Jamaican Oxtail Stew Delight
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.
Servings: 6 servings
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.
Notes
Brown the oxtail well for flavor. Simmer on low heat to break down connective tissue. Control heat from scotch bonnet by leaving it whole for subtle heat or slicing for more spice.