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.
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.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
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