Jamaican Oxtail Stew

About This Recipe

Jamaican oxtail stew is the pinnacle of the island's culinary tradition: a slow-cooked masterpiece that transforms one of the humblest cuts of beef into something deeply luxurious. The oxtail is first marinated in a fragrant paste of allspice, browning sauce, thyme and scotch bonnet, then browned and braised for hours until the collagen-rich bones release their gelatin into a glossy, mahogany-coloured gravy. Butter beans are stirred in near the end, adding creaminess and body. The dish is inseparable from Sunday afternoon in Jamaica — the smell of it braising would draw the whole neighbourhood. Served with white rice and coleslaw, it is one of the great comfort foods of the Caribbean.

Ingredients

Serves 4

• 1.5 kgoxtail(cut into pieces)
• 2 tablespoonsbrowning sauce
• 1 tablespoonWorcestershire sauce
• 1 teaspoonallspice berries(crushed)
• 4 clovesgarlic(minced)
• 1scotch bonnet pepper(pierced, not chopped)
• 4 sprigsfresh thyme
• 2 mediumonions(sliced)
• 3 stalksspring onions(chopped)
• 2 tablespoonsvegetable oil
• 500 mlbeef stock
• 400 g tinbutter beans(drained)
• 1 tablespoonketchup
• 1 teaspoonsalt
• 1 teaspoonblack pepper

Instructions

1. 1

   Marinate the oxtail

   Combine oxtail with browning sauce, Worcestershire sauce, crushed allspice, garlic, thyme, spring onions, salt and pepper. Mix well, cover and marinate for at least 2 hours or overnight in the fridge.

2. 2

   Brown the meat

   Heat oil in a large heavy pot over high heat. Remove oxtail from marinade (reserve it) and brown in batches, turning to colour all sides — about 4 minutes per batch. Remove and set aside.

   Don't crowd the pot — browning gives the stew its deep colour and flavour.

3. 3

   Build the braise

   In the same pot, fry sliced onions over medium heat for 5 minutes. Return oxtail and reserved marinade to the pot. Add ketchup, beef stock and the whole pierced scotch bonnet. Bring to a boil.

4. 4

   Slow braise

   Reduce heat to low, cover tightly, and cook for 2.5–3 hours, stirring occasionally, until oxtail is completely tender and falling off the bone. Add a splash of water if it looks dry.

5. 5

   Add butter beans

   Stir in drained butter beans and cook uncovered for a final 15–20 minutes until the gravy thickens to a rich, glossy consistency. Taste and adjust seasoning. Remove the scotch bonnet before serving.

Variations

• •

  Add broad beans or kidney beans instead of butter beans.

• •

  Some cooks add a splash of Red Stripe beer to the braise for extra depth.

• •

  For a richer gravy, stir in 1 tablespoon of butter at the end.

Storage

Refrigerate for up to 4 days — the flavour improves overnight. Reheat gently on the stove with a splash of water. Freezes well for up to 3 months.

Frequently Asked Questions