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Caribbean · Dinner

Jamaican Oxtail Stew

Non-vegEasy

Diet: Non-veg · High-protein

Jamaican Oxtail Stew is a Caribbean dish. Oxtail is ready when connective tissue softens and meat loosens from the bone.

Prep
25 min
Cook
210 min
Total
235 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jamaican Oxtail Stew.
Representative photograph of Jamaican Oxtail Stew. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 5 min

  1. Heat oil from 1500 g oxtail, 30 ml neutral oil, 200 g onion, chopped, 20 g garlic, chopped, 1 tsp thyme, 1 tsp allspice, 1 tsp salt; brown oxtail in batches, then cook onion, garlic and spices 5 minutes.

Braise · About 180 min

  1. Add 1200 ml beef stock, 300 g tomatoes, chopped, 30 ml soy sauce; cover and simmer gently 3 hours or until meat releases easily from the bone.

    Check: Look for this result: meat releases easily from the bone.

Finish · About 15 min

  1. Add 500 g cooked butter beans; simmer 15 minutes. Skim excess fat before serving.

    Check: The oxtail is fork-tender and releases easily from its bones.

Tips

  • Oxtail is ready when connective tissue softens and meat loosens from the bone.
  • Judge Jamaican Oxtail Stew by the texture and doneness signs in its steps. Your pan and heat affect how long Jamaican Oxtail Stew takes to cook.

Substitutions

  • Use beef shank with a similar long braise.

Storage

  • Get perishable Jamaican Oxtail Stew into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Jamaican Oxtail Stew within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Jamaican Oxtail Stew to 74°C / 165°F, stirring or turning it for even heating. When Jamaican Oxtail Stew is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Jamaican Oxtail Stew includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Jamaican Oxtail Stew becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Jamaican Oxtail Stew one day ahead. For Jamaican Oxtail Stew, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Jamaican Oxtail Stew on the day of serving.

FAQ

What matters most when making Jamaican Oxtail Stew?

Oxtail is ready when connective tissue softens and meat loosens from the bone.

What can I substitute in Jamaican Oxtail Stew?

Use beef shank with a similar long braise.

Can I prepare Jamaican Oxtail Stew ahead?

Prepare the measured ingredients for Jamaican Oxtail Stew one day ahead. For Jamaican Oxtail Stew, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Jamaican Oxtail Stew on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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