Oxtail stew is a beloved staple in Jamaican cuisine, representing the resourcefulness and culinary creativity of Afro-Caribbean cooking. This dish transforms a traditionally tough cut of meat into a meltingly tender, deeply flavorful meal that embodies the soul of Caribbean comfort food. Slow-cooked with aromatic herbs and spices, the oxtails develop a rich, complex flavor that tells a story of cultural resilience and culinary excellence.
Ingredients
- 3 lbs fresh oxtails
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 tablespoons browning sauce
- 2 tablespoons allspice
- 1 scotch bonnet pepper, whole
- 2 cups beef stock
- 1 can butter beans
- 2 carrots, chopped
- 2 tablespoons fresh ginger, minced
- Salt and black pepper to taste
- 2 green onions, chopped for garnish
Instructions
- Clean oxtails thoroughly and pat dry. Season generously with salt, black pepper, and allspice. Let marinate for at least 2 hours, preferably overnight in the refrigerator for deeper flavor penetration.
- Heat vegetable oil in a large Dutch oven. Brown oxtails in batches, ensuring a deep caramelized exterior. Remove and set aside.
- In the same pot, sauté onions, garlic, and ginger until fragrant and translucent, about 3-4 minutes.
- Return oxtails to the pot. Add browning sauce, thyme, scotch bonnet pepper, and beef stock. Bring to a boil, then reduce heat to low.
- Cover and simmer for 2.5-3 hours, stirring occasionally. The meat should become incredibly tender and almost falling off the bone.
- Add butter beans and chopped carrots in the last 30 minutes of cooking.
- Remove scotch bonnet pepper before serving. Adjust seasoning as needed.
- Garnish with chopped green onions and serve hot with rice and peas.
Chef Tips
- For a richer flavor, use a pressure cooker to reduce cooking time to 1 hour
- Can be stored in refrigerator for up to 4 days or frozen for 3 months
- Serve with traditional Jamaican rice and peas for an authentic experience
- Be careful when handling scotch bonnet pepper – it’s extremely hot
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