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
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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.
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In the same pot, sauté the onion and garlic until fragrant and the onion is translucent.
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Return the browned oxtails to the pot. Add the diced carrots, potatoes, scallion, thyme, and Scotch bonnet pepper (optional).
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Pour in the water and beef broth, making sure the oxtails are covered. Bring to a boil.
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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.
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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
