Oxtail Stew

Oxtail Stew

Oxtail Stew

Oxtail stew is an extremely popular Jamaican comfort food that deserves more recognition than it gets. Oxtails we’re once considered a cheap throw away cut that was eaten by lower income families. Now days, oxtails are kinda expensive. The tails of cows contains gelatinous meat with marrow running through the center. Once braised, the meat falls off the bone. This dish can be prepared on the stovetop, in a slow cooker, and even a pressure cooker if you’re pressed for time. If you can’t find oxtails, beef short ribs are a suitable replacement.
Prep Time10 minutes
Cook Time3 hours 40 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: Beef, Caribbean, Jamaican, main course
Author: Alex Gorgos

Ingredients

  • 3 tbsp vegetable oil
  • 3 lbs oxtails
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 tsp thyme
  • 1/2 tsp smoked paprika
  • 1 tbsp ketchup
  • 2 habanero
  • 4 green onions chopped
  • 1 tbsp Worcestershire sauce
  • 6 allspice berries
  • 1 tsp curry powder
  • 1 can butter beans
  • salt to taste

Instructions

  • Heat up cooking oil in a Dutch oven over medium high heat. Brown the oxtails for 8 minutes.
    Jamaican, main course, beef
  • Add in the rest of the ingredients except the butter beans. Cook for 2 minutes.
    Jamaican, main course, beef
  • Pour in 4 cups of water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 3 hours.
    Jamaican, main course, beef
  • Uncover. Stir in the butter beans. Simmer for 30 more minutes.
    Jamaican, main course, beef
Jamaican, main course, beef
Jamaican, main course, beef
Serve the oxtail stew with steamed rice.