Creamy, deeply savory, and utterly comforting, Jamaican Oxtail Stew Delight is the kind of dish that warms the soul and fills the house with unforgettable aromas. Imagine tender, fall-off-the-bone oxtail pieces in a rich, spiced gravy that clings to every grain of rice — perfect for family dinners or a weekend treat. Fun fact: oxtail was once considered a humble cut, but Jamaican cooks elevated it into a celebration dish with bold seasonings and slow, loving cooking.
This recipe is special because it’s simple to prep, forgiving for beginner cooks, and delivers rich, restaurant-quality flavor without a long ingredient list. Prep is quick when you organize ingredients, and the slow simmer does the rest. It’s family-friendly, kid-approved, and pairs beautifully with classic sides. If you enjoy hearty stews like my popular beef stew, you’ll love how oxtail brings extra depth and gelatinous richness to the plate. Get excited — let’s make something unforgettable tonight!
What is Jamaican Oxtail Stew Delight?
What makes this dish a “delight”? Could it be the glossy, meaty sauce or the tender spoonfuls of oxtail that practically melt? Maybe both. The name nods to its Jamaican roots and the pure joy it brings to the table. Ever wondered why it feels extra special? Perhaps someone once said, with a chuckle, “the way to a man’s heart is through his stomach.” And that might explain why families pass this recipe down like treasure.
A playful aside: some say the “delight” comes from stealing the pot first because everyone wants seconds. Try it and you’ll understand. Go ahead — give it a whirl and see if it doesn’t become your new favorite comfort dish.
Why You’ll Love This:
- Main highlight: Tender oxtail braised until the connective tissue breaks down into a silky, savory sauce that coats every bite.
- Cost-saving benefits: Oxtail is often less expensive than premium steaks, and a little goes a long way — feed a crowd affordably with big flavor.
- Flavorful ingredients and toppings: Aromatic ginger, garlic, thyme, allspice, and a scotch bonnet kick make this stew stand out. Finish with fresh scallions for brightness.
The sensory appeal is huge — rich aroma, unctuous texture, and balanced heat. Compared to lighter stews like my Blueberry Delight dessert-style recipes, this one celebrates savory depth and comfort. Ready to bring warmth to your table? Try it and savor every spoonful.
How to Make:
Quick Overview
This Jamaican oxtail stew is easy, delicious, and deeply satisfying. Preparation is straightforward: season, sear, build flavor by caramelizing brown sugar and aromatics, then simmer low and slow until fork-tender. Expect a silky, rich sauce and fall-off-the-bone texture. Prep time is about 20–30 minutes; cooking time is 2–3 hours depending on oxtail size and tenderness. Total time: approximately 2 hours 30 minutes to 3 hours 30 minutes.
Ingredients
- 3 lbs oxtail, cleaned and cut into pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground if possible
- 1 teaspoon all-purpose seasoning (or seasoning salt)
- 2 tablespoons brown sugar
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 scotch bonnet pepper, whole (for mild heat) or sliced (for more heat) — handle with care
- 2 cups beef broth
- 1 can (14 oz) butter beans, drained and rinsed
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon ground allspice (pimento)
- 2 tablespoons tomato paste
- Fresh scallions, sliced for garnish
- Cooked rice or fried dumplings, for serving
Directions
- Pat the oxtail pieces dry with paper towels. Rub all sides with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon all-purpose seasoning. Let sit at room temperature for 10 minutes while you prepare other ingredients.
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Add oxtail pieces in batches so you don’t overcrowd the pot. Brown on all sides, about 3–4 minutes per side, until deep golden. Remove browned oxtail to a plate and set aside.
- In the same pot, lower heat to medium and add 2 tablespoons brown sugar. Let it caramelize for 1–2 minutes, stirring constantly to avoid burning, until it smells nutty and turns amber.
- Add the sliced onion, minced garlic, and grated ginger to the caramel. Stir and cook 3–4 minutes until the onion softens and becomes translucent.
- Stir in 2 tablespoons tomato paste, 1 teaspoon thyme, and 1 teaspoon allspice. Cook for 1 minute to bloom the spices and deepen the flavor.
- Return the browned oxtail to the pot, nestling pieces into the onion mixture.
- Pour in 2 cups beef broth, adding just enough to mostly cover the meat. Add the scotch bonnet pepper whole for gentle heat or sliced if you want more spice.
- Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally, until the oxtail is tender and the sauce has thickened. If the sauce reduces too quickly, add a splash more broth or water.
- In the last 15 minutes of cooking, add the drained butter beans and gently stir to combine. Heat through.
- Taste and adjust seasoning with salt and pepper as needed. Remove the scotch bonnet before serving if left whole.
- Garnish with sliced fresh scallions and serve hot over cooked rice or with fried dumplings.
What to Serve With:
- Steamed white rice or coconut rice to soak up the rich gravy
- Fried dumplings or festival (sweet fried dough) for traditional pairing
- Steamed vegetables like callaloo, bok choy, or cabbage for freshness
- A simple green salad with a tangy vinaigrette to cut through the richness
- Cold Caribbean beer or a fruity rum punch for authentic vibes
Top Tips for Perfecting:
- Brown the oxtail well: the deep sear is essential for flavor. Don’t rush this step.
- Low and slow is the secret: simmer on the lowest heat to break down connective tissue and develop a silky sauce.
- Control heat from scotch bonnet: use whole for subtle heat, sliced for noticeable spice. Remove seeds to reduce heat.
- Swap butter beans for kidney beans or chickpeas if preferred, but add only near the end to avoid overcooking.
- If sauce is too thin, remove meat and reduce uncovered on medium heat until desired thickness, then return meat.
- Avoid adding salt too early if using store-bought broth that may contain sodium; taste before adjusting.
Storing and Reheating Tips:
- Refrigeration: Cool stew to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Freeze in airtight containers for up to 3 months. Leave a little headspace in the container to allow for expansion.
- Thawing: Thaw overnight in the refrigerator or reheat from frozen on low heat, covered, adding a splash of water or broth as needed.
- Reheating: Gently reheat on the stove over low heat, stirring occasionally, or microwave in short intervals, stirring between cycles. The flavor often improves after a day as spices meld.
FAQs
What is the best cut for oxtail stew?
Oxtail is the best cut for this recipe because the tail’s connective tissue and marrow melt into gelatin during slow cooking, creating a rich, silky sauce you can’t get from leaner cuts.
Can I use a pressure cooker or Instant Pot?
Yes — brown the oxtail first using the sauté function, then pressure cook on high for about 45–60 minutes with a natural release. Add beans in the final 5–10 minutes if using a sauté mode.
Is it safe to leave the scotch bonnet whole?
Yes; leaving it whole infuses flavor without too much heat. Pierce it if you want more heat, or remove it entirely for no spice.
Can I make this ahead for a party?
Absolutely. Make it a day ahead — flavors deepen overnight. Reheat slowly before serving and add beans at the end if you prefer firmer texture.
How do I thicken the sauce if it’s too thin?
Simmer uncovered to reduce the liquid, or mix 1 tablespoon cornstarch with cold water and stir it into the simmering stew until it thickens. Reduce heat and cook for a few more minutes.
Conclusion
This Jamaican Oxtail Stew Delight is worth every minute: easy to prepare, forgiving for cooks of all levels, and delivers a soul-satisfying, deeply flavorful meal that’s perfect for sharing. Try it for a weekend feast and watch how leftovers become even better the next day. For more tips and a video demonstration, check this helpful guide: Jamaican Oxtail Stew (Plus Video) – Immaculate Bites. If you want another take on authentic flavors and variations, this recipe is also a great reference: Authentic Jamaican Oxtail Stew – Butter Be Ready.
Enjoy cooking, share with loved ones, and let me know how your stew turns out — happy stewing!
Jamaican Oxtail Stew Delight
Equipment
- Large Heavy-Bottomed Pot
- Cutting Board
- Knife
- Measuring Spoons
- Measuring Cups
- Wooden Spoon
Ingredients
Main Ingredients
- 3 lbs Oxtail, cleaned and cut into pieces
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon All-purpose seasoning (or seasoning salt)
- 2 tablespoons Brown sugar
- 1 large Onion, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Grated fresh ginger
- 1 whole Scotch bonnet pepper (for mild heat) or sliced (for more heat)
- 2 cups Beef broth
- 1 can Butter beans, drained and rinsed (14 oz)
- 1 teaspoon Dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon Ground allspice (pimento)
- 2 tablespoons Tomato paste
- to taste Fresh scallions, sliced for garnish
- as needed Cooked rice or fried dumplings, for serving
Instructions
- Pat the oxtail pieces dry with paper towels. Rub all sides with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon all-purpose seasoning. Let sit at room temperature for 10 minutes while you prepare other ingredients.
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Add oxtail pieces in batches so you don’t overcrowd the pot. Brown on all sides, about 3–4 minutes per side, until deep golden. Remove browned oxtail to a plate and set aside.
- In the same pot, lower heat to medium and add 2 tablespoons brown sugar. Let it caramelize for 1–2 minutes, stirring constantly to avoid burning, until it smells nutty and turns amber.
- Add the sliced onion, minced garlic, and grated ginger to the caramel. Stir and cook 3–4 minutes until the onion softens and becomes translucent.
- Stir in 2 tablespoons tomato paste, 1 teaspoon thyme, and 1 teaspoon allspice. Cook for 1 minute to bloom the spices and deepen the flavor.
- Return the browned oxtail to the pot, nestling pieces into the onion mixture.
- Pour in 2 cups beef broth, adding just enough to mostly cover the meat. Add the scotch bonnet pepper whole for gentle heat or sliced if you want more spice.
- Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally, until the oxtail is tender and the sauce has thickened. If the sauce reduces too quickly, add a splash more broth or water.
- In the last 15 minutes of cooking, add the drained butter beans and gently stir to combine. Heat through.
- Taste and adjust seasoning with salt and pepper as needed. Remove the scotch bonnet before serving if left whole.
- Garnish with sliced fresh scallions and serve hot over cooked rice or with fried dumplings.