Authentic Jamaican Oxtail Stew Recipe

Introduction

Jamaican oxtail is a rich and comforting dish full of deep, flavorful spices and tender, fall-off-the-bone meat. Slow-cooked to perfection, it pairs beautifully with fluffy white rice or traditional rice and peas for an authentic taste of the Caribbean.

Ingredients

• 2 onions, roughly chopped
• 2 spring onions, roughly sliced
• 4 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 12g thyme sprigs, leaves picked
• 90ml soy sauce
• 1kg oxtail, cut into 1-inch thick chunks
• 3 tbsp cornflour
• 2 tbsp sunflower oil
• 2 scotch bonnet peppers
• Cooked white rice or rice and peas, to serve

Instructions

1. Step 1: In a large bowl, combine the onions, spring onions, garlic, ginger, thyme leaves, soy sauce, a large pinch of salt, and 1 teaspoon of freshly ground black pepper. Mix well, then add the oxtail pieces and turn to coat evenly. Cover and refrigerate overnight or for at least 12 hours to marinate.
2. Step 2: When ready to cook, remove the oxtail from the marinade, reserving the marinade. Place the meat on a plate and dust lightly with cornflour.
3. Step 3: Heat the sunflower oil in a large, deep saucepan or casserole over medium-high heat. Sear the oxtail pieces on both sides for about 2-3 minutes per side, working in batches. Set the browned oxtail aside.
4. Step 4: Pour the reserved marinade into the same pan and cook for 2-3 minutes, scraping the bottom with a wooden spoon to loosen any browned bits.
5. Step 5: Return the seared oxtail to the pan and add enough water to just cover the meat, about 800ml. Add the scotch bonnet peppers whole (pierce them for more heat if desired).
6. Step 6: Bring to a boil, then reduce the heat to low. Cover and simmer gently for 2 hours and 30 minutes to 3 hours, until the meat is tender and falling off the bone.
7. Step 7: Taste and adjust seasoning if needed. Serve hot with cooked white rice or traditional rice and peas.

Tips & Variations

• For extra heat, slice the scotch bonnet peppers and add them directly to the pot.
• Marinating the oxtail overnight enhances the flavor and tenderness.
• Use fresh thyme for the best aroma, but dried thyme can be substituted if necessary.
• For a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to keep the meat tender. This dish also freezes well; freeze for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat instead of oxtail?

Yes, you can substitute beef short ribs or chuck roast. However, the flavor and texture will be slightly different as oxtail has a unique gelatinous richness.

Do I have to use scotch bonnet peppers? What can I substitute?

Scotch bonnet peppers add authentic heat and flavor, but if you prefer milder spice, you can substitute with milder chili peppers or omit them entirely.

Authentic Jamaican Oxtail Stew Recipe

---

★★★★★

4.8 from 57 reviews

• Author: Jack
• Total Time: 3 hours 15 minutes (excluding marinating time)
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Jamaican oxtail recipe features tender, flavorful oxtail slow-cooked in a rich marinade of onions, garlic, ginger, thyme, soy sauce, and spicy scotch bonnet peppers. Marinated overnight and then seared before simmering, the dish results in fall-off-the-bone meat infused with deep Caribbean flavors, traditionally served with white rice or rice and peas for a hearty, authentic meal.

---

Ingredients

Scale 1x2x3x

Marinade

• 2 onions, roughly chopped
• 2 spring onions, roughly sliced
• 4 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 12g thyme sprigs, leaves picked
• 90ml soy sauce
• 1 large pinch of salt
• 1 tsp freshly ground black pepper

Oxtail and Cooking

• 1kg oxtail, chopped into 1-inch thick chunks
• 3 tbsp cornflour
• 2 tbsp sunflower oil
• 2 scotch bonnet peppers
• Cooked white rice or rice and peas, to serve

---

Instructions

1. Marinate the oxtail: Combine onions, spring onions, garlic, ginger, thyme leaves, soy sauce, salt, and pepper in a large bowl. Mix well, then add the oxtail pieces and turn them to coat evenly with the marinade. Cover and refrigerate overnight or for at least 12 hours to allow flavors to deeply infuse.
2. Prepare the oxtail for cooking: Remove the oxtail from the marinade, reserving the marinade for later. Place the oxtail pieces on a plate and lightly dust them with cornflour to help create a slight crust during searing.
3. Sear the oxtail: Heat sunflower oil in a large, deep saucepan or casserole dish over medium heat. Working in batches, sear each piece of oxtail for 2-3 minutes per side until browned. Set the browned oxtail aside on a plate to prevent overcrowding the pan.
4. Cook the marinade: Pour the reserved marinade into the hot pan and cook for 2-3 minutes, stirring and scraping the bottom to release any browned bits left from searing. This intensifies the sauce flavor.
5. Simmer the oxtail: Return the seared oxtail to the pan and add enough water—approximately 800ml—to just cover the meat. Add the whole scotch bonnet peppers. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours 30 minutes to 3 hours, or until the meat is tender and easily falls off the bone.
6. Season and serve: Taste the stew and adjust seasoning if necessary. Serve the rich Jamaican oxtail stew hot with cooked white rice or traditional rice and peas for a complete meal.

Notes

• Marinating overnight enhances the flavor and tenderness of the oxtail.
• Be cautious with scotch bonnet peppers – they are very hot; adjust quantity to your heat preference.
• Lightly dusting the meat with cornflour before searing adds a nice crust and helps thicken the cooking liquid slightly.
• Cooking slowly at low heat allows the oxtail to become tender and flavorful.
• Serve with rice and peas for a fully authentic Jamaican dish.

• Prep Time: 15 minutes (plus 12 hours marinating)
• Cook Time: 3 hours
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean, Jamaican

Keywords: Jamaican oxtail, oxtail stew, Caribbean cuisine, slow-cooked oxtail, spicy stew, scotch bonnet, rice and peas, traditional Jamaican recipe