Jamaican Oxtail Stew
Jamaican oxtail stew is a dish that is often enjoyed as a Sunday meal, so it’s perfect for colder winter weekends.
Ingredients
Braising meat
- oxtails, cut into chunks1000 g2 lb
- salt
- cooking oila drizzle
Aromatics & spices
- onions, diced1/2
- garlic, roughly chopped2-5 cloves
- scallions, diced1 bunch
- scotch bonnets, deseeded & diced1-3
- fresh ginger, mincedA 2" knob
- black pepper, grounda spoonful
- allspice, grounda spoonful
Braising & flavoring liquids
- ketchup, (optional)a spoonful
- browning saucea spoonful
- water, or brothenough to submerge
- saltto taste
Starch additions
- butter beans, draineda 14 oz can
Garnishes
- scallions, thinly sliced green tops
- thyme, fresh sprigs
FAQ
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Method
Step 1: Sear the oxtails
Generously season the oxtail pieces with a sprinkle of salt on each side.
Add a drizzle of cooking oil to a braising pot over high heat. In batches, the oxtail chunks on each side until well .
- Once all oxtails are seared, set them aside.
Step 2: Sweat the aromatics
Add all aromatics and spices to the pot to over medium heat until they begin to soften and go fragrant. Scrape to any browned bits on the bottom of the pot (add a splash of water to prevent burning, if needed).
- Add in reserved, seared oxtails.
Step 3: Add braising liquids
Add in the ketchup and browning sauce, and stir in with the meat & aromatic base until the oxtail chunks are well coated.
Add in the water or broth until everything is submerged. Add a sprinkle of salt to season the liquid.
Bring the pot to a , and then reduce the heat to low.
Step 4: Simmer
Let the pot on the stovetop, partially covered, for a 2-3 hour or until the meat is tender
Add in the butter beans and thyme sprigs and simmer for an additional, final 20 minutes, uncovered.
- The braising liquid should and thicken a bit during this final cooking stage. Stir as needed to prevent burning.
Step 5: Finish & serve
Taste the braising liquid & a small piece of meat. Adjust with more salt, if needed. Turn off the heat and let the braise cool for about an hour.
This dish can be served immediately or reheated throughout the week.
- Garnish with sliced green scallion tops.
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Ingredients
Braising meat
- oxtails, cut into chunks1000 g2 lb
- salt
- cooking oila drizzle
Aromatics & spices
- onions, diced1/2
- garlic, roughly chopped2-5 cloves
- scallions, diced1 bunch
- scotch bonnets, deseeded & diced1-3
- fresh ginger, mincedA 2" knob
- black pepper, grounda spoonful
- allspice, grounda spoonful
Braising & flavoring liquids
- ketchup, (optional)a spoonful
- browning saucea spoonful
- water, or brothenough to submerge
- saltto taste
Starch additions
- butter beans, draineda 14 oz can
Garnishes
- scallions, thinly sliced green tops
- thyme, fresh sprigs
Method
Step 1: Sear the oxtails
Generously season the oxtail pieces with a sprinkle of salt on each side.
Add a drizzle of cooking oil to a braising pot over high heat. In batches, the oxtail chunks on each side until well .
- Once all oxtails are seared, set them aside.
Step 2: Sweat the aromatics
Add all aromatics and spices to the pot to over medium heat until they begin to soften and go fragrant. Scrape to any browned bits on the bottom of the pot (add a splash of water to prevent burning, if needed).
- Add in reserved, seared oxtails.
Step 3: Add braising liquids
Add in the ketchup and browning sauce, and stir in with the meat & aromatic base until the oxtail chunks are well coated.
Add in the water or broth until everything is submerged. Add a sprinkle of salt to season the liquid.
Bring the pot to a , and then reduce the heat to low.
Step 4: Simmer
Let the pot on the stovetop, partially covered, for a 2-3 hour or until the meat is tender
Add in the butter beans and thyme sprigs and simmer for an additional, final 20 minutes, uncovered.
- The braising liquid should and thicken a bit during this final cooking stage. Stir as needed to prevent burning.
Step 5: Finish & serve
Taste the braising liquid & a small piece of meat. Adjust with more salt, if needed. Turn off the heat and let the braise cool for about an hour.
This dish can be served immediately or reheated throughout the week.
- Garnish with sliced green scallion tops.
