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Flavorful Jamaican Oxtail Stew

Jessica T. Brown
Tender, aromatic oxtail slow-braised with Caribbean spices, carrots, and butter beans, creating a protein-rich, fiber-filled stew bursting with bold, comforting flavors that’s perfect for family meals or meal prep.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Dish
Cuisine Caribbean
Servings 6

Equipment

  • 1 large Dutch oven
  • 1 Chef’s Knife
  • Measuring spoons & cups
  • Wooden Spoon
  • Colander

Ingredients
  

  • 4 lbs beef oxtail cut into pieces
  • 1 tbsp browning sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar packed
  • 1 tsp Jamaican curry powder
  • 1 tsp Jamaican ground allspice
  • ½ tsp smoked paprika
  • Salt & black pepper to taste
  • 1 medium white onion chopped
  • 6 cloves garlic minced (or 1 tbsp garlic paste)
  • 2 tsp fresh ginger grated (or ginger paste)
  • 4 scallions chopped
  • 2 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 3 medium carrots chopped
  • 8 oz can tomato sauce
  • 2 bay leaves
  • 1 whole scotch bonnet pepper
  • 6 sprigs fresh thyme
  • 4 cups beef broth
  • 14 oz can butter beans drained

Instructions
 

  • Marinate the Oxtail: Place the oxtail pieces into a large mixing bowl or sealable ziplock bag, then add browning sauce, Worcestershire sauce, brown sugar, curry powder, allspice, smoked paprika, salt, pepper, onion, garlic, ginger, and scallions.
    Use your hands to thoroughly massage the spices and aromatics into the meat, ensuring every piece is evenly coated for maximum flavor infusion.
    Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight, remembering to occasionally stir or massage the meat for even marination.
  • Brown the Oxtail: Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
    Working in batches, carefully sear each oxtail piece on all sides until a rich, golden-brown crust forms, about 2–3 minutes per side, then transfer to a plate.
    Repeat until all pieces are browned, adding more oil as needed, then reduce the heat to medium and set the browned oxtail aside.
  • Sauté the Aromatics: Into the same pot, add the reserved marinade along with tomato paste, stirring continuously with a wooden spoon.
    Cook for 4–5 minutes until the onions and garlic soften, and the paste caramelizes slightly, scraping up any browned bits from the bottom of the pot to intensify the flavor.
  • Assemble the Stew: Nestle all browned oxtail pieces back into the pot on top of the sautéed aromatics, then add chopped carrots, tomato sauce, bay leaves, scotch bonnet pepper, fresh thyme, and beef broth.
    Stir gently to combine while ensuring the oxtail is mostly submerged in the liquid, allowing the flavors to mingle evenly throughout the stew.
  • Slow-Braise the Oxtail: Reduce the heat to medium-low and cover the Dutch oven with a lid.
    Let the stew simmer gently for 2–2.5 hours, stirring occasionally, until the oxtail is meltingly tender, falling off the bone, and infused with the rich, aromatic Caribbean flavors.
  • Add Butter Beans: Drain the butter beans and gently fold them into the stew, stirring carefully to avoid breaking them apart.
    Continue cooking for an additional 30 minutes on low heat, allowing the beans to absorb the stew’s rich gravy and contribute a creamy, fiber-packed texture.
  • Adjust and Serve: Remove the bay leaves, thyme stems, and scotch bonnet pepper from the pot, then skim off any excess fat from the top of the stew if desired.
    Taste and adjust seasoning with salt and pepper, then serve piping hot over rice, peas, or alongside plantains for a truly satisfying, comforting Caribbean meal.

Notes

  • For best flavor, marinate the oxtail overnight to allow the spices and aromatics to deeply penetrate the meat.
  • Do not cut or pierce the scotch bonnet pepper; leaving it whole adds heat without overpowering the stew.
  • Searing the oxtail before stewing develops a rich, caramelized crust that intensifies the overall flavor.
  • Stir occasionally during cooking to prevent sticking, but avoid excessive stirring to keep the oxtail intact.
  • For thicker gravy, remove the lid during the last 20–30 minutes of cooking or mix a cornstarch slurry to achieve desired consistency.