Jamaican Oxtail Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
6 servings
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Calories
749 kcal
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Course
Main Course
Jamaican Oxtail Recipe
Description
The recipe starts by seasoning the oxtails with Worcestershire sauce, brown sugar, salt, pepper, and allspice to develop a sweet and savory profile. The oxtails are browned in batches in olive oil to build deep flavor and caramelization. Sautéed onions and garlic then infuse the cooking base. The browned oxtails are combined with chopped carrots, bell peppers, a whole Scotch bonnet pepper for mild heat, bay leaves, thyme, ketchup, apple cider vinegar, and beef broth in a large pot. Covered and cooked on medium-low heat, the oxtails become fork-tender over 2 to 3 hours, allowing the flavors to meld into a rich stew.
Before serving, drained butter beans are stirred in along with cornstarch to slightly thicken the sauce. Chopped scallions finish the dish, adding brightness. This Jamaican oxtail stew offers a combination of tender meat, vegetables, and a thick, richly spiced sauce with a touch of heat from the Scotch bonnet. It is a comforting, flavorful main dish often served with rice or bread.
The recipe can also be prepared using an Instant Pot by following the initial sauté steps then pressure cooking, or by transferring sautéed ingredients to a slow cooker for low and slow cooking. These methods offer flexibility depending on available equipment.
Ingredients
- 3 pounds oxtails
- 3 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar
- 1 teaspoon allspice
- 2 tablespoons olive oil
- 1 large onion peeled and chopped
- 4-5 cloves garlic minced
- 3-4 large carrot peeled and cut into 1 inch chunks
- 2 bell pepper seeded and chopped into 1 inch pieces
- 1 scotch bonnet pepper habanero
- 2 bay leaf
- 2 tablespoons thyme or 2 tsp dried, fresh leaves
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cups beef broth
- 16 ounces butter beans drained, canned
- 1 tablespoon cornstarch
- ½ cup scallions chopped
- salt
- black pepper
Instructions
- Place the oxtails in a large baking dish. Poor in the Worcestershire sauce, brown sugar, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Toss well to coat the ox tails in the seasonings.
- Place a large 6-8 quart saucepot over medium heat. Add the olive oil to the pot. Once hot, place half the oxtails in the pot and brown for 2 to 3 minutes per side. Move the oxtails around the pan so the sugar doesn’t burn on the bottom. Remove the ox tails and repeat with the remaining second batch. Remove all the oxtails from the pot.
- Add the onions and garlic to the pot. Sauté for 2-3 minutes. Then place all the browned oxtails back to the pot. Top them with the chopped carrots, bell peppers, one whole scotch bonnet pepper, bay leaves, thyme, ketchup, and apple cider vinegar. Pour the beef broth over the top. Cover with a heavy lid and cook on medium-low for 2-3 hours, until the oxtail meat is fork-tender.
- Drain the butter beans and toss them with cornstarch. Stir the beans into the stew. Simmer another 5-10 minutes.
- Sprinkle of scallions, and serve as-is or with a side of rice.
Notes
- Alternative cooking methods include using an Instant Pot (pressure cook for 40 minutes) or a Slow Cooker (7-8 hours high or 12-14 hours low) after sautéing.
- After cooking, stir in butter beans and cornstarch to thicken the stew.
- Monitor the sugar during browning to avoid burning; move oxtails around the pan to prevent this.
- The dish is best served hot and pairs well with rice or traditional Jamaican side dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 749kcal | 37% |
| Carbohydrates | 31g | 10% |
| Protein | 76g | 152% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 249mg | 83% |
| Sodium | 1152mg | 48% |
| Potassium | 579mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 6408IU | 128% |
| Vitamin C | 46mg | 51% |
| Calcium | 125mg | 13% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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