Jamaican Oxtail Stew is a rich, hearty dish that brings together tender oxtails, savory vegetables, and a delightful kick of spice from Scotch bonnet pepper. The slow-simmered oxtails are infused with deep flavors from the broth, thyme, and other ingredients, making it a comforting meal that's perfect for any occasion.
Ingredients
3 pounds oxtails
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 carrots, diced
2 potatoes, diced
2 stalks scallion, chopped
2 sprigs thyme
2 cups water
2 cups beef broth
1 can butter beans, drained
1 Scotch bonnet pepper, whole (optional)
Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large pot, heat the vegetable oil over medium-high heat.
Add the oxtails and brown them on all sides. Remove and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent.
Return the browned oxtails to the pot and add the diced carrots, potatoes, scallion, thyme, and Scotch bonnet pepper (if using).
Pour in the water and beef broth, ensuring the oxtails are covered. Bring to a boil.
Reduce the heat to low, cover, and simmer for 2 to 2.5 hours or until the oxtails are tender and almost falling off the bone.
Add the drained butter beans and simmer for an additional 15 minutes.
Season with salt and pepper to taste.
Servings and Timing
Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 2.5 hours
Total Time: 2 hours 45 minutes
Storage/Reheating
To store the leftover stew, I recommend letting it cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3-4 days. For longer storage, freeze it for up to 3 months. When reheating, I find that the stew tastes even better the next day as the flavors have had more time to meld together. To reheat, simply place it on the stovetop over low heat or in the microwave until warmed through.
FAQs
Can I use a pressure cooker for this recipe?
Yes, using a pressure cooker will significantly reduce the cooking time. You can cook the oxtails for about 45 minutes to 1 hour in a pressure cooker. Just make sure to adjust the liquid levels and follow the manufacturer’s instructions for pressure cooking meats.
Is the Scotch bonnet pepper necessary?
The Scotch bonnet pepper adds a distinctive spicy kick to the stew, but it’s entirely optional. If you prefer a milder version, you can omit it, or use a milder pepper like a jalapeño to give it a bit of heat without overwhelming the dish.
What can I serve with Jamaican Oxtail Stew?
This dish is delicious on its own but pairs wonderfully with rice and peas, white rice, or even fried plantains. The rice helps to soak up the flavorful broth, making each bite even better.
How can I make this stew less greasy?
To reduce the grease, you can skim off any excess fat that rises to the top while simmering the stew. Alternatively, you could let the stew cool and refrigerate it overnight, which will allow the fat to solidify at the top, making it easier to remove.
Can I use a different type of meat instead of oxtail?
While oxtail is the traditional choice for this stew, you can use other cuts of beef, such as stew beef or short ribs. The cooking time may vary depending on the cut, but it should still yield a delicious result.
Conclusion
Jamaican Oxtail Stew is a comforting and flavorful dish that brings a taste of the Caribbean right to your kitchen. The slow-simmered oxtails, combined with a hearty mix of vegetables and a subtle kick from the Scotch bonnet pepper, create a meal that’s perfect for any occasion. Whether you're new to cooking or an experienced chef, this recipe is easy to follow and guarantees a mouthwatering result.
Recipe:
Jamaican Oxtail Stew
- Total Time: 2 hours 45 minutes
- Yield: 4 servings
Description
Jamaican Oxtail Stew is a savory, hearty dish made with tender oxtails, vegetables, and a touch of spice from Scotch bonnet pepper. Slow-simmered in beef broth and thyme, this stew is flavorful, rich, and the perfect comfort food. Ideal for any occasion, it's easily customizable to suit your spice preference.
Ingredients
3 pounds oxtails
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 carrots, diced
2 potatoes, diced
2 stalks scallion, chopped
2 sprigs thyme
2 cups water
2 cups beef broth
1 can butter beans, drained
1 Scotch bonnet pepper, whole (optional)
Salt and pepper to taste
Instructions
-
Heat vegetable oil in a large pot over medium-high heat.
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Brown the oxtails on all sides. Remove and set aside.
-
In the same pot, sauté the onion and garlic until fragrant and the onion is translucent.
-
Return the browned oxtails to the pot. Add the diced carrots, potatoes, scallion, thyme, and Scotch bonnet pepper (optional).
-
Pour in the water and beef broth, making sure the oxtails are covered. Bring to a boil.
-
Reduce heat to low, cover, and simmer for 2 to 2.5 hours, until the oxtails are tender.
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Add butter beans and simmer for an additional 15 minutes.
-
Season with salt and pepper to taste. Serve and enjoy!
Notes
The Scotch bonnet pepper adds heat to the dish but can be omitted or replaced with a milder pepper for a more subtle spice level.
This dish can be made ahead of time, as the flavors improve after sitting overnight.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
