Jamaican Oxtail Stew

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Jamaican Oxtail Stew is the ultimate Caribbean comfort food—rich, savory, and deeply satisfying. Tender braised oxtail simmers for hours in a fragrant brown gravy infused with allspice, thyme, and scotch bonnet pepper. Traditionally served over rice and peas, boiled green bananas, or fluffy white rice, this dish is beloved at family gatherings across the island.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 26 gCarbs
• 5 gFiber
• 4 gSugar
• 38 gProtein
• 780 mgSodium
• 820 mgPotassium
• 85 mgCalcium
• 6 mgIron
• 14 mgVitamin C
• 5200 mcgVitamin A

Ingredients

For the Oxtail and Marinade

• 3 lbs oxtail pieces, trimmed of excess fat
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp ground allspice (pimento)
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 4 garlic cloves, minced
• 1 whole scotch bonnet pepper, pierced

For the Brown Stew Base

• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 2 tbsp tomato paste
• 1 tbsp browning sauce (such as Kitchen Bouquet)
• 2 sprigs fresh thyme
• 2 bay leaves
• 4 cups beef stock
• 1 tsp brown sugar

For the Vegetables

• 2 medium Yukon gold potatoes, peeled and cubed
• 2 large carrots, sliced into thick rounds
• 1 can (15 oz) butter beans, drained and rinsed

For Finishing

• 2 scallions, thinly sliced
• 1 tbsp fresh thyme leaves
• Salt and black pepper, to taste

Directions

1. Marinate the oxtail: In a large bowl, combine the oxtail with soy sauce, Worcestershire sauce, allspice, salt, black pepper, garlic, and the pierced scotch bonnet. Toss well, cover, and refrigerate for at least 4 hours or overnight for best flavor.
2. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in small batches, brown the oxtail pieces on all sides, about 3 to 4 minutes per batch. Transfer the browned oxtail to a plate and set aside.
3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened and lightly golden, about 4 to 5 minutes. Stir in the tomato paste and browning sauce and cook for 2 minutes until fragrant and darkened.
4. Return the oxtail and any accumulated juices to the pot. Add the thyme sprigs, bay leaves, beef stock, and brown sugar. Stir to combine, bring to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours and 30 minutes, until the oxtail is fork-tender.
5. Carefully remove and discard the scotch bonnet pepper. Add the potatoes and carrots to the pot, cover, and continue to simmer for 20 to 25 minutes until the vegetables are tender.
6. Stir in the butter beans and simmer uncovered for 10 more minutes to heat through and slightly thicken the gravy. Season with salt and pepper to taste.
7. Remove from the heat and let the stew rest, covered, for 10 minutes. Skim excess fat from the surface if desired.
8. Garnish with sliced scallions and fresh thyme leaves. Serve hot with steamed white rice, rice and peas, or boiled green bananas.

Cook’s Notes

• Marinate the oxtail overnight for the deepest, most developed flavor and the most tender meat.
• Brown the oxtail in small batches—crowding the pot will steam the meat instead of searing it and prevent that signature rich color.
• The scotch bonnet is added for aromatic flavor, not heat; keep it whole and remove it before serving to avoid a fiery stew.
• For a thicker, gravy-like consistency, mash about one-third of the butter beans and stir them into the pot during the final 15 minutes of cooking.
• Skim the surface fat after cooking for a leaner stew, or reserve it for frying eggs or potatoes the next morning.

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