Tender and succulent are these Jamaican stewed oxtails.This Caribbean recipe is a perfect and comforting dish to make anytime! Pair along with rice and peas for a complete West Indian meal!
- 3 lbs oxtails, cleaned and cut into pieces
- 2 teaspoons Grace browning
- 3 teaspoons worcestershire
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- 3 teaspoons kosher salt, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
- 1 teaspoon Jamaican curry powder
- 1/2 teaspoon smoked paprika
- 1 small white onion, chopped
- 6 garlic cloves, chopped
- 2 teaspoons freshly grated ginger or ginger paste
- 4 scallions, chopped
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon Jamaican allspice
- 2 tablespoons vegetable oil
- 2 cups chicken stock
- 2 cups water
- 1 small scotch bonnet pepper, left whole- optional
- 3 large carrots, chopped
- 1 (14 ounce) canned butter beans
- Cleanse oxtails: Place oxtails into a large bowl and cleanse meat with a splash of vinegar and fill bowl with water. If you have fresh lemon, you can add some lemon slices to the water bowl too. Stir together and allow oxtails to sit in bath for at least 30 minutes. Then drain, discard lemon, and use paper towels to pat dry oxtails. Rewash the same bowl and place cleansed oxtails inside.
- Marinate oxtails: Season oxtails with Grace browning all the way through Jamaican allspice ingredient. Use your hands to massage all ingredients into oxtails thoroughly. Cover bowl with plastic wrap and transfer the bowl into the refrigerator to marinate for 3 hours or up to overnight.
- Sear oxtails: In a large stock pot or dutch oven, heat up oil over medium-high heat. Take oxtails out of the refrigerator and use your hands or tongs to shake excess marinade off but do not discard marinade in bowl. Sear the oxtails in oil; in batches, until a deeply brown crisp crust appears on the meat, about 4-5 minutes each side and transfer oxtails to a plate. Repeat process until all oxtails are seared and back into the pot: oxtails will not be fully cooked through.
- Stew oxtails: Add chicken stock, water, all of the reserved marinade, and scotch bonnet pepper (if using) into the same pot, stirring well to fully combine. Cover pot with lid and allow oxtails to stew together for 2 to 2 1/2 hours over medium-low heat, stirring every 30 minutes or so. Oxtail meat should be extra tender. If opting to use a slow cooker, see below note for directions.
- Add carrots/beans: Add in carrots and beans into the pot, stir well to fully combine. Let carrots/beans cook up until tender, about 25-30 minutes longer.
- Serve: Discard bay leaves, thyme sprigs, and scotch bonnet pepper from vessel. Serve Jamaican stewed oxtails alongside rice and peas, or as desired. Enjoy!
- Storing: Stewed oxtails will keep stored in an airtight container in the refrigerator for up to three days.
- To thicken oxtail gravy: Combine 1 tablespoon of cornstarch with 1 tablespoon of water; mix well until cornstarch is dissolved and stir into pot.
- Slow cooker directions: Follow recipe as written through step #3. After searing the oxtails, transfer them into a slow cooker with the stock, water, and reserved marinade. Allow to slow cook on the lowest setting for 6-8 hours or longer, until oxtails are tender. Then add in carrots/beans and continue cooking for another 45 minutes to 1 hour. Discard bay leaves, thyme sprigs, and scotch bonnet, and serve.
- Category: Main entrée
- Method: Braising
- Cuisine: Jamaican
Keywords: oxtail, stew, jamaican, braising