Authentic Jamaican Oxtail Stew Recipe
Introduction
Jamaican oxtail is a rich and flavorful stew that slowly simmers tender meat until it falls off the bone. Marinated with aromatic herbs and spices, this dish delivers authentic Caribbean warmth that’s perfect served over rice or rice and peas.
Ingredients
- 2 onions, roughly chopped
- 2 spring onions, roughly sliced
- 4 garlic cloves, finely chopped
- 2 tbsp ginger, finely chopped
- 12g thyme sprigs, leaves picked
- 90ml soy sauce
- 1kg oxtail, cut into 1-inch thick chunks
- 3 tbsp cornflour
- 2 tbsp sunflower oil
- 2 scotch bonnet peppers (add more for extra heat)
- Cooked white rice or rice and peas, to serve
Instructions
- Step 1: In a large bowl, combine onions, spring onions, garlic, ginger, thyme, soy sauce, a large pinch of salt, and 1 tsp freshly ground black pepper. Mix well, then add the oxtail and turn to coat thoroughly. Cover and keep chilled for at least 12 hours or overnight.
- Step 2: Remove the oxtail from the marinade, reserving the marinade, and place the meat on a plate. Lightly dust each piece with cornflour.
- Step 3: Heat sunflower oil in a large, deep saucepan or casserole dish over medium-high heat. Sear the oxtail pieces in batches for 2-3 minutes on each side until browned. Set the seared oxtail aside.
- Step 4: Pour the reserved marinade into the pan and cook for 2-3 minutes, scraping the bottom with a wooden spoon to loosen any browned bits.
- Step 5: Return the oxtail to the pan and add enough water to just cover the meat, about 800ml. Stir in the scotch bonnet peppers.
- Step 6: Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours 30 minutes to 3 hours, until the meat is tender and falling off the bone.
- Step 7: Taste and adjust seasoning as needed. Serve hot with cooked white rice or traditional rice and peas.
Tips & Variations
- For a milder dish, remove the seeds from the scotch bonnet peppers before cooking or substitute with milder chili varieties.
- Marinating the oxtail overnight enhances the flavor and tenderness significantly, so don’t skip this step.
- Add butter beans to the stew during the last 30 minutes of cooking for a hearty addition.
Storage
Jamaican oxtail can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce. For longer storage, freeze the cooked stew for up to 3 months and thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a slow cooker for this recipe?
Yes, after searing the oxtail, transfer it and the marinade to a slow cooker. Add the water and scotch bonnet peppers, then cook on low for 6-8 hours until tender.
What can I serve with Jamaican oxtail?
It’s traditionally served with rice and peas or plain white rice. You can also enjoy it with fried plantains or steamed vegetables for a complete meal.
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Authentic Jamaican Oxtail Stew Recipe
- Total Time: Approximately 13 hours
- Yield: 4 servings 1x
Description
This authentic Jamaican oxtail recipe features tender, slow-cooked oxtail simmered in a flavorful marinade of onions, garlic, ginger, thyme, and scotch bonnet peppers, creating a rich and hearty stew perfect for pairing with white rice or traditional rice and peas.
Ingredients
Marinade
- 2 onions, roughly chopped
- 2 spring onions, roughly sliced
- 4 garlic cloves, finely chopped
- 2 tbsp ginger, finely chopped
- 12g thyme sprigs, leaves picked
- 90ml soy sauce
- Large pinch of salt
- 1 tsp freshly ground black pepper
Main
- 1kg oxtail, cut into 1-inch thick chunks
- 3 tbsp cornflour
- 2 tbsp sunflower oil
- 2 scotch bonnet peppers
- Cooked white rice or rice and peas, to serve
Instructions
- Marinate the Oxtail: In a large bowl, combine onions, spring onions, garlic, ginger, thyme leaves, soy sauce, salt, and freshly ground black pepper. Mix well to create the marinade. Add the oxtail chunks and turn them in the marinade to coat thoroughly. Cover and chill overnight, or for at least 12 hours, to develop deep flavor.
- Prepare the Oxtail for Cooking: Remove oxtail pieces from the marinade, reserving the marinade for later. Lightly dust the oxtail with cornflour, which will help to thicken the stew during cooking.
- Sear the Oxtail: Heat sunflower oil in a large, deep saucepan or casserole dish over medium heat. Sear each piece of oxtail on all sides for about 2-3 minutes to develop a rich brown crust. Work in batches to avoid crowding the pan. Transfer seared oxtails to a plate.
- Cook the Marinade: Pour the reserved marinade into the same pan and cook for 2-3 minutes, scraping up any browned bits from the bottom with a wooden spoon to enhance flavor.
- Simmer the Oxtail: Return the seared oxtail pieces to the pan. Add enough water (approximately 800ml) to just cover the meat, then add the scotch bonnet peppers. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours 30 minutes to 3 hours, or until the meat is very tender and falls off the bone.
- Final Seasoning and Serving: Taste the stew and adjust seasoning as needed. Serve the rich and flavorful oxtail hot alongside cooked white rice or traditional rice and peas for a satisfying Jamaican meal.
Notes
- Marinating the oxtail overnight is crucial for tenderizing the meat and developing deep flavors.
- Adjust the number of scotch bonnet peppers according to your preferred heat level. These peppers are very spicy, so use with caution.
- Cornflour helps to thicken the stew; dusting the meat before searing ensures a better texture of the final dish.
- Slow simmering is essential to break down the tough collagen in oxtail and achieve a melt-in-the-mouth texture.
- Serve with traditional rice and peas or plain white rice to soak up the rich sauce.
- Prep Time: 15 minutes plus at least 12 hours marinating
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican oxtail, oxtail stew, Caribbean recipes, slow-cooked meat, spicy stew, scotch bonnet peppers
