Jamaican Oxtail Stew

When it comes to hearty and flavorful dishes, Jamaican cuisine never disappoints. One dish that stands out for its bold flavors and tender meat is Jamaican oxtail stew. This traditional dish represents the island’s vibrant culinary heritage, combining influences from Africa, Europe, and the Caribbean.

Oxtail stew, known locally as “oxtail and broad beans,” is a beloved comfort food in Jamaica, often enjoyed during family gatherings, celebrations, and special occasions. The key to making authentic Jamaican oxtail stew lies in the careful selection of ingredients and also the slow cooking process. Oxtail, which comes from the tail of cattle, is prized for its rich flavor and also tender meat. When cook low and slow, the collagen and marrow in the oxtail break down, resulting in melt-in-your-mouth goodness.

To prepare Jamaican oxtail stew, start by browning the oxtail pieces in a pot to enhance their flavor. Then, slow-cook the oxtail for a few hours with aromatics like onion, garlic, and scallions until fragrant. Add in a medley of vegetables such as carrots, celery, and thyme to infuse the stew with depth and freshness. The result? A soul-warming stew that is rich, hearty, and bursting with flavor. Each spoonful of Jamaican oxtail stew is a taste of the Caribbean, bold comfort food.

Serve Jamaican oxtail stew piping hot alongside Rice and Peas, fried plantains, or dumplings for a truly authentic experience. Whether you’re hosting a dinner party or simply craving a taste of the islands, this classic Jamaican dish will satisfy your cravings and also leave you longing for more. So why not bring a taste of Jamaica into your kitchen and savor the irresistible goodness of authentic oxtail stew?

FREQUENTLY ASKED QUESTION

1. What is oxtail stew? Oxtail stew is a hearty dish made from the tail of cattle. It’s slow-cooked to perfection in a savory broth with vegetables and seasonings.
2. What does Jamaican oxtail stew taste like? Jamaican oxtail stew is rich, savory, and packed with bold flavors. The meat is tender and succulent, and the broth is aromatic and deeply satisfying.
3. What are the main ingredients in oxtail stew? The main ingredients in oxtail stew include oxtail pieces, onions, garlic, carrots, celery, thyme, beef broth, soy sauce, and seasonings.
4. How long does it take to cook Jamaican oxtail stew? Typically requires 2-3 hours of slow simmering to ensure the oxtail becomes tender and flavorful.
5. What can I serve with Jamaican oxtail stew? Oxtail stew pairs well with rice and peas, fried plantains, dumplings, or a side of steamed vegetables for a complete and satisfying meal.
6. Can I make Jamaican oxtail stew in advance? Yes, Jamaican oxtail stew tastes even better when made in advance as the flavors have time to develop.
7. Is oxtail stew spicy? Traditional Jamaican oxtail stew is not typically spicy, but you can adjust the level of heat by adding Scotch bonnet peppers or hot sauce according to your preference.
8. Where can I find oxtail meat? Oxtail meat is commonly available at butcher shops, meat markets, and most grocery stores. You may need to ask your butcher to prepare it for you.
9. Is oxtail stew a healthy dish? While oxtail stew is a rich, hearty, and good source of protein, it can be part of a balanced diet when enjoyed in moderation.
10. Can I freeze Jamaican oxtail stew? Yes, Jamaican oxtail stew freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 3 months.

INGREDIENTS USED

• Oxtail: Also known as the tail of a cattle. It’s known for its rich flavor and tender meat, especially when slow-cooked.
• Cooking oil: Used for browning the oxtail.
• Minced garlic and ginger: These aromatic ingredients add depth of flavor to the stew.
• Onion: Sliced onion adds sweetness and flavor to the stew base.
• Food browning: Also adds color depth and flavor to the stew.
• Black pepper and ground ginger: Spices are used to season the oxtail and also enhance its flavor.
• Onion powder and garlic powder: Additional seasonings to boost the savory taste of the stew.
• Complete seasoning, meat seasoning, garlic, and herb seasoning: These are seasoning blends that typically contain a mixture of herbs, spices, and salt, adding flavor complexity to the stew.
• Fresh thyme: A fragrant herb that adds a subtle earthy flavor to the stew.
• Green onions: Sliced green onions are used as a garnish and also add freshness to the stew.
• Carrots: Sliced carrots add sweetness and texture to the stew.
• Ketchup: Also adds a touch of sweetness and tanginess to the stew.
• Scotch bonnet pepper: Adds heat and flavor to the stew. Be careful when handling it, as it is very spicy.
• Green bell pepper: Adds color and a mild, sweet flavor to the stew.
• Allspice seeds: A key ingredient in Jamaican cooking, allspice seeds add a warm and aromatic flavor to the stew.
• Butter beans: Also known as lima beans, they add creaminess and protein to the stew.
• Salt: Essential for seasoning and also enhancing the flavors of the stew.

HOW TO MAKE JAMAICAN OXTAIL STEW

• First, wash the oxtail meat and also season it with all the seasonings listed in the ingredient, except for carrots, beans, and ketchup. Let the meat marinate for 4-24 hours; also the longer, the better.
• Heat the vegetable oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides, about 5-7 minutes. Remove the oxtail from the pot and set aside.
• Next, add meat to the pressure cooker with just enough water to cover the meat. Let pressure for 30-35 minutes or until fork tender (fall of the bone).
• Now, pour cooked meat into a saucepan over medium heat and add onions, thyme, green onions, scotch bonnet pepper, carrots, powder seasoning (if desired) salt to taste, and also water if needed.
• Stir for about a minute and cover to simmer for about 10-15 or until carrots are tender and the gravy is thick enough then add beans it will increase the thickness of the gravy.
• Finally, Once the oxtail is cooked, remove the thyme sprigs and bay leaves. (optional)

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The Recipe

Jamaican Oxtail Stew

Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Serving: 2-3 servings
Course: Dinner
Cuisine: Jamaican

INGREDIENTS

• 3 pounds oxtail
• 2 tablespoons cooking oil
• 2 teaspoons minced garlic
• 1-2 teaspoons minced ginger
• 1 medium onion sliced
• 1 tablespoon food browning
• 1 teaspoon black pepper
• 1 teaspoon ground ginger
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon complete seasoning
• 1 tablespoon meat seasoning
• 1 tablespoon garlic and herb
• 3 fresh thyme sprig
• 1 bay leave
• 2 green onions sliced
• 2-3 large carrots (cut into slices)
• 2 tablespoons ketchup
• 1 scotch bonnet pepper
• 1 green bell peppers
• 5-8 allspice seeds
• 1 can butter beans
• 3-4 cups water (add more if needed)
• hot sauce (optional)
• salt to taste

INSTRUCTIONS

• First, wash the oxtail meat and season it with all the seasonings listed above, except for carrots and ketchup. Let the meat marinate for 4-24 hours; the longer, the better.
• Now, heat the vegetable oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides, about 5-7 minutes. Remove the oxtail from the pot and set aside.
• Next, add meat to the pressure cooker with just enough water to cover the meat. Let pressure for 35-40 minutes or until fork tender (fall of the bone).
• Pour cooked meat into a saucepan over medium heat add onions, thyme, green onions, scotch bonnet pepper, carrots, and more powder seasoning (if desired) salt to taste, and water if needed.
• Stir for about a minute and cover to simmer for about 10-15 or until carrots are tender and the gravy is thick enough then add beans it will increase the thickness of the gravy.
• Once the oxtail is cooked, remove the thyme sprigs and bay leaves. (optional)
• Serve the Jamaican oxtail stew hot, garnished with chopped scallions if desired. Enjoy with rice and peas or your favorite side dish!

TIPS

1. Brown the oxtail before simmering this helps to enhance the flavor and develop a rich, caramelized crust on the meat.
2. Use fresh herbs like thyme and bayleaves to add a burst of flavor to the stew. If you can’t find fresh thyme, you can use dried thyme instead, but adjust the quantity as dried herbs are more concentrated.
3. Adjust seasoning to taste you can always add more salt, pepper, or other seasonings to suit your preferences.
4. Simmer low and slow for tender and flavorful oxtail. This allows the meat to become tender and also absorb all the delicious flavors of the broth.
5. Remove excess fat Oxtail can be fatty, so skim off any excess fat that rises to the surface of the stew during cooking. This helps to make the stew lighter and also healthier.
6. Add vegetables to the stew for extra flavor and nutrition. Carrots, celery, bell peppers, and also potatoes all work well in oxtail stew.
7. Make it ahead Oxtail stew tastes even better the next day as the flavors have had time to meld together. Consider making it a day in advance and reheating it before serving.
8. Serve with traditional sides such as rice and peas, fried plantains, steamed cabbage, or dumplings.
9. Handle Scotch bonnet pepper with care is very spicy, so be cautious when handling it.
10. Enjoy leftover Oxtail by reheating it well stew often tastes even better the next day. Store any leftovers in an airtight container in the refrigerator and enjoy them for lunch or dinner throughout the week.

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