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Jamaican Oxtail Stew Recipe

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4.8 from 127 reviews

This authentic Jamaican Oxtail recipe delivers rich, tender, and flavorful oxtail stew simmered with spices, vegetables, and butter beans. Marinated with a blend of browning, garlic, Worcestershire sauce, allspice, and thyme, the oxtail is first seared and then pressure cooked to perfection, creating a deliciously hearty Caribbean comfort dish best served with rice and peas.

Ingredients

To Marinate the Oxtail

  • 1.5 lb Oxtail
  • 1 teaspoon Browning
  • 3 Garlic cloves, minced or diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Allspice
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 2 teaspoon Chicken bouillon or beef/vegetable bouillon
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Brown sugar
  • 4 sprigs Thyme or 1 teaspoon dried thyme

For The Oxtail Stew

  • 1 medium Onion
  • ½ Red bell pepper, diced
  • ½ Green bell pepper, diced
  • 2 Green onions, sliced
  • 2 Tomatoes, diced
  • 16 oz Butter beans, rinsed
  • 1 cup Baby carrots or chopped whole carrots
  • 1 tablespoon Cornstarch
  • 2 tablespoon Tomato paste
  • 2-3 Bay leaves
  • 4 tablespoon Cooking oil
  • 3 cups Water plus 3 tablespoon for mixing cornstarch
  • Pinch of Salt and Bouillon

Instructions

  1. Prepare and Marinate Oxtail: Wash and rinse the oxtail thoroughly with water, lemon, and vinegar. Trim off any excess fat and pat dry with paper towels. In a large bowl, combine the oxtail with browning, minced garlic, Worcestershire sauce, allspice, paprika, salt, chicken or vegetable bouillon, cayenne pepper, brown sugar, and thyme. Mix well using your hands to coat the oxtail evenly. Cover and refrigerate for at least 30 minutes, preferably overnight to enhance the flavors.
  2. Sear the Oxtail: Set your instant pot or pressure cooker to the sauté function. Add cooking oil and once hot, sear the oxtail pieces on each side for about 1 minute until browned. The oxtail won’t be fully cooked yet. Remove the oxtail from the pot and set aside, reserving any marinade drippings in the bowl.
  3. Sauté Vegetables: In the same pot, add diced tomatoes, onion, red and green bell peppers, and tomato paste. Stir continuously to deglaze the pot and loosen any browned bits. Add a pinch of salt and bouillon, and sauté the vegetables for about 3 minutes until softened and fragrant.
  4. Pressure Cook the Oxtail: Return the seared oxtail to the pot along with any reserved marinade drippings, bay leaves, and 3 cups of water. Stir well to combine. Seal the pressure cooker lid, cancel the sauté setting, and cook on high pressure for 20 minutes. After cooking, allow the pressure to release naturally before opening the lid.
  5. Finish the Stew: Switch the cooker back to sauté mode. Add sliced green onions, rinsed butter beans, and carrots to the pot. Mix cornstarch with 3 tablespoons of water in a separate bowl until smooth, then stir into the pot. Let it simmer gently for about 5 minutes or until the stew thickens to your desired consistency.
  6. Serve: Remove bay leaves and serve the Jamaican oxtail stew hot, ideally with traditional sides like rice and peas or steamed rice.
  7. Alternative Stove-Top Method: Follow all the same preparation and marinating steps. Instead of a pressure cooker, use a large heavy-bottomed pot on medium heat. Sear the oxtail then sauté vegetables, add liquids and seasonings, and simmer for 2-3 hours, checking occasionally and adding water as needed, until the meat is tender and falls off the bone.

Notes

  • For best flavor, marinate the oxtail overnight.
  • If you don’t have an instant pot, slow cooking on the stovetop works well but will take longer.
  • Browning sauce adds deep color and flavor; it can be found in Caribbean markets or online.
  • Adjust cayenne pepper to your preferred spice level.
  • Butter beans or lima beans can be substituted with kidney beans if preferred.
  • Serve with classic Jamaican sides like rice and peas or steamed white rice for a complete meal.
  • Store leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 2 months.

Find it online: https://forkvista.com/jamaican-oxtail-stew-recipe/