Here’s a rich, bold, and tender recipe for Jamaican Oxtail Stew — a deeply flavorful Caribbean classic that’s slow-cooked until the meat falls off the bone. It features aromatic spices, a savory brown gravy, butter beans, and often a little heat.
🥘 Authentic Jamaican Oxtail Stew
🕐 Prep Time: 20 minutes
🕐 Marinate: At least 2 hours (overnight preferred)
🍳 Cook Time: 3–3.5 hours
🍽️ Serves: 4–6
Ingredients:
For the Oxtail:
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3–4 lbs oxtail, trimmed
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1 tbsp browning sauce (Grace or homemade)
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2 tsp all-purpose seasoning or seasoning salt
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp smoked paprika
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1/2 tsp black pepper
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1/2 tsp thyme (dried or 3–4 sprigs fresh)
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1 Scotch bonnet pepper, whole (optional but authentic)
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1 small onion, sliced
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3 cloves garlic, minced
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2 stalks green onions (scallions), chopped
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1 tbsp soy sauce
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1 tbsp Worcestershire sauce
For Cooking:
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1 tbsp oil (for browning)
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2 cups beef broth or water
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1 tbsp ketchup (optional but commonly used)
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1 can (15 oz) butter beans (lima beans), drained and rinsed
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More thyme, Scotch bonnet, and salt to taste
Instructions:
1. Season & Marinate:
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In a large bowl, toss the oxtail with all seasonings, browning, soy sauce, Worcestershire, onions, garlic, and scallions.
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Cover and marinate for at least 2 hours or overnight for deeper flavor.
2. Brown the oxtail:
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Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Remove oxtail pieces from marinade (reserve the marinade), and brown them in batches until deeply caramelized on all sides.
3. Simmer:
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Add reserved marinade and enough broth or water to just cover the oxtail.
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Add the whole Scotch bonnet pepper (don’t break it unless you want it hot!) and thyme.
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Bring to a boil, then reduce to a low simmer. Cover and cook for 2.5 to 3 hours, stirring occasionally and adding water as needed.
4. Add butter beans & finish:
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Once the oxtail is tender and the meat is almost falling off the bone, stir in the butter beans and ketchup.
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Simmer uncovered for another 20–30 minutes to thicken the gravy. Taste and adjust seasoning.
🍚 Serve with:
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Steamed white rice or rice and peas
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Fried plantains
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Steamed cabbage or callaloo
💡 Tips:
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Browning sauce gives it color and depth. You can make your own by carefully caramelizing brown sugar until dark and adding water.
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To reduce cooking time, use a pressure cooker (45–50 mins after browning).
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Leftovers taste even better the next day!