Jamaican Oxtail Stew
Jamaican Oxtail Stew is a rich and flavorful dish, slowly braised until the meat is tender and falling off the bone. Infused with bold Caribbean spices, fresh herbs, and a luscious, thickened sauce, this hearty meal is perfect for a comforting family dinner. Serve with traditional sides like rice and peas, fried plantains, or steamed cabbage for an authentic experience.
- Prep Time: 15 min
- Cook Time: 3 hrs 20 min
- Total Time: 3 hrs 35 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Jamaican
Ingredients
2 ½ pounds oxtail, trimmed
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon white sugar
- 1 tablespoon garlic and herb seasoning
- 1 teaspoon browning sauce
- ¼ teaspoon ground paprika
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 3 cups low-sodium beef broth
- 1 bunch fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 tablespoons unsalted butter
Instructions
Marinate the Oxtail:
- Place oxtail in a shallow dish.
- In a small bowl, mix soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper.
- Rub the mixture all over the oxtail, ensuring even coating. Cover and let marinate for at least 30 minutes (or overnight for deeper flavor).
Sear the Oxtail:
- Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
- Sear the oxtail on all sides until golden brown, about 3 minutes per side. Transfer to a plate and set aside.
Sauté the Vegetables:
- In the same skillet, sauté the carrots, celery, onion, and garlic until softened, about 5 minutes.
- Pour in beef broth and add thyme, rosemary, and bay leaf. Bring to a boil.
Braise the Oxtail:
- Return the oxtail and any accumulated juices to the skillet. Stir in butter.
- Reduce heat to low, cover, and let simmer for 3 hours, stirring occasionally, until the oxtail is fork-tender.
Thicken the Sauce:
- Uncover the skillet and increase heat to high. Cook for about 5 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
Serve & Enjoy:
- Remove thyme sprigs, rosemary, and bay leaf before serving.
- Serve hot with rice and peas, mashed potatoes, or fried plantains for a complete meal.
Notes
Tips & Variations
- Marinate Overnight: Let the oxtail marinate overnight for deeper, richer flavor.
- Add Heat: For an extra spicy kick, add 1 Scotch bonnet pepper, finely chopped, to the sautéed vegetables.
- Extra Thick Sauce: Stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water at the end to thicken the sauce further.
- Pressure Cooker Option: Cook in a pressure cooker for 45 minutes on high pressure, then reduce sauce as needed.