Jamaican
Rich Caribbean Oxtail Stew
This is a slow, glossy oxtail stew built the Jamaican way, with a hard sear, sweet-spiced braise, and butter beans added near the end so they stay intact. The result is a pot of rich meat, deep brown gravy, and peppery heat that feels especially good over rice.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSlow-CookedMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 3 hr 55 mins
- Serves
- 6
- Cost
- High
- Cuisine
- Jamaican
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the oxtails with salt, pepper, and allspice, then let them sit while you heat the oil in a heavy pot. Sear the oxtails in batches until dark brown on all sides; this first browning is what gives the stew its deep flavor.
- Add the onion, scallions, garlic, thyme, and Scotch bonnet to the pot and cook until the aromatics soften and smell sweet and spicy, about 4 minutes. Stir in the browning sauce and tomato paste and let them darken slightly so the stew will have a richer color and flavor.
- Return the oxtails to the pot and add the beef stock, soy sauce, brown sugar, and enough water to barely cover. Bring the pot to a simmer, cover, and cook low and slow until the meat is nearly falling off the bone, about 3 hours, stirring occasionally and skimming excess fat if needed.
- Add the carrots and butter beans during the last 30 minutes so they stay intact and the beans absorb the gravy without turning mushy. Uncover near the end and simmer until the sauce thickens to a glossy, spoon-coating stew.
- Serve over rice, with the gravy spooned over the tender meat.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use tamari instead of soy sauce, and verify the stock and browning sauce are labeled gluten-free. The stew is naturally dairy-free.