Jamaican Oxtail Stew

Jamaican Oxtail Stew
  • PREP TIME
    30 mins
  • COOK TIME
    2 hrs 45 mins
  • TOTAL TIME
    11 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    6

Dive into a symphony of Caribbean flavors with this deeply satisfying oxtail stew. Slow-cooked to perfection, the oxtail becomes incredibly tender, infused with the heat of habaneros and the sweetness of peppers, creating a truly unforgettable culinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    140 mg
  • Fiber
    5 g
  • Protein
    44 g
  • Saturated Fat
    8 g
  • Sodium
    1019 mg
  • Sugar
    9 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Stem and seed habanero peppers. (Prep time: 10 minutes)

02

Step

In a food processor, combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon. Blend until a smooth paste forms. (Prep time: 15 minutes)

03

Step

In a large bowl, rub the oxtails with 1/2 cup of the paste, jerk seasoning, browning sauce, and soy sauce. Ensure the mixture is thoroughly massaged into the oxtails. Cover and refrigerate for at least 8 hours, or preferably overnight, to marinate. (Marination: 8 hours or overnight)

04

Step

Remove the oxtails from the refrigerator and allow them to sit at room temperature for about 30 minutes. Remove the oxtails from the marinade, reserving the marinade for later use. (Resting time: 30 minutes)

05

Step

Heat olive oil in a large pot or Dutch oven with a tight-fitting lid over medium heat. Add the oxtails and brown on all sides, approximately 6 minutes. Add the reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. (Cooking time: 21 minutes)

06

Step

Add water, the remaining habanero pepper, allspice, and bay leaf to the pot. Cook over medium heat until the meat is very tender, stirring occasionally to prevent sticking, about 2 to 3 hours. (Cooking time: 2-3 hours)

07

Step

Taste and adjust seasoning as needed. Reduce heat to low and simmer for 15 to 20 minutes to allow the flavors to meld. (Simmering time: 15-20 minutes)

08

Step

Add the rinsed butter beans and fire-roasted diced tomatoes. Simmer until heated through, about 5 to 10 minutes more. (Final Simmering: 5-10 minutes)

For a milder flavor, remove the seeds and membranes from the habanero peppers before blending. Adjust the amount of jerk seasoning to suit your spice preference.
Browning the oxtails is crucial for developing a rich, deep flavor in the stew. Don't rush this step!
Serve this stew over saffron rice, rice and peas, or creamy polenta for a complete and satisfying meal.
If the stew becomes too thick during cooking, add a little more water to reach your desired consistency.

Caterina Lakin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (8)
  • Eldridge Dare

    Followed the recipe exactly, and it turned out perfect. Thank you!

  • Kenya Kuhn

    I was a bit intimidated by the long cooking time, but it was totally worth it.

  • Woodrow Turcotte

    This recipe is amazing! The oxtail was so tender and flavorful.

  • Rollin Wilkinson

    I've made this recipe multiple times, and it's always a hit.

  • Shirley Upton

    I added a scotch bonnet pepper instead of habanero, and it gave it a great kick!

  • Suzanne Dicki

    The smell while it's cooking is intoxicating! My neighbors were jealous.

  • Ramiro Stokes

    The stew had the perfect balance of spice and richness. My family loved it!

  • Cynthia Dicki

    The browning of the oxtail is key to the depth of flavor. Don't skip that step!

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