Oxtail Stew

Name: Oxtail Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 1.5kg oxtail, trimmed and cut; 1 can butter beans, drained; 2 stalks scallion, chopped; 4 cloves garlic, minced; 1 tbsp browning sauce; 2 tsp allspice berries; 1 Scotch bonnet pepper, whole; 3 sprigs fresh thyme; 2 tbsp soy sauce; 2 tbsp ketchup; 1 large onion, diced; 2 tbsp vegetable oil; Salt and black pepper; 500ml beef stock

Oxtail (OX-tail STEW)

Braised Oxtail with Butter Beans

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 566 kcal

Fall-off-the-bone oxtail pieces braised low and slow with butter beans, broad beans, and a rich gravy spiced with allspice and Scotch bonnet pepper.

Nutrition & Info

Protein 42.0g

Carbs 32.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

Dutch oven or pressure cooker heavy skillet wooden spoon

Presentation Guide

Vessel: deep serving bowl

Garnishes: scallion, thyme sprig

Accompaniments: white rice, steamed vegetables

Ingredients

1.5kg oxtail, trimmed and cut
1 can butter beans, drained
2 stalks scallion, chopped
4 cloves garlic, minced
1 tbsp browning sauce
2 tsp allspice berries
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
2 tbsp soy sauce
2 tbsp ketchup
1 large onion, diced
2 tbsp vegetable oil
Salt and black pepper
500ml beef stock

Instructions

1
Season oxtail with allspice, garlic, thyme, soy sauce, scallion, salt and pepper. Marinate at least two hours or overnight.
2
Heat oil in a Dutch oven over high heat. Sear oxtail pieces in batches until deeply browned on all sides, about four minutes per side.
3
Add onion to the pot and cook until softened. Add browning sauce, ketchup, and beef stock. Stir well to combine everything.
4
Return all oxtail to pot, add whole Scotch bonnet and thyme sprigs. Bring to a boil, then reduce heat to low and cover tightly.
5
Simmer for two and a half hours, checking occasionally and adding water if needed, until meat is very tender and pulling from bone.
6
Add butter beans in the last thirty minutes of cooking. Adjust seasoning and let the gravy thicken to a rich, glossy consistency.

💡

Did You Know?

Oxtail was once considered a throwaway cut in Jamaica but has become so beloved that it now commands premium prices at butcher shops.

Chef's Notes

Equipment Tips

Dutch oven or pressure cooker
heavy skillet
wooden spoon

Garnishing

scallion, thyme sprig

Accompaniments

white rice, steamed vegetables

The Story Behind Oxtail Stew

Oxtail stew is one of Jamaica's most treasured dishes, born from the tradition of transforming inexpensive cuts into extraordinary meals. During colonial times, less desirable cuts were given to enslaved workers, who developed the slow-braising technique that makes oxtail incredibly tender. The dish became a symbol of Sunday family gatherings, with the long cooking time turning a tough cut into a silky, flavorful feast that brings families together around the table.

🕐 Traditionally enjoyed sunday dinner and special occasions 📜 Origins: Post-colonial Jamaican

Comments (0)

No comments yet. Be the first to share your thoughts!