Jamaican oxtail is one of the most iconic and beloved dishes from the island, known for its fall-off-the-bone tenderness and flavorful sauce. Slow-cooked with a blend of bold Caribbean spices, herbs, and beans, this dish offers a satisfying depth of flavor. This detailed recipe will guide you through every step to create the most authentic and irresistible Jamaican oxtail stew, guaranteed to keep visitors hooked.
Ingredients:
For the Oxtail:
3 lbs oxtail, cut into pieces
1 tablespoon browning sauce (for color, optional)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 scallions (green onions), chopped
1 Scotch bonnet pepper, whole (prick with a fork for mild heat or slice for extra heat)
2 sprigs fresh thyme
1 teaspoon allspice (pimento)
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 cups beef or vegetable broth
1 can (15 oz) butter beans or lima beans, drained
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon vinegar (apple cider or white)
Salt to taste
For Garnish:
Fresh parsley or thyme sprigs
Step 1: Marinate the Oxtail
Season the Oxtail:
In a large mixing bowl, place the oxtail pieces. Add browning sauce (if using), garlic, scallions, allspice, black pepper, paprika, ginger, soy sauce, Worcestershire sauce, and thyme. Mix well, ensuring the oxtail pieces are evenly coated with the seasoning.
Marinate:
Cover the bowl with plastic wrap and refrigerate the oxtail for at least 2 hours, preferably overnight for deeper flavor absorption.
Step 2: Brown the Oxtail
Continued on the next page