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Savory Jamaican Oxtail Stew Recipe Easy Slow-Cooked Tender Meat

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A hearty and comforting Jamaican oxtail stew featuring tender slow-cooked meat with authentic spices like Scotch bonnet, thyme, and allspice. Perfect for cozy gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 3 pounds oxtail, cut into pieces
  • 2 tablespoons vegetable oil (refined coconut oil preferred)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 whole Scotch bonnet pepper, pierced or ½ teaspoon chili flakes
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme
  • 5–6 whole allspice berries
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 medium carrots, sliced
  • 1 tablespoon browning sauce (optional)
  • Salt and black pepper to taste
  • 3 stalks green onions, chopped (for garnish)
  • 1 cup cooked butter beans or kidney beans, drained (optional)

Instructions

  1. Rinse and pat dry the oxtail pieces. Season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Brown oxtail pieces in batches for 4-5 minutes per side until deep golden crust forms. Set aside.
  3. Lower heat to medium. In the same pot, sauté chopped onion and minced garlic for 3-4 minutes until softened and fragrant.
  4. Add pierced Scotch bonnet pepper, fresh thyme sprigs, and allspice berries. Stir for 1 minute to bloom the spices.
  5. Stir in tomato paste and cook for 2 minutes to deepen flavor.
  6. Pour in beef broth, scraping the bottom to release browned bits. Return browned oxtail to the pot. Add browning sauce if using.
  7. Bring stew to a low boil, then reduce heat to low and cover. Simmer gently for 2.5 to 3 hours until meat is tender and nearly falling off the bone. Stir occasionally and add water or broth if too thick.
  8. About 30 minutes before the end, add sliced carrots and cooked beans if using.
  9. Taste and adjust salt and pepper. Remove Scotch bonnet pepper before serving unless extra spicy is desired.
  10. Garnish with chopped green onions and serve hot with rice, dumplings, or preferred sides.

Notes

Browning the oxtail properly is essential for deep flavor. Use fresh thyme if possible for a brighter herbal note. Pierce the Scotch bonnet pepper to release heat without overwhelming the dish. Simmer on low heat and avoid lifting the lid too often to keep meat tender. For quicker cooking, use a pressure cooker but adjust seasoning afterward. The stew tastes even better the next day. Optional splash of dark rum in the last 10 minutes adds warmth and complexity.

Nutrition

Keywords: Jamaican oxtail stew, slow-cooked oxtail, savory stew, Caribbean recipe, Scotch bonnet, allspice, thyme, comfort food

Find it online: https://yumnode.com/savory-jamaican-oxtail-stew-recipe-easy-slow-cooked-tender-meat/