Best 2 Jamaican Oxtail Stew Recipes

Jamaican oxtail stew is a delectable and flavorful dish that is sure to tantalize your taste buds. This classic Jamaican dish is a hearty and satisfying stew that combines tender oxtail meat with a rich and aromatic sauce. The oxtails are slowly braised in a mixture of spices, herbs, and vegetables, creating a succulent and fall-off-the-bone experience. The sauce is typically made with tomatoes, onions, garlic, thyme, allspice, and Scotch bonnet peppers, resulting in a vibrant and flavorful broth that perfectly complements the tender meat. Whether you're a seasoned chef or a novice cook, this Jamaican oxtail stew recipe is sure to become a favorite in your kitchen, offering a taste of authentic Jamaican cuisine that will leave you wanting more.

Here are our top 2 tried and tested recipes!

JAMAICAN OXTAIL STEW

Jamaican Oxtail Stew image

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.

Provided by Sam Sifton

Categories dinner, one pot, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 pounds oxtails, cut into segments by a butcher
Kosher salt
freshly ground black pepper, to taste
3 tablespoons light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons flour
3 tablespoons tomato ketchup
1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

Steps:

Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams

JAMAICAN OXTAIL STEW

Jamaican Oxtail Stew image

I searched high and low for an authentic Jamaican oxtail recipe. It will almost remind Americans of beef stew. I've spent days watching Jamaican cooking videos and international cooks; I wanted to identify what ingredients and techniques were mostly consistent across the board. This recipe is as authentic as it gets, next to being in Jamaica. Be sure to use all fresh veggies and feel free to adjust to your own spice levels. Enjoy with saffron rice or rice and peas. It's rich in flavor, texture, and taste. The meat should literally fall off the bone. So good luck and enjoy!

Provided by hillct

Categories World Cuisine Recipes Latin American Caribbean Jamaican

Time 11h15m

Yield 8

Number Of Ingredients 21

Ingredients

4 ½ pounds beef oxtail
2 peppers habanero peppers, divided
2 medium white onions, quartered
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
2 bunches scallions, roughly chopped
1 (2 inch) piece fresh ginger root, peeled
2 tablespoons fresh thyme leaves
1 tablespoon minced garlic
1 cube beef bouillon
1 tablespoon jerk seasoning, or more to taste
1 teaspoon browning sauce
1 teaspoon soy sauce
¼ cup olive oil
½ cup ketchup
4 cups water, or more as needed
½ teaspoon ground allspice
1 large bay leaf
1 (16 ounce) can butter beans, rinsed and drained
8 ounces fire-roasted diced tomatoes

Steps:

Clean and trim excess fat off oxtail. Stem and seed habanero peppers.
Combine onions, bell peppers, 1 habanero pepper, scallions, ginger, thyme, garlic, and beef bouillon in the bowl of a food processor. Blend until a paste-like consistency is achieved.
Season oxtails with 1/2 cup of the blended mixture, jerk seasoning, browning sauce, and soy sauce. Massage mixture deep into oxtails; cover, refrigerate, and allow to marinate, 8 hours or overnight.
Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from the mixture, reserving marinade.
Heat olive oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, turning and browning on all sides, about 6 minutes. Add 90% of the reserved marinade, ketchup, and cover. Cook until oxtail has created its own juices, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until tender, stirring often to prevent sticking, 2 to 3 hours.
Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes; let simmer, 5 to 10 minutes more.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 23.4 g, Cholesterol 140.4 mg, Fat 24.2 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 8.2 g, Sodium 1019 mg, Sugar 8.8 g

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have a lot of gristle.
Brown the oxtails before stewing: This step helps to develop flavor and color. Be sure to brown the oxtails on all sides.
Use a good quality red wine: The wine will add depth of flavor to the stew. Look for a dry red wine that is not too sweet.
Simmer the stew for at least two hours: This will allow the meat to become tender and the flavors to meld together.
Serve the stew with your favorite sides: Jamaican oxtail stew is traditionally served with rice and peas, but it can also be served with mashed potatoes, dumplings, or your favorite vegetables.

Conclusion:

Jamaican oxtail stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it is sure to impress your family and friends. So next time you are looking for a new recipe to try, give Jamaican oxtail stew a try. You won't be disappointed!