We love when we get things right on the first try. However, this one took us a couple of iterations of refinement to reach the truly “bloggable” level. We are fortunate to have a farm down the road where we can get our beef and pork products fresher and, in some cases, less expensive than the local grocer (shout out to Windhaven Farms). Plus we love knowing where our products come from and seeing the happy cows in the pasture. If you haven’t ever tried Jamaican Oxtail Stew then you’re in for a treat. If you’ve had it but are looking to make one yourself then follow along.
The flavors of the Caribbean are a favorite around here. The combinations of sweet, savory, and spice always seem to tantalize the palate. Oxtails are simply the tail of cattle. They are a gelatin-rich meat adding rich flavor to a variety of preparations prevalent around the world. Jamaican Oxtail Stew is our favorite approach to a sometimes overlooked cut of meat.
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
If we’ve said it once we’ve said it a million times. Our favorite tool in the kitchen is our 6 Quart Lodge Enameled Cast Iron Dutch Oven. This is such a versatile tool whether cooking on the stovetop or combination cooking with a stovetop to oven transfer. It’s foolproof in our opinion. Check it out if you’re interested.
If your mouth isn’t watering yet, it will. Read on and we’ll show you how to make this glorious treat.
Preparation: Jamaican Oxtail Stew
As always, get the ingredients together out front and prep away. It will help immensely as the dish comes together.
Don’t worry, this recipe isn’t that complex despite a semi-lengthy ingredient list. First, let’s handle the oxtails. Pat the oxtails dry with a paper towel. In a prep bowl combine the brown sugar, allspice, salt and pepper. Meanwhile, in a mixing bowl, coat the oxtails in the Worcestershire sauce and then the dry ingredients.
In a Dutch oven or other high walled stock pot or pan heat the oil on medium heat. When the oil is hot add the oxtails, working in batches to avoid overcrowding the pot, and brown on all sides, 5 – 7 minutes per batch. Remove the oxtails and set aside.
Deglaze the pot with a small amount of beef stock, scraping the bits from the bottom. Add the onions and bell peppers and saute for 5 – 7 minutes, stirring occasionally, until vegetables begin to soften. Stir in the garlic and cook for another 1 – 2 minutes, or until fragrant. Let’s not burn that garlic 😉
The next part is the waiting game. This is when you crack a beer or other preferred beverage, play some reggae, and await the wonderful aromas that will soon permeate your home. Add the oxtails back to the pot along with all of the ingredients through apple cider vinegar. Cover and simmer for 2.5 hours.
Once you’re sufficiently filled with all of the island vibes pull that cover off. Then, add the butter beans and stir in the corn starch. Simmer for 5 – 10 more minutes. Remove from heat. Serve as a standalone stew or over rice. Garnish/top with green onion to taste.
Pat yourself on the back. Give yourself a round of applause. Savor the goodness and allow the food coma to set in. Drift off to the islands because your palate is already there.
If you liked that, try this…
More flavors of the islands and other bold flavors below:
- One Pan Jamaican Jerk Chicken
- Three Bean Jamaican Chili
- Cuban Mojo Pork Chops
- Maduros 🙂
- Cajun 16-Bean Soup
- Curry Sausage Masala
- Thai Coconut Red Curry Chicken
- Easy Instant Pot Lamb and Turnip Masala
- Easy Rotisserie Chicken Tikka Masala
Equipment: Jamaican Oxtail Stew
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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Jamaican Oxtail Stew
Equipment
- Dutch Oven https://amzn.to/3v1D1JD
Ingredients
- 2.5 – 3 lbs. Oxtails
- 1½ tsp. Salt
- 1 tsp. Fresh Ground Black Pepper
- ¼ cup Brown Sugar
- 1 tbsp. Ground Allspice
- ¼ cup Worcestershire Sauce
- 2 tbsp. Coconut or Olive Oil
- 1 Sweet Onion, chopped
- 1 Yellow Bell Pepper, chopped
- 1 Orange Bell Pepper, chopped
- 4 cloves Garlic, diced
- 12 oz. Rainbow Baby Carrots or 3 – 4 whole carrots, chunked
- 1 Scotch Bonnet Pepper, top removed but whole or Habanero
- 2 – 3 Bay Leaves
- 2 tbsp. Fresh Thyme, stems removed
- 2 tbsp. Tomato Paste
- 2 cups Beef Stock or Broth We used Better than Bouillon and water
- 1 tbsp. Apple Cider Vinegar
- 1 can Butter Beans, drained Approx. 15.5 oz.
- 1 tbsp. Corn Starch
- ¼ cup Green Onion, sliced Or to taste. For garnish/topping.
Instructions
- Pat the oxtails dry with a paper towel. In a prep bowl combine the brown sugar, allspice, salt and pepper. In a mixing bowl, coat the oxtails in the Worcestershire sauce and then the dry ingredients.
- In a Dutch oven or other high walled stock pot or pan heat the oil on medium heat. When the oil is hot add the oxtails, working in batches to avoid overcrowding the pot, and brown on all sides, 5 – 7 minutes per batch. Remove the oxtails and set aside.
- Deglaze the pot with a small amount of beef stock, scraping the bits from the bottom. Add the onions and bell peppers and saute for 5 – 7 minutes, stirring occasionally, and until vegetables begin to soften. Stir in the garlic and cook for another 1 – 2 minutes, or until fragrant.
- Add the oxtails back to the pot along with all of the ingredients through apple cider vinegar. Cover and simmer for 2.5 hours.
- Add the butter beans and stir in the corn starch. Simmer for 5 – 10 more minutes. Remove from heat. Serve as a stew or over rice. Garnish/top with green onion to taste.
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