5.0 from 36 votes
Jamaican Oxtail Recipe
Jamaican-style oxtail stew is easy to prepare on the stovetop, or in a slow cooker or Instant Pot. This easy recipe features fresh veggies and kick of spice for a rich and savory, delicious and comforting dish!
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings: 6 servings
Calories: 749 kcal
Course:
Main Course
Cuisine:
Jamaican , Caribbean
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 carrots peeled and cut into 1 inch chunks
- 2 bell peppers seeded and chopped into 1 inch pieces
- 1 scotch bonnet pepper habanero
- 2 bay leaves
- 2 tablespoons fresh thyme leaves or 2 tsp dried
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cups beef broth
- 16 ounces canned butter beans drained
- 1 tablespoon cornstarch
- ½ cup chopped scallions
- salt and 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.
Cup of Yum
Notes
- This dish can be made in an Instant Pot or Slow Cooker as well!
- For the Instant Pot: Sauté the oxtails and veggies as directed. Then pressure cook on high for 40 minutes. Stir in the beans and cornstarch at the end and simmer for another 10 minutes.
- For the Slow Cooker: Saute the oxtails and veggies as directed, on the stovetop. Move everything to the slow cooker and set on high for 7-8 hours, or on low for 12-14 hours. Stir in the beans and cornstarch at the end and simmer another 10 minutes.
Nutrition Information
Serving
1bowl
Calories
749kcal
(37%)
Carbohydrates
31g
(10%)
Protein
76g
(152%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Cholesterol
249mg
(83%)
Sodium
1152mg
(48%)
Potassium
579mg
(17%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
6408IU
(128%)
Vitamin C
46mg
(51%)
Calcium
125mg
(13%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 749
% 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.