Jamaican Oxtail Stew

Jamaican Oxtail Stew

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 3-4 hours (stovetop or Dutch oven) | 6-8 hours (slow cooker)

Ingredients:

  • 3–4 lbs Maplewood Meats beef oxtail, trimmed
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 teaspoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 Scotch bonnet pepper, finely chopped (adjust for heat preference)
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 large onion, chopped
  • 4 green onions, chopped
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 cups beef broth
  • 1 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 carrots, sliced
  • 1 can (15 oz) butter beans, drained and rinsed
  • 1 tablespoon cornstarch (optional, for thickening)

For Serving:

  • Steamed white rice or rice and peas
  • Fresh lime wedges

Instructions:

1. Season the Oxtail:
In a large bowl, toss the oxtail with salt, black pepper, allspice, smoked paprika, and brown sugar until evenly coated. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

2. Sear the Oxtail:
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail pieces in batches until browned on all sides, about 3-4 minutes per side. Transfer to a plate.

3. Build the Flavor Base:
In the same pot, add the onions, green onions, garlic, ginger, and Scotch bonnet pepper. Sauté until fragrant and softened, about 3 minutes. Stir in the thyme.

4. Simmer the Stew:
Return the oxtail to the pot. Add beef broth, water, soy sauce, and Worcestershire sauce, scraping up any browned bits from the bottom. Bring to a simmer, then cover and cook on low heat for 3-4 hours, stirring occasionally, until the meat is tender and nearly falling off the bone.
For a slow cooker: Transfer everything to the slow cooker after deglazing and cook on low for 6-8 hours.

5. Add Final Ingredients:
In the last 30 minutes of cooking, add the carrots and butter beans. If you prefer a thicker sauce, mix the cornstarch with a bit of water to make a slurry, then stir it into the stew. Let it simmer uncovered to thicken slightly.

6. Serve:
Serve hot over steamed rice or traditional rice and peas, with fresh lime wedges on the side to brighten the flavors.

Pro Tip:

For an extra burst of flavor, garnish with chopped fresh parsley or cilantro just before serving. The longer the stew sits, the richer the flavors become—perfect for leftovers the next day!

Enjoy the hearty, bold taste of Jamaican cuisine with the unmatched quality of Maplewood Meats beef oxtail.

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