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Jamaican Oxtail Stew

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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.

Ingredients

Scale

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.

Find it online: https://palmersdirecttoyou.com/jamaican-oxtail-stew/

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.