Jamaican Oxtail Stew Recipe

Name: Jamaican Oxtail Stew Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2 lbs oxtail, cut into pieces; 1 large onion, chopped; 4 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, chopped; 1 bell pepper, chopped; 2 cups beef broth; 1 tbsp soy sauce; 1 tbsp tomato paste; 2 tbsp brown sugar; 2 sprigs thyme; 2 Scotch bonnet peppers; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making Jamaican Oxtail Stew; it’s a dish that brings the vibrant flavors of the Caribbean to my kitchen. The rich, hearty oxtail is beautifully tender when slow-cooked, infused with aromatic spices, and served over fluffy rice or with crusty bread. Each time I prepare it, I can't help but get lost in the comforting aromas wafting through my home. This recipe is perfect for family gatherings or a cozy dinner when you're craving something truly special.

Created by

Emily

Last updated on 2026-01-05T19:10:28.383Z

When I first tried my hand at Jamaican Oxtail Stew, I didn't realize just how complex and satisfying the flavors could be. From the first caramelized bits of oxtail to the fragrant spices, each step builds on the last, creating a dish that feels like a warm hug. I learned that allowing the oxtail to sear first before adding the liquid completely transforms the dish, giving it a deep, rich flavor.

Another invaluable tip I've discovered is to use a pressure cooker if you’re short on time. It dramatically cuts down the cooking time while still allowing the oxtail to become incredibly tender. Serving it with the right accompaniments, like homemade rice and peas or fried plantains, turns an ordinary meal into a festive feast!

        Why You Will Love This Recipe
        The deep, rich flavors meld beautifully with the tender meat.
A aromatic blend of spices that transports you to the Caribbean.
Perfect for special occasions or a comforting family meal.

      

The Art of Slow Cooking Oxtail

Slow cooking oxtail is crucial for developing its rich flavor and tender texture. This cut of meat is tough and requires time to break down the connective tissues. I recommend using a heavy pot or Dutch oven that retains heat well. Cooking over medium-low heat allows the flavors to meld beautifully. You should aim for a gentle simmer rather than a rolling boil, which can dry out the meat. Keep an eye on it, adjusting the heat as necessary to maintain a consistent simmer.

During the simmering phase, make sure to scrape the bottom of the pot occasionally to release any caramelized bits left from searing the oxtail and sautéing the vegetables. These promote a deeper, more complex flavor in your stew. If you notice the liquid is reducing too quickly, you can add a splash of beef broth or water to keep everything submerged and ensure a luscious sauce consistency.

Choosing Ingredients Wisely

The Scotch bonnet peppers are a signature ingredient in Jamaican cooking, imparting a unique heat and flavor. If you're concerned about the spice level, consider using one pepper instead of two; just be sure to cut it open to release its oils, enhancing the stew without overpowering it. Alternatively, habanero peppers can be a good substitute, but adjust accordingly since they can be just as fiery.

When selecting your oxtail, look for pieces that have a good amount of marbling. The fat content is essential for flavor and contributes to the melt-in-your-mouth experience you’re aiming for. If your butcher offers it, ask for oxtail that's been cut into smaller pieces, as these will cook more evenly and break down more easily, ensuring tenderness throughout.

Ingredients for Jamaican Oxtail Stew

Main Ingredients

2 lbs oxtail, cut into pieces
1 large onion, chopped
4 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
1 bell pepper, chopped
2 cups beef broth
1 tbsp soy sauce
1 tbsp tomato paste
2 tbsp brown sugar
2 sprigs thyme
2 Scotch bonnet peppers
Salt and pepper to taste

Instructions

Sear the Oxtail

In a large pot, heat some oil over medium-high heat. Pat the oxtail dry and season with salt and pepper. Sear the oxtail pieces for about 5-7 minutes on each side until browned. Remove and set aside.

Cook the Vegetables

In the same pot, add onion, garlic, carrots, celery, and bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant.

Deglaze and Simmer

Add the beef broth, soy sauce, tomato paste, brown sugar, thyme, and Scotch bonnet peppers. Stir well and bring to a simmer.

Return Oxtail and Cook

Return the oxtail to the pot. Cover and let simmer for 2 hours, or until the oxtail is tender and falling off the bone. You can also use a pressure cooker to speed up this process.

Serve

Once done, check the seasoning and adjust if necessary. Serve hot with rice or bread. Enjoy!

Pro Tips

For an even deeper flavor, consider marinating the oxtail overnight in the spices. Adding a splash of red wine can also enhance the richness of the stew.

Storage and Reheating Tips

After preparing the stew, allow it to cool to room temperature before transferring it to airtight containers. This stew keeps well in the refrigerator for about 3-4 days. The flavors only get better as they meld over time. When reheating, I suggest warming it gently on the stovetop over low heat, stirring occasionally. If you find the stew has thickened significantly, you can add a bit of beef broth or water to achieve the desired consistency.

For longer storage, you can freeze the stew for up to 3 months. Ensure to leave some space in the container since the stew may expand as it freezes. When ready to enjoy, transfer the frozen stew to the refrigerator the night before to thaw. You can also use the microwave for quicker defrosting, but the stovetop reheating method will always yield a better texture.

Serving Suggestions

Serving Jamaican Oxtail Stew over a bed of fluffy rice is traditional, as it soaks up the sauce beautifully. I recommend using white rice or rice and peas, which adds an additional layer of flavor with coconut milk and spices. For a different twist, consider roasted potatoes or crusty bread on the side to mop up the delicious broth.

Another delightful way to elevate your meal is by garnishing with chopped scallions or fresh parsley. A dollop of sour cream or a squeeze of fresh lime juice can also brighten the rich flavors of the stew, creating a balanced dish. For those looking for a spicy kick, an extra slice of Scotch bonnet on the side might be just what you need.

Questions About Recipes

→ Can I use a different cut of meat?

While oxtail is ideal for its flavor and texture, you can substitute with beef chuck or short ribs if needed.

→ How can I thicken the stew?

If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and stir it in during the last few minutes of cooking.

→ Can I freeze the leftovers?

Yes, the stew freezes well. Just make sure to store it in an airtight container for up to three months.

→ What can I serve with this stew?

Jamaican rice and peas or fried plantains are classic side dishes that complement the stew wonderfully.