Jamaican Oxtail Stew Recipe

Introduction

Jamaican oxtail is a rich and flavorful stew known for its tender, slow-cooked meat and aromatic spices. This classic Caribbean dish pairs perfectly with rice or rice and peas, making it a comforting meal for any occasion.

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 for 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, soy sauce, a large pinch of salt, and 1 teaspoon of freshly ground black pepper. Mix well. Add the oxtail chunks and turn 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. Lightly dust the meat with cornflour. Heat the sunflower oil in a large deep saucepan or casserole on medium-high heat.
3. Step 3: Sear the oxtail pieces in batches for about 2-3 minutes on each side until browned. Set the browned oxtail aside on a plate.
4. Step 4: Pour the reserved marinade into the pan and cook for 2-3 minutes, scraping the bottom with a wooden spoon to lift any browned bits and develop flavor.
5. Step 5: Return the seared oxtail to the pan. Add enough water to just cover the meat, approximately 800ml. Stir in the scotch bonnet peppers.
6. Step 6: Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours 30 minutes to 3 hours, or until the meat is tender and falling off the bone.
7. Step 7: Adjust seasoning to taste. Serve the oxtail hot with cooked white rice or rice and peas.

Tips & Variations

• For a milder version, remove the seeds from the scotch bonnet peppers before adding or substitute with a milder chili.
• Marinating the oxtail overnight enhances flavor and tenderness.
• If you like a thicker sauce, increase the cornflour slightly or reduce the cooking liquid before serving.
• Serve with traditional Jamaican rice and peas for authenticity.

Storage

Store leftover oxtail in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This dish also freezes well; freeze in portion-sized containers for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef cuts other than oxtail?

While oxtail gives a rich, gelatinous texture, beef short ribs or chuck can be used as alternatives but may result in a less traditional flavor and texture.

Do I have to use scotch bonnet peppers?

Scotch bonnet peppers provide authentic heat and flavor, but you can substitute with habanero or a milder chili to suit your spice tolerance.

Jamaican Oxtail Stew Recipe

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★★★★★

4.5 from 96 reviews

• Author: Jake
• Total Time: 12 hours 30 minutes (including marinating)
• Yield: 4 servings 1x

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Description

This authentic Jamaican oxtail recipe is a rich and hearty dish featuring tender oxtail pieces marinated in a flavorful blend of herbs, spices, and soy sauce, then slow-cooked until the meat is fall-off-the-bone tender. Served traditionally with white rice or rice and peas, this comforting stew delivers deep Caribbean flavors with a spicy kick from scotch bonnet peppers.

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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
• Salt, a large pinch
• 1 tsp freshly ground black pepper

Main Ingredients

• 1kg oxtail, cut into 1-inch thick chunks
• 3 tbsp cornflour
• 2 tbsp sunflower oil
• 2 scotch bonnet peppers
• Around 800ml water (to cover the meat)

To Serve

• Cooked white rice or rice and peas

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Instructions

1. Prepare Marinade: In a large bowl, combine roughly chopped onions, spring onions, finely chopped garlic, ginger, thyme leaves, soy sauce, a large pinch of salt, and freshly ground black pepper. Stir well to mix all ingredients.
2. Marinate Oxtail: Add the oxtail chunks to the marinade, turning them to coat thoroughly. Cover and refrigerate overnight or for at least 12 hours to allow the flavors to deeply infuse into the meat.
3. Dust Oxtail with Cornflour: When ready to cook, remove the oxtail from the marinade, reserving the marinade for later use. Place the oxtail pieces on a plate and lightly dust each piece with cornflour, which will help thicken the stew during cooking.
4. Sear Oxtail: Heat sunflower oil in a large, deep saucepan or heavy casserole dish over medium-high heat. In batches, sear each piece of oxtail for about 2-3 minutes on each side until browned. Remove and set aside on a plate to keep warm.
5. Cook Marinade Base: Pour the reserved marinade into the same saucepan and cook for 2-3 minutes, stirring and scraping the browned bits off the bottom of the pan with a wooden spoon to enhance flavor.
6. Add Oxtail and Water: Return the seared oxtail pieces to the pan. Add enough water, approximately 800ml, to just cover the meat. Stir in the whole scotch bonnet peppers for heat.
7. Simmer Slowly: Bring the pot to a boil, then cover and reduce the heat to low. Let it simmer gently for 2 hours and 30 minutes to 3 hours, or until the oxtail meat is tender and slips off the bone.
8. Finish and Serve: Taste and adjust seasoning if necessary. Serve the oxtail hot with cooked white rice or traditional Jamaican rice and peas for a complete, flavorful meal.

Notes

• Marinating the oxtail overnight significantly enhances the flavor and tenderness.
• Adjust the number of scotch bonnet peppers to control the spice level.
• Dusting with cornflour before searing helps create a thicker, richer sauce.
• Cooking slowly on low heat is essential for tender meat and depth of flavor.
• Use a heavy-based casserole or deep saucepan that retains heat well for best results.
• This dish pairs deliciously with classic Jamaican sides like rice and peas or steamed white rice.

• 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, scotch bonnet recipe, traditional Jamaican food, hearty meat stew