes.
- Return the seared oxtails to the pot, add the chilis, and pour in 4 cups of water. Bring to a gentle simmer.
Cooking
- Cover and simmer for 1 hour, stirring occasionally.
- After an hour, stir in the remaining onion and green onions.
- Mix in the brown sugar, soy sauce, and Worcestershire sauce.
- Continue cooking until the meat is tender and falling off the bone, about 45 minutes to an hour.
- Remove the chilis if desired, then stir in the butter beans and warm through.
- Garnish with additional green onions and serve hot.over white rice.
Notes
Sear the oxtails properly for best flavor, adjust spices as desired, and don't rush the simmering process for the best results.