jamaican food oxtail recipe
The Best jamaican food oxtail recipe
What I appreciate most about this dish is how it manages to be hearty without being overly heavy. The oxtail itself is packed with protein and iron, and when you pair it with beans and a side of steamed greens, you’ve got a meal that’s actually pretty balanced. Plus, the slow cooking process breaks down the collagen in the meat, which is great for joint health—something I’m always thinking about as I get older. I like to make a big batch because it tastes even better the next day, and leftovers reheat beautifully. It’s one of those recipes that feels like a treat but doesn’t leave you feeling weighed down afterward. If you haven’t tried making Jamaican oxtail at home, I’d say it’s worth the effort—your family will thank you.
Authentic Jamaican Oxtail Stew
A rich and flavorful Jamaican oxtail stew slow-cooked with butter beans, herbs, and spices. This hearty dish is a staple in Jamaican cuisine, known for its tender meat and savory gravy.
🥘Ingredients
- 3 lbs oxtail, cut into pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp soy sauce
- 2 tbsp browning sauce (or Worcestershire sauce)
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 scallions, chopped
- 1 scotch bonnet pepper (whole, for heat)
- 1 tbsp fresh thyme leaves
- 2 cups beef broth
- 1 (15 oz) can butter beans, drained
- 1 (8 oz) can tomato sauce
- 1 tbsp brown sugar
- 1 tsp allspice (pimento)
- 1 tsp ground ginger
- 1 bay leaf
- Salt and pepper to taste
👨🍳Directions
-
1
Season the oxtail pieces with salt, black pepper, garlic powder, onion powder, paprika, soy sauce, and browning sauce. Let marinate for at least 30 minutes (or overnight for best results). -
2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces in batches, ensuring they are well-seared on all sides. Remove and set aside. -
3
In the same pot, add onions, garlic, scallions, thyme, and scotch bonnet pepper. Sauté for 3-4 minutes until fragrant. -
4
Return the oxtail to the pot and add beef broth, tomato sauce, brown sugar, allspice, ginger, and bay leaf. Stir well to combine. -
5
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally, until the oxtail is tender and nearly falling off the bone. -
6
Add the butter beans and simmer for an additional 15-20 minutes. Adjust seasoning with salt and pepper to taste. -
7
Remove the scotch bonnet pepper and bay leaf before serving. Serve hot with rice and peas or steamed white rice.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Authentic Jamaican Oxtail Stew Works
❓ Frequently Asked Questions About Jamaican Oxtail Stew
1. What cut of meat is used in Jamaican oxtail?
Jamaican oxtail is made using the tail of a cow, which is cut into sections. The meat is rich, flavorful, and becomes tender when slow-cooked. While it’s called “oxtail,” it can come from either male or female cattle.
2. How long does it take to cook Jamaican oxtail?
Jamaican oxtail requires slow cooking to achieve the perfect tenderness. It typically takes 3 to 4 hours when simmered on the stovetop or 2.5 to 3 hours in a pressure cooker. The meat should be fork-tender before serving.
3. What are the key ingredients in Jamaican oxtail stew?
The essential ingredients include:
– Oxtail (marinated in soy sauce, garlic, and spices)
– Butter beans or broad beans
– Onions, garlic, scallions, and thyme
– Scotch bonnet pepper (for heat)
– Brown sugar, ketchup, and Worcestershire sauce (for sweetness and depth)
– Beef or vegetable stock
4. Can I make Jamaican oxtail in a slow cooker?
Yes! You can adapt the recipe for a slow cooker. Brown the oxtail first, then transfer it to the slow cooker with all the ingredients. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender.
5. What side dishes pair well with Jamaican oxtail?
Traditional sides include:
– Rice and peas (coconut rice with kidney beans)
– Festival (sweet fried dumplings)
– Steamed vegetables (callaloo, cabbage, or carrots)
– Fried plantains (for a sweet contrast)
