Jamaican Oxtail Stew Recipe

Introduction

Jamaican oxtail is a rich, flavorful stew known for its tender meat and aromatic spices. Marinated overnight and slow-cooked to perfection, this dish pairs wonderfully with rice or traditional rice and peas for a comforting meal.

Ingredients

• 2 onions, roughly chopped
• 2 spring onions, roughly sliced
• 4 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 12g thyme sprigs, leaves picked
• 90ml soy sauce
• 1kg oxtail, cut into 1-inch thick chunks
• 3 tbsp cornflour
• 2 tbsp sunflower oil
• 2 scotch bonnet peppers (adjust to heat preference)
• Cooked white rice or rice and peas, to serve

Instructions

1. Step 1: In a large bowl, combine onions, spring onions, garlic, ginger, thyme leaves, soy sauce, a large pinch of salt, and 1 tsp freshly ground black pepper. Mix well, then add the oxtail pieces, turning to coat thoroughly. Cover and refrigerate overnight or for at least 12 hours to marinate.
2. Step 2: When ready to cook, remove the oxtail from the marinade, reserving the marinade, and place the pieces on a plate. Lightly dust each piece with cornflour.
3. Step 3: Heat the sunflower oil in a large, deep saucepan or casserole over medium-high heat. Sear the oxtail pieces in batches, cooking each side for 2-3 minutes until browned. Set the seared oxtail aside.
4. Step 4: Pour the reserved marinade into the pan and cook for 2-3 minutes, scraping the bottom with a wooden spoon to release any browned bits for added flavor.
5. Step 5: Return the oxtail to the pan and add enough water to just cover the meat—about 800ml. Stir in the scotch bonnet peppers whole (or sliced for more heat).
6. Step 6: Bring to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours and 30 minutes to 3 hours, until the meat is tender and falling off the bone.
7. Step 7: Taste and adjust seasoning if needed. Serve hot with cooked white rice or traditional rice and peas.

Tips & Variations

• For an extra depth of flavor, add a splash of beef stock or a few allspice berries during cooking.
• If you prefer less heat, remove the seeds from the scotch bonnet peppers or substitute with milder chili peppers.
• Marinating the oxtail overnight significantly enhances the flavor and tenderness.
• Serving with rice and peas adds authentic Caribbean flair to the meal.

Storage

Store leftover Jamaican oxtail in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent drying out. This stew also freezes well; cool completely before freezing and consume within 2 months for the best quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of oxtail?

Yes, you can substitute beef short ribs or chuck for oxtail, but the cooking time may vary as oxtail tends to be more gelatinous and tender when slow-cooked.

How spicy is this dish?

The heat level depends on the number of scotch bonnet peppers used and whether they are left whole or sliced. Removing the seeds reduces heat, making the dish milder if desired.

Jamaican Oxtail Stew Recipe

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★★★★★

4.9 from 101 reviews

• Author: Luna
• Total Time: Approximately 15 hours including marinating
• Yield: 4 servings 1x

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Description

This authentic Jamaican oxtail recipe features tender, slow-cooked oxtail marinated in a flavorful blend of onions, garlic, ginger, thyme, and soy sauce, then simmered low and slow with scotch bonnet peppers to create a rich, hearty stew. Served best with fluffy white rice or traditional rice and peas, this dish is a staple Caribbean comfort food perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

Marinade

• 2 onions, roughly chopped
• 2 spring onions, roughly sliced
• 4 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 12g thyme sprigs, leaves picked
• 90ml soy sauce
• Large pinch of salt
• 1 tsp freshly ground black pepper

Oxtail and Coating

• 1kg oxtail, cut into 1-inch thick chunks
• 3 tbsp cornflour

Cooking

• 2 tbsp sunflower oil
• 2 scotch bonnet peppers (add more if preferred)
• Approximately 800ml water (to cover the meat)

To Serve

• Cooked white rice or rice and peas

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Instructions

1. Marinate the oxtail: In a large bowl, combine the roughly chopped onions, sliced spring onions, finely chopped garlic and ginger, thyme leaves, soy sauce, salt, and freshly ground black pepper. Mix well, then add the oxtail chunks and turn them thoroughly to coat evenly. Cover and refrigerate for at least 12 hours or overnight to allow the flavors to infuse deeply into the meat.
2. Prepare oxtail for cooking: Remove the oxtail pieces from the marinade and set the marinade aside. Lightly dust the oxtail pieces with cornflour, ensuring an even coating. This will help in developing a rich, thickened sauce during cooking.
3. Sear the oxtail: Heat sunflower oil in a large, deep saucepan or casserole dish over medium-high heat. In batches, sear each piece of oxtail for about 2 to 3 minutes per side until nicely browned. This step locks in the flavors and adds depth to the dish. Remove and set aside the browned oxtail on a plate.
4. Cook the marinade base: Pour the reserved marinade into the same saucepan, cooking for 2 to 3 minutes while scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. This deglazing adds layers of flavor to the dish.
5. Simmer the oxtail: Return the seared oxtail pieces back to the pan. Add enough water (about 800ml) to just cover the meat. Mix in the whole scotch bonnet peppers. Bring the liquid to a boil, then reduce heat to low, cover the pot, and gently simmer for 2 hours and 30 minutes to 3 hours, or until the meat is tender and falling off the bone.
6. Finish and serve: Taste and adjust seasoning if needed. Remove the scotch bonnets if you prefer less heat. Serve the tender Jamaican oxtail stew hot alongside cooked white rice or traditional rice and peas for a complete and satisfying meal.

Notes

• Marinating the oxtail overnight really enhances the dish’s depth and tenderness.
• Be cautious with scotch bonnet peppers; they are very hot. Remove before serving if you prefer milder heat.
• Dusting with cornflour before searing helps to thicken the sauce naturally.
• Cooking time can be adjusted based on the tenderness of the meat; slow simmering is key.
• Serve with traditional Caribbean sides like rice and peas for an authentic experience.

• Prep Time: 15 minutes (plus 12 hours marinating)
• Cook Time: 2 hours 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican

Keywords: Jamaican oxtail, Caribbean stew, slow-cooked oxtail, spicy oxtail recipe, scotch bonnet peppers, oxtail stew recipe, comfort food, traditional Jamaican cuisine