Go Back
jamaican oxtail stew recipe

Jamaican Oxtail Stew

This traditional Jamaican oxtail stew features fall-off-the-bone tender meat simmered in a rich, flavorful gravy. Aromatic spices like allspice berries and thyme create that distinctive Caribbean profile, while butter beans add heartiness to this comforting one-pot meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Jamaican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds oxtails extra fat trimmed
  • 1 ounce vinegar for washing the meat
  • 1 ounce Jamaican browning sauce
  • 1 tablespoon paprika
  • 2 tablespoons salt or seasoning salt
  • 4 cups water for cooking
  • 6 allspice berries also called pimento berries
  • 4 stalks fresh thyme
  • 2 garlic cloves
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 3 carrots cleaned and chopped
  • 1 (14 ounce) can butter beans

Equipment

  • Pressure cooker
  • Saucepan
  • Cutting board

Method
 

  1. Trim excess fat from oxtails, then wash them in a cold water and vinegar solution to remove any impurities.
  2. Add the oxtails to a pressure cooker along with the Jamaican browning sauce, paprika, and salt. Pour in about 4 cups of water.
  3. 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.
  4. Carefully release pressure (you can run cold water over the exterior of the cooker), then transfer everything to a regular saucepan.
  5. Continue cooking over medium heat, adding the chopped onion, green bell pepper, carrots, garlic cloves, thyme stalks, and allspice berries.
  6. Simmer until the oxtails reach your desired tenderness, creating a rich, complex gravy. Taste and adjust seasoning if needed.
  7. About two minutes before finishing, add the can of butter beans to warm through and complete the stew.
  8. Serve hot with white rice, rice and peas, or dumplings and yams for an authentic Jamaican meal.

Notes

For the most authentic flavor, try to find real Jamaican browning sauce at Caribbean markets rather than substituting. The meat should be falling off the bone when done - if it's not tender enough after pressure cooking, continue simmering until it reaches that perfect texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight, making this stew perfect for meal prep. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.