Authentic Jamaican Oxtail Stew Recipe

Enjoy the bold and savory flavors of Jamaican cuisine with this authentic Oxtail Stew recipe. Slow-cooked oxtails are simmered in a rich and aromatic sauce featuring traditional Jamaican spices, root vegetables, and beans. The result is tender, juicy meat that falls off the bone, combined with a thick and hearty stew that will warm your soul.

Ingredients

• 4 pounds oxtails, trimmed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon Jamaican allspice
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 2 cups water
• 1 can red kidney beans, drained and rinsed
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 scotch bonnet pepper (optional)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the oxtails to the pot and brown them on all sides until they are deep golden brown. Remove the oxtails and set them aside.
3. In the same pot, add the chopped onion, garlic, thyme, bay leaves, Jamaican allspice, paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes until the spices are fragrant.
4. Return the oxtails to the pot and stir to coat them in the spice mixture.
5. Pour in the beef broth and water, and bring the mixture to a simmer. Cover the pot and cook for 2 hours, or until the oxtails are tender and the meat easily falls off the bone.
6. Add the drained and rinsed red kidney beans, sliced carrots, cubed potatoes, scotch bonnet pepper (if using), Worcestershire sauce, soy sauce, tomato paste, and brown sugar to the pot. Stir well to combine.
7. Cover the pot again and continue to simmer for an additional 30-45 minutes, or until the vegetables are cooked through and the flavors have melded together.
8. Remove the scotch bonnet pepper and discard it.
9. Check the seasoning and adjust with salt and pepper if needed.
10. Stir in the butter to enrich the sauce and add a silky texture.
11. Serve the Jamaican Oxtail Stew hot, garnished with fresh parsley.
12. Enjoy the hearty and flavorful stew with rice, steamed vegetables, or Jamaican-style dumplings.

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