How to Make the Perfect Jamaican Oxtail Stew
Jamaican · Hard · 200 min · 4 servings
This rich and deeply savory Jamaican oxtail stew is slow-braised with butter beans, allspice, and Scotch bonnet until the meat is fall-off-the-bone tender. It is a labor of love that rewards patience with one of the most satisfying dishes in Caribbean cuisine.
Why this recipe works
This Jamaican Oxtail Stew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 200 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 52g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 lbs oxtail pieces
- 1 can butter beans, drained
- 2 whole scotch bonnet peppers, left whole
- 1 tbsp ground allspice
- 2 tbsp browning sauce
- 1 large yellow onion, chopped
Step by step instructions
Step 1: Season and Brown the Oxtail
Coat oxtail pieces with allspice, browning sauce, salt, and pepper. Heat oil in a heavy-bottomed pot over high heat and brown the oxtail on all sides in batches for about 4 minutes per batch. Set aside.
Step 2: Build the Braise
In the same pot, saute the onion until softened, about 3 minutes. Return the oxtail to the pot and add enough water to nearly cover the meat. Add the whole scotch bonnet peppers.
Step 3: Slow Braise
Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, checking every 30 minutes and adding water as needed to maintain the braising level.
Step 4: Add Beans and Finish
Add the drained butter beans to the pot and simmer uncovered for a final 20 minutes to thicken the gravy. Remove the scotch bonnet peppers before serving and taste for seasoning.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- browning sauce → dark soy sauce for similar color and depth of flavor
- butter beans → cannellini beans or broad beans as a suitable alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the braise at high heat makes the oxtail tough rather than achieving the desired fall-apart tenderness
- Bursting the whole scotch bonnet pepper by stirring aggressively makes the stew overwhelmingly spicy
Nutrition facts
Per serving: 620 calories, 52g protein, 22g carbs, 36g fat, 5g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →