Jamaican Oxtail Stew
Dive into the rich and soulful flavors of **Jamaican Oxtail Stew**, a traditional Caribbean masterpiece that brings tender, slow-simmered oxtail to life in a bold, aromatic braise. Seasoned with a vibrant blend of allspice, paprika, and garlic powder, the oxtail is seared to golden perfection before being simmered for hours in a robust broth infused with thyme, scotch bonnet pepper, and savory soy sauce. Sweet carrots and creamy butter beans round out this hearty stew, creating the perfect balance of spice, depth, and comfort. Pair this irresistible dish with classic steamed rice or traditional Jamaican rice and peas to soak up the flavorful gravy. Ideal for cozy family dinners or special occasions, this stew is your ticket to authentic island cuisine.
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Recipe Information
Ingredients
- 3 pounds oxtail
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 scallions, chopped
- 4 large garlic cloves, minced
- 4 thyme sprigs
- 1 scotch bonnet pepper, whole
- 3 medium carrots, sliced
- 1 cup butter beans (canned), drained
- 2 tablespoons tomato paste
- 3 tablespoons soy sauce
- 4 cups beef broth
- 1 tablespoon brown sugar
Instructions
Thoroughly rinse the oxtail under cold water and pat it dry with paper towels.
Season the oxtail with salt, black pepper, paprika, allspice, garlic powder, and onion powder. Massage the spices into the meat and let it marinate at room temperature for 20 minutes.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the oxtail pieces on all sides until they are browned. Work in batches if necessary to avoid overcrowding the pot. Remove the oxtail and set aside.
In the same pot, add the diced onion, scallions, and garlic. Cook for 3-4 minutes, stirring frequently, until the onions are softened and fragrant.
Add the thyme, scotch bonnet pepper, and carrots to the pot. Stir well and cook for an additional 2-3 minutes.
Add the tomato paste and soy sauce, stirring to coat the vegetables evenly. Cook for 2 minutes to deepen the flavor.
Return the oxtail pieces to the pot and pour in the beef broth. Add the brown sugar and mix well.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 2.5 to 3 hours, or until the oxtail is tender and the meat easily pulls away from the bone.
In the last 20 minutes of cooking, stir in the butter beans. Adjust the seasoning with additional salt and pepper as needed.
Serve the oxtail stew hot with steamed white rice or rice and peas.
Nutrition Facts
Calories |
4312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.4 g | 327% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 26.9 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 15597 mg | 678% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 33.4 g | ||
| Protein | 389.5 g | 779% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 569 mg | 44% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 6744 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
