Why You’ll Love this Authentic Jamaican Oxtail Stew
If you’ve never experienced the rich, deep flavors of Jamaican oxtail stew, you’re in for a real treat. This dish transforms humble ingredients into something truly magnificent—tender meat that falls off the bone, swimming in a gravy so flavorful you’ll want to drink it with a spoon.
I love how the allspice berries and thyme infuse the entire dish with that distinctive Jamaican profile.
The butter beans add heartiness, while the browning sauce gives it that gorgeous dark color.
What’s not to love about a one-pot meal that’s both comfort food and impressive enough for guests? Perfect with rice to soak up all that glorious sauce.
What Ingredients are in Authentic Jamaican Oxtail Stew?
Authentic Jamaican oxtail stew is all about layering bold flavors and slow-cooking everything to perfection. The ingredients might seem simple at first glance, but they work together to create that distinctive Caribbean taste that makes this dish so crave-worthy. Each component plays a significant role—from the meaty oxtails that become fall-off-the-bone tender to the aromatic spices that perfume your kitchen as they simmer away.
- 2 pounds oxtails, extra fat trimmed
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 tablespoon paprika
- 2 tablespoons salt or seasoning salt
- 3 carrots, cleaned and chopped
- 1 ounce Jamaican browning sauce
- 1 (14 ounce) can butter beans
- 2 garlic cloves
- 4 stalks fresh thyme
- 6 allspice berries (also called pimento berries)
- 1 ounce vinegar (for washing the meat)
- Water for cooking
When shopping for these ingredients, quality matters, especially with the oxtails. Look for meaty pieces rather than ones that are mostly bone—you’ll get more bang for your buck that way. The Jamaican browning sauce is a key ingredient that gives the stew its distinctive color and flavor, so try to find the real thing at Caribbean markets rather than substituting. If you absolutely can’t find it, you can make a quick version by carefully caramelizing sugar until dark brown, then adding a bit of water—but the bottled version will give you that authentic taste that makes this stew truly Jamaican.
How to Make this Authentic Jamaican Oxtail Stew
Start by preparing your 2 pounds of oxtails properly – this makes all the difference in your final dish. Trim away any excess fat (though a little fat adds flavor), then give them a good wash in a cold water and vinegar solution. This traditional cleaning step helps remove any impurities.
Next, add your oxtails to a pressure cooker along with 1 ounce of Jamaican browning sauce, 1 tablespoon of paprika, and 2 tablespoons of salt. Pour in about 4 cups of water, cover the pot, and bring it to high pressure. The magic happens quickly here – once the cooker reaches maximum pressure, you only need to cook for about 2 minutes, then turn off the heat and let it sit for another minute.
After carefully cooling your pressure cooker (running cold water over the exterior works wonders), transfer everything to a regular saucepan and continue cooking over medium heat until the oxtails reach your desired tenderness. This is when you’ll add most of your aromatics and vegetables – your chopped large onion, green bell pepper, 3 cleaned and chopped carrots, 2 garlic cloves, 4 stalks of thyme, and those 6 aromatic allspice berries.
Let everything simmer together, creating that rich, complex gravy that Jamaican oxtail stew is famous for. Taste and adjust the salt if needed. The final touch comes just before serving – add your 14-ounce can of butter beans about two minutes before you finish cooking. They add a creamy texture that perfectly complements the rich meat.
Serve this hearty stew with white rice, rice and peas, or even some dumplings and yams for a truly authentic Jamaican meal. The meat should be falling off the bone by now, and your kitchen will smell absolutely divine.
Authentic Jamaican Oxtail Stew Substitutions and Variations
While traditional Jamaican oxtail stew has specific ingredients that give it that authentic island flavor, you don’t need to panic if you’re missing something from your pantry.
Can’t find oxtail? Beef short ribs or chuck make decent substitutes, though you’ll miss that distinctive gelatinous texture.
No browning sauce? A bit of molasses mixed with soy sauce works in a pinch.
Butter beans can be swapped for lima beans or even kidney beans.
For a spicier version, I like adding a Scotch bonnet pepper—carefully, mind you. I learned that lesson the hard way when my entire kitchen turned into a tear gas chamber.
What to Serve with Authentic Jamaican Oxtail Stew
The perfect accompaniment can transform your Jamaican oxtail stew from merely delicious to absolutely unforgettable.
I always reach for traditional Jamaican sides like rice and peas, which soak up that rich, heavenly gravy. White rice works beautifully too if you’re short on time.
For something heartier, try serving with dumplings and yams—the starchy sweetness balances the savory depth of the oxtail.
Feeling adventurous? A side of fried plantains adds a caramelized sweetness that’ll make your taste buds dance.
My personal favorite? Fresh, warm Jamaican coco bread to mop up every last drop of that glorious sauce.
Why waste such liquid gold?
Final Thoughts
After mastering this authentic Jamaican oxtail stew recipe, you’ll never look at comfort food the same way again.
I’ve watched countless friends fall in love with their first spoonful, savoring that perfect balance of rich, savory flavors that only slow-cooked oxtail provides.
The magic happens in the patience, letting those allspice berries and thyme work their wonder.
Trust me, it’s worth every minute.
Jamaican Oxtail Stew
Ingredients
Equipment
Method
- Trim excess fat from oxtails, then wash them in a cold water and vinegar solution to remove any impurities.
- Add the oxtails to a pressure cooker along with the Jamaican browning sauce, paprika, and salt. Pour in about 4 cups of water.
- Cover the pressure cooker and bring to high pressure. Once maximum pressure is reached, cook for about 2 minutes, then turn off the heat and let sit for another minute.
- Carefully release pressure (you can run cold water over the exterior of the cooker), then transfer everything to a regular saucepan.
- Continue cooking over medium heat, adding the chopped onion, green bell pepper, carrots, garlic cloves, thyme stalks, and allspice berries.
- Simmer until the oxtails reach your desired tenderness, creating a rich, complex gravy. Taste and adjust seasoning if needed.
- About two minutes before finishing, add the can of butter beans to warm through and complete the stew.
- Serve hot with white rice, rice and peas, or dumplings and yams for an authentic Jamaican meal.
