Jamaican Oxtail Stew Recipe

Name: Jamaican Oxtail Stew Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 2 pounds oxtails, cut into sections; 2 tablespoons vegetable oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 carrots, sliced; 1 bell pepper, chopped; 1 Scotch bonnet pepper, whole; 2 teaspoons allspice; 2 sprigs fresh thyme; 4 cups beef broth; 1 tablespoon soy sauce; Salt and pepper to taste; 2 green onions, chopped (for garnish)

Highlighted under: Global Flavors

I have always been captivated by the rich, hearty flavors of Jamaican cuisine, and this Jamaican Oxtail Stew is no exception. With its tender, fall-off-the-bone oxtail and aromatic spices, this dish brings warmth and comfort to any table. Cooking it low and slow allows the meat to absorb all the wonderful flavors of the spices, creating a truly unforgettable meal. I love serving this stew with rice and peas, which perfectly balances the robust flavor of the oxtails. It's a recipe that transports me straight to the Caribbean every time I make it.

Created by

Emily

Last updated on 2026-01-05T20:10:30.687Z

When I first tried Jamaican Oxtail Stew at a local restaurant, I was blown away by the depth of flavor and the tenderness of the meat. I went home determined to recreate that experience in my kitchen. Using a combination of spices like allspice, thyme, and Scotch bonnet pepper, I found the perfect balance that truly captures the essence of Jamaican cooking.

One key tip I learned is to sear the oxtail pieces before stewing them. This not only enhances the meat's flavor but also adds a rich depth to the sauce that you simply can’t achieve by skipping this step. It’s a little extra effort, but the payoff is absolutely worth it!

        Why You'll Love This Recipe
        Tender oxtail that falls right off the bone
Hearty and aromatic spices bring depth to the stew
Perfect for gathering with friends and family

      

The Importance of a Slow Simmer

Simmering is crucial in this Jamaican Oxtail Stew recipe, allowing the tough connective tissues in the oxtail to break down, resulting in tender, delectable meat. Cooking it low and slow for 2-3 hours softens the meat and allows it to absorb the flavors of the spices, rather than just cooking through quickly. Keep an eye on the heat; it should be low enough that the broth is barely bubbling, which helps prevent the oxtail from becoming tough.

Using a heavy-bottomed pot or Dutch oven helps maintain an even temperature during the simmering process. If you find that it's simmering too vigorously, you can easily adjust the heat. This gentle cooking method results in a rich, deeply flavored broth that complements the oxtail beautifully.

Ingredient Insights

The Scotch bonnet pepper, while whole, infuses a subtle heat into the stew without overpowering it. If you prefer a milder dish, you can substitute it with a jalapeño or omit it entirely, adding it at the end to taste for a more controlled spice level. This flexibility allows home cooks to adapt the dish according to their heat tolerance.

Allspice is another key ingredient, contributing warm, aromatic notes that are characteristic of Caribbean cuisine. You can use ground allspice if necessary, but whole berries maintain more flavor. If you have access to fresh herbs, consider adding a few leaves of fresh oregano or parsley towards the end of cooking for an extra layer of freshness.

Serving and Storage Suggestions

This impactful stew pairs exceptionally well with rice and peas, as the fluffy rice absorbs the rich, savory broth, making every bite delightful. Alternatively, for a low-carb option, serve it over cauliflower rice or alongside a fresh salad to balance the richness of the stew.

If you have leftovers, they store well in the fridge for up to 3 days. The flavors will develop even further over time. For longer storage, you can freeze the stew in airtight containers for up to 3 months. When reheating, use a low temperature on the stovetop or microwave to prevent overcooking the meat.

Ingredients

Prepare these ingredients before you start cooking:

Ingredients

2 pounds oxtails, cut into sections
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 carrots, sliced
1 bell pepper, chopped
1 Scotch bonnet pepper, whole
2 teaspoons allspice
2 sprigs fresh thyme
4 cups beef broth
1 tablespoon soy sauce
Salt and pepper to taste
2 green onions, chopped (for garnish)

Please ensure you have everything before you start cooking!

Instructions

Follow these steps to make your stew:

Sear the Oxtail

In a large pot, heat the vegetable oil over medium-high heat. Add the oxtail pieces to the pot and sear them on all sides until they are nicely browned, about 5-7 minutes. Remove the oxtail and set aside.

Sauté Vegetables

In the same pot, add the onions, garlic, ginger, carrots, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Add Spices and Broth

Stir in the allspice, thyme, beef broth, soy sauce, and whole Scotch bonnet pepper. Bring the mixture to a boil.

Simmer

Return the seared oxtail to the pot, reduce the heat to low, and cover the pot. Let it simmer for about 2-3 hours until the oxtail is tender.

Serve

Once the oxtail is tender, taste the stew and adjust seasoning with salt and pepper. Serve hot, garnished with chopped green onions.

Enjoy your delicious Jamaican Oxtail Stew!

Pro Tips

For an extra layer of flavor, consider adding a tablespoon of brown sugar to the pot while cooking. This will help balance the heat from the Scotch bonnet pepper.

Troubleshooting Common Issues

One common issue might be that the stew turns out too salty. To counteract excess saltiness, you can add a splash of vinegar or a small amount of sugar to balance the flavors. Additionally, if the broth seems too thin, you can thicken it by combining a tablespoon of cornstarch with cold water to create a slurry, then stirring this mixture into the stew and letting it simmer for a few more minutes.

Adding too much liquid at the beginning can dilute the flavor. If this happens, consider cooking the stew uncovered for a while to allow some liquid to evaporate and concentrate the flavors. Keeping a close eye on it helps you achieve the desired consistency without losing too much liquid.

Variation Ideas

For a twist on the traditional recipe, you might consider including additional root vegetables like potatoes or sweet potatoes. These will add sweetness and creaminess to the broth while offering a comforting texture. Just cut them into evenly sized pieces and add them to the pot with the other vegetables.

If you're looking for a different profile, experiment with adding coconut milk near the end of cooking. This will impart a creamy richness and subtle sweetness that beautifully complements the spices and meat, creating a unique variation on this classic dish.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, while oxtail is traditional, you can use beef chuck or brisket as alternatives; however, the cooking time may vary.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

→ Is it spicy?

The Scotch bonnet adds heat, but you can omit it or adjust the amount according to your spice tolerance.

→ What do I serve with this stew?

Traditionally, it’s served with rice and peas, but it also pairs well with dumplings or a light salad.