Traditional Jamaican Oxtail Stew: Rich, Sticky, Unreal Flavor

You think comfort food is a bowl of soup? Cute.

This is comfort food with swagger: velvety oxtail, glossy gravy, and a scent that makes neighbors “stop by.”

It’s the kind of stew that turns a quiet night into a celebration and leftovers into bragging rights.

Simple ingredients, slow-cooked patience, and a big payoff—every bite is fall-off-the-bone, cinnamon-warm, and deeply savory.

Bring a spoon, bring a friend, and maybe bring a nap.

What Makes This Irresistible

Jamaican oxtail stew is a masterclass in slow-cooked depth. Browning the meat creates that signature caramelized base, while aromatics, thyme, and allspice build layers you can taste before you even sit down.

Butter beans join late to soak up the gravy, adding creamy contrast to tender oxtail. The result?

A stew that’s glossy, peppery, and ridiculously satisfying with rice and peas.

Traditional Jamaican Oxtail Stew: Rich, Sticky, Unreal Flavor

Recipe by Wendy CarterCourse: Beef, Dinner

Servings

6

servings

Prep time

20

minutes

Cooking time

3

hours 

Calories

560

kcal

Ingredients

• 3–3.5 lb oxtail, cut into segments

• 2 tsp kosher salt and 1 tsp black pepper

• 1–2 tsp all-purpose seasoning (or seasoned salt)

• 1 tsp smoked paprika (optional, but lovely)

• 1–2 tsp browning sauce (Grace or similar)

• 2 tbsp vegetable oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 3 scallions, chopped

• 1–2 Scotch bonnet peppers, whole or seeded and chopped (heat to preference)

• 1 tbsp fresh thyme leaves (or 4–5 sprigs)

• 1 tsp whole allspice (pimento) berries or 1/2 tsp ground allspice

• 1 tsp fresh grated ginger

• 2 tbsp tomato paste

• 2 cups beef broth (plus more as needed)

• 1 tbsp brown sugar (balances the heat and savoriness)

• 1 large carrot, chunked

• 1 bell pepper, chopped

• 1 can (15 oz) butter beans, drained and rinsed

• 1–2 tsp cornstarch mixed with 1 tbsp water (optional thickener)

• Fresh parsley or extra scallion for garnish

Step-by-Step Instructions

• Season the oxtail: Pat dry. Rub with salt, pepper, all-purpose seasoning, paprika, and a splash of browning sauce. Let it sit 15–20 minutes. Flavor vacation.
• Brown like you mean it: Heat oil in a heavy pot over medium-high. Sear oxtail on all sides in batches until deeply browned. Don’t rush; brown equals flavor.
• Sweat the aromatics: Reduce heat to medium. Add onion, scallion, garlic, ginger, and thyme. Sauté 3–4 minutes until fragrant. Stir in tomato paste and cook 1 minute to caramelize.
• Build the base: Add allspice, Scotch bonnet (whole for less heat, chopped for more), brown sugar, and bell pepper. Stir to coat in the tomato-y fond. Breathe in; this is the moment.
• Deglaze and simmer: Return oxtail to the pot with any juices. Pour in beef broth to barely cover. Bring to a boil, then reduce to a gentle simmer. Cover and cook 2–2.5 hours, turning pieces occasionally.
• Add veg and beans: At about the 2-hour mark, add carrots. When oxtail is nearly tender, stir in butter beans and simmer 10–15 minutes more. If sauce is thin, use the cornstarch slurry. If thick, splash extra broth or water.
• Taste check: Adjust salt, pepper, and heat. Remove Scotch bonnet if used whole. The stew should be glossy, savory-sweet, and spicy with a soft allspice echo.
• Rest and serve: Let it rest 10 minutes off heat. Garnish with parsley or scallion. Serve over rice and peas or steamed white rice. Prepare for silence at the table.

How Long Does It Keep?

• Fridge: 4 days in an airtight container.
  

  The flavors intensify—tomorrow-you will thank today-you.

• Freezer: Up to 3 months. Cool completely, portion, and label.
  

  Reheat gently on the stovetop with a splash of broth.

• Reheat: Low and slow until the gelatin melts back into silk. Microwave works, but the pot is king.

Why This Recipe Rocks

• Balanced heat: Scotch bonnet brings tropical warmth without destroying your taste buds (unless you want that).
• Texture heaven: Oxtail’s collagen transforms into a luxurious, sticky gravy that clings to rice.
• Classic flavor map: Thyme + allspice + browning sauce = unmistakably Jamaican.
• Weeknight hack-friendly: Pressure cooker version cuts the time dramatically, FYI.

Nutrition Stats

Per serving (estimate): 560 calories; 30g protein; 34g fat (12g saturated); 30g carbs; 4g fiber; 1,000–1,200mg sodium (varies by broth/seasoning).

Oxtail is rich in collagen and minerals and, yes, a bit indulgent. Pair with steamed greens to balance the plate—call it responsible decadence.

Recipe Fails to Watch Out For

• Skipping the sear: Gray meat equals gray flavor.
  

  Don’t crowd the pan and don’t rush.

• Boiling hard: Toughens the meat and emulsifies fat into greasy broth. Keep it gently simmering.
• Over-thickening: Cornstarch turns silky to gummy if overused.
  

  Start small—this stew naturally thickens as collagen melts.

• Bean mush: Butter beans go in at the end. Early entry = legume apocalypse.
• Allspice overload: It’s aromatic, not a dare.
  

  A little goes a long way.

Creative Alternatives

• Pressure cooker: After searing and sautéing, cook on High for 45–55 minutes, natural release 15 minutes. Finish with beans and carrots on sauté.
• Slow cooker: Sear on the stove, then transfer to slow cooker with aromatics and broth.
  

  Cook on Low 8–9 hours; add beans in the final 30 minutes.

• No browning sauce? Add 1 tsp soy sauce and 1 tsp molasses; not traditional, but it deepens color and flavor.
• Veg additions: Swedes (rutabaga) or cassava chunks stand up well. Keep total veg modest to let oxtail shine.
• Milder heat: Use a whole Scotch bonnet pierced with a knife for aroma without blowtorch vibes.

FAQ

Can I use beef short ribs instead of oxtail?

Yes.

Short ribs deliver a similar richness, though you’ll get less gelatinous body. Reduce cooking time slightly and monitor tenderness.

Do I have to use Scotch bonnet?

No, but it’s traditional.

Habanero is the closest swap. For mild heat, use the pepper whole and remove before serving.

Why is my stew greasy?

Oxtail is fatty.

Skim fat during simmering or chill the stew and lift the solid fat cap before reheating. Also avoid a rolling boil, which emulsifies fat into the sauce.

What should I serve with it?

Rice and peas, white rice, fried plantain, steamed cabbage, or festival.

The gravy wants starch—oblige it.

How do I know it’s done?

The meat should pull from the bone with a gentle tug and the sauce should coat a spoon. If it’s chewy, it’s not done; keep simmering.

Can I make it ahead?

Absolutely.

It’s even better the next day as flavors marry. Reheat slowly and adjust thickness with a splash of broth.

A Few Last Words

This Traditional Jamaican Oxtail Stew rewards patience with ridiculous flavor and melt-in-your-mouth texture.

It’s the kind of dish that makes people ask for the recipe and then ask for seconds. Prep it on a lazy weekend, stash leftovers, and you’ve got instant comfort all week.

One pot, big vibes—IMO, that’s a win.