Today, I want to talk about one of my favorite dishes: stovetop Oxtail Stew. This tasty and filling dish has been loved by many people for a long time, and for good reason.
The tender meat mixed with yummy vegetables and a flavorful broth makes for a really comforting meal.
I first fell in love with Oxtail Stew when I tried it at a small, family-owned Caribbean restaurant. It smelled so good, and the first bite was amazing.
Since then, I’ve been working on making my own recipe perfect, and I’m excited to share it with you today.
But before we get to the recipe, let’s talk about what makes Oxtail Stew so special. First, it’s the oxtail itself. This meat comes from the tail of a cow and is known for its rich flavor and tender texture.
It also has a lot of collagen, which makes the stew broth silky and smooth.
Another important part of a great Oxtail Stew is the mix of vegetables and spices. I like to use carrots, celery, onions, and garlic as the base, along with some thyme, bay leaves, and allspice for extra flavor.
A little bit of Worcestershire sauce and tomato paste helps to make the dish even tastier.
Why You’ll Love this Stovetop Jamaican Oxtail Stew
- Tender and flavorful meat: The oxtail becomes incredibly tender and full of rich flavor after simmering for hours, making every bite a delicious experience.
- Hearty and comforting: This stew is packed with vegetables and a savory broth, making it a satisfying and comforting meal that’s perfect for any occasion.
- Easy to make: Despite its impressive taste, this Jamaican Oxtail Stew is surprisingly easy to prepare, requiring just a few simple steps and ingredients you can find at your local grocery store.
Pair it with this Oxtail stew with:
- White Rice or rice with beans: Serve the Oxtail Stew over a bed of fluffy, white rice to soak up all the delicious broth.
- Mashed Potatoes: Creamy mashed potatoes make a perfect side dish for this hearty stew.
- Bread: Dip a piece of crusty bread into the flavorful broth for a satisfying and comforting bite.
- Steamed Vegetables: Balance the richness of the stew with some simple steamed vegetables, like broccoli or green beans.
Other Jamaican Recipes >>
Stovetop Jamaican Oxtail Stew
Ingredients
For the Oxtail:
- 2 lbs oxtail cut into pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
For the Stew
- 1 large onion chopped
- 3 cloves garlic minced
- 2 stalks scallions chopped
- 1 scotch bonnet pepper whole (or 1 teaspoon crushed red pepper for less heat)
- 2 sprigs thyme
- 1 teaspoon allspice
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 carrots sliced
- 1 can butter beans drained and rinsed
- 1 teaspoon browning sauce optional, for color
Instructions
Prepare the Oxtail:
- Rinse oxtail pieces and pat dry with paper towels.
- Season with salt, black pepper, and paprika.
Brown the Oxtail:
- Heat vegetable oil in a large pot over medium-high heat.
- Add oxtail pieces and brown on all sides, about 10 minutes.
- Remove oxtail and set aside.
Sauté the Vegetables:
- In the same pot, add chopped onion and garlic. Sauté until translucent, about 5 minutes.
- Add scallions, scotch bonnet pepper, thyme, and allspice. Cook for another 2 minutes.
Create the Base:
- Stir in tomato paste and cook for 1 minute.
- Pour in beef broth, water, soy sauce, and Worcestershire sauce. Stir to combine.
- Return browned oxtail to the pot.
Simmer the Stew:
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 2 to 2.5 hours, or until oxtail is tender.
- Check occasionally and add more water if needed to keep oxtail submerged.
Add Vegetables and Beans:
- Add sliced carrots and butter beans to the pot.
- Continue to simmer for another 30 minutes, or until carrots are tender and the sauce is thickened.
- Stir in browning sauce, if using, for a deeper color
Serve:
- Remove and discard the thyme sprigs and scotch bonnet pepper.
- Serve the oxtail stew hot over rice and peas.
Notes
- Heat Level: Adjust the heat by using a whole scotch bonnet pepper for more spice or crushed red pepper flakes for a milder version.
- Beans: If you can’t find butter beans, use kidney beans or black beans as a substitute.
- Browning Sauce: This adds a rich color to the stew but can be omitted if unavailable.
Trust me, once you try this Oxtail Stew recipe, you’ll love it. It’s the perfect dish for a cozy night in or a special dinner. So go ahead, give it a try, and let me know what you think!
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
Muahm