What is Oxtail Stew?
Deeply flavorful oxtail stew is a classic Jamaican dish, and it’s not hard to see why it is so loved! Perfectly caramelized and tender oxtails are cooked low and slow with carrots, peppers, and bold aromatics. The result is a fork-tender hearty soup that tastes both comforting and exciting at the same time! This traditional recipe is quite simple to make but creates an intense deliciousness that’s impossible to resist. If you aren’t already familiar with the ingredient, you might be a bit intimidated by the idea of oxtail. However, I promise the protein is very easy to work with! When cooked, the pieces have a texture and taste similar to beef short ribs.
Why We Love This Jamaican Oxtail Recipe
Oxtail stew with veggies is a fabulous cold weather and holiday dinner party dish… It is rich and hearty, a little spicy, and unique enough to serve to dinner guests. Plus, this Jamaican Oxtail recipe can be made on the stovetop in a few hours, in an Instant Pot in a bit over an hour, or simmered in the slow cooker all day for an effortless evening meal.
Jamaican Oxtail Recipe Ingredients
Oxtails – pre-sliced and packaged oxtail bones or ordered at the butcher counter Worcestershire sauce – for a deep savory flavor Brown sugar – adds a bit of sweetness Allspice – a key spice for classic oxtail stew Olive oil – or preferred high-heat cooking oil Onion – peeled and chopped Garlic – minced Carrots – peeled and cut into chunks Bell peppers – seeded and chopped Scotch bonnet pepper – or habanero Bay leaves – dried Fresh thyme leaves – or dried Ketchup – to add a hint of tangy taste Apple cider vinegar – adds acid for balance Beef broth – or bouillon with water Canned butter beans – drained Cornstarch – to thicken the stew Scallions – chopped Salt and pepper – to taste
How to Make Jamaican Oxtail
First, place the oxtails in a large baking dish. Pour in the Worcestershire sauce, brown sugar, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Toss well to coat the oxtails in the seasonings. Place a large 6-8 quart saucepot over medium heat. Add the olive oil to the pot. Once hot, place half the oxtails in the pot and brown for 2 to 3 minutes per side. Move the oxtails around the pan so the sugar doesn’t burn on the bottom. Remove the oxtails and repeat with the remaining second batch. Remove all the oxtails from the pot. Next, add the onions and garlic to the pot. Sauté for 2-3 minutes. Then place all the browned oxtails back into the pot. Top them with chopped carrots, bell peppers, one whole scotch bonnet pepper, bay leaves, thyme, ketchup, and apple cider vinegar. Then pour the beef broth over the top. Cover with a heavy lid and cook on medium-low for 2-3 hours, until the oxtail meat is fork-tender and the liquid thickens into gravy.
Get the Complete (Printable) Jamaican Oxtail Stew Recipe + VIDEO Below. Enjoy!
When the meat is cooked, drain the butter beans and toss them with cornstarch. Stir the beans into the oxtail soup. Simmer another 5-10 minutes to thicken the stew. Sprinkle with chopped scallions, if you like, and serve warm.
Jamaican Oxtail Soup Slow Cooker Recipe
Saute the oxtails and veggies on the stovetop as instructed in the recipe. Move everything to the slow cooker and cover. Set on high for 7-8 hours, or on low for 12-14 hours. Lastly, stir in the beans and cornstarch at the end and simmer for another 10 minutes.
Easy Instant Pot Oxtail Stew Recipe
Sauté the oxtails and veggies in the pressure cooker as directed in the stovetop recipe. Add the beef broth to deglaze the pot and add all other ingredients. Then pressure cook on high for 40 minutes. Stir in the beans and cornstarch at the end, and simmer for another 10 minutes using the sauté function.
What do you serve with Jamaican oxtail stew?
Enjoy in a bowl as-is by itself, or nestled alongside a bed of fluffy white or brown rice. For a low-carb option, pair with roasted cauliflower rice.
Is this Jamaican oxtail recipe gluten-free?
Yes, it is! This recipe uses cornstarch as a thickener and is naturally gluten-free.
How long will leftovers last?
Leftovers of this soup are fantastic, since the flavors become more intense the longer it sits. It will keep well for up to 3-4 days in the refrigerator. To freeze, transfer cooled leftovers to an airtight container and store them in the freezer for up to 3 months.
Looking for More Delicious Stew and Soup Recipes?
The Best Beef Stew Recipe Brazilian Feijoada (Pork and Black Bean Stew) Jamaican Brown Stew Chicken Jamaican Curry Chicken Carne Guisada Recipe (Con Papas)
Check the printable recipe card below for the nutritional information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages. Share This Recipe With Friends!
