Jamaican Oxtail Stew

How to make a Jamaican Oxtail Stew.

Ingredients: Serves 4-6

  • 2 pounds oxtail cut up into medium pieces
  • 15 ounce can butter beans, rinsed and drained
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh chopped thyme
  • ½ teaspoon smoked paprika
  • 1 tablespoon ketchup/tomato paste
  • 1 Whole Scotch bonnet pepper
  • 2 green onions, chopped
  • 6 Whole pimento seeds (allspice)
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon curry
  • 1 teaspoon browning (optional)
  • 1 Tablespoon bouillon powder or cube (optional)
  • 2-3 tablespoons cooking oil
  • Salt, to taste


  1. Season oxtail with salt and pepper.
  2. Set aside
  3. In a large pot, heat oil over medium heat until hot.
  4. Then add the oxtail and sauté stirring frequently until oxtail is brown.
  5. If desired, drain oil and leave about 2-3 tablespoons.
  6. Add onions, green onions, garlic, thyme, allspice, worcestershire, smoked paprika and stir for about a minute.
  7. Throw in scotch bonnet pepper, tomato paste, bouillon, curry powder and stir for another minute.
  8. Then add about  4-6 cups of water, it’s best to start with 4 cups, then add as needed.
  9. Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
  10. About 20-30 minutes before you remove from the stove add the butter beans.
  11. Adjust thickness of soup with water or stock.
  12. Season with salt according to preference.
  13. Serve and enjoy!
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