🥘 Jamaican Oxtail Stew (Braised)
🧾 Ingredients
For the Oxtail:
3–4 lbs (1.3–1.8 kg) oxtail, cut into pieces
2 tbsp browning sauce (optional, for color)
1 tbsp all-purpose seasoning or beef seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme (dried or fresh)
1 tsp paprika
Salt & pepper to taste
1 tbsp Worcestershire sauce
2 tbsp oil (vegetable or canola)
For the Stew:
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 stalks green onion, chopped
1 scotch bonnet pepper (or habanero), chopped (optional for heat)
1–2 sprigs thyme
1 can (15 oz) butter beans (or kidney beans), drained and rinsed
1 tbsp ketchup or tomato paste
3 cups beef broth (or water with bouillon)
2 tsp brown sugar
Optional: 1 tbsp cornstarch + 2 tbsp water (for thickening)
🔪 Instructions
1. Season the Oxtail:
Wash and pat dry the oxtail pieces.
Rub with browning sauce, Worcestershire, and all dry seasonings.
Marinate for at least 1 hour (overnight is best).
2. Brown the Oxtail:
Heat oil in a large pot or Dutch oven over medium-high.
Brown oxtail pieces on all sides (about 3–4 minutes per side).
Remove and set aside.
3. Build the Stew:
In the same pot, sauté onion, garlic, bell pepper, green onion, and thyme until fragrant.
Add ketchup (or tomato paste) and stir well.
Return oxtail to the pot.
Add beef broth, brown sugar, and scotch bonnet if using.
Bring to a boil, then reduce to a simmer.
4. Simmer Until Tender:
Cover and simmer on low for 2.5 to 3 hours, or until meat is fall-off-the-bone tender.
In the last 20 minutes, stir in butter beans.
5. (Optional) Thicken Sauce:
Mix cornstarch and water, then stir into the pot and simmer for 5 minutes to thicken sauce.
🍚 Serving Suggestions:
Serve hot over rice and peas, plain white rice, or mashed potatoes.
Garnish with fresh parsley or thyme.