How to Make a Jamaican-Style Oxtail Stew - Delishably - Food and Drink
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How to Make a Jamaican-Style Oxtail Stew

Janis loves to occasionally post original recipes, influenced by the creative cooking skills inherited from her mother and aunts.

A bowl of steaming hot Jamaican-style oxtail stew served over fluffy white rice is a flavorful taste of the Caribbean.

A bowl of steaming hot Jamaican-style oxtail stew served over fluffy white rice is a flavorful taste of the Caribbean.

Oxtail Stew: A Favorite Jamaican Tradition

Who doesn't savor the rich and spicy style of Jamaican cooking? It's a favorite of many Americans of all cultures. I grew up in a Jamaican-American household with a mixture of authentic Jamaican cuisine and typical American-style dishes.

I was born and raised in Buffalo, New York, to Jamaican parents who immigrated to the United States in the 1950s and were active members of the "Caribbean Club." So I refer to myself as a "Jahmerican." I was exposed to the many cultural traditions of a Caribbean family, including the amazing flavors of the cuisine.

My mother was known in Buffalo as the premiere beef patty lady. She also made a mean curry chicken and the most perfect pot of rice and peas.

I learned a few things from her about Jamaican-style cooking and offer you one of my favorites: "Jahmerican-style" oxtail stew. To make it right, like most traditional Caribbean dishes, you will need a lot of time. So I suggest trying this on a lazy Saturday or Sunday afternoon. Enjoy!

A bowl of seasoned oxtails sits beside my recipe I've been sharing with friends since 2008.

A bowl of seasoned oxtails sits beside my recipe I've been sharing with friends since 2008.

Cook Time

Prep timeCook timeReady inYields

30 min

4 hours

4 hours 30 min

Approximately 5 servings of 3 oxtails

Ingredients

  • 2 packages (7 to 8 pieces per package) oxtails, lean, least fatty
  • 1 (15-ounce) can Hanover Butter Beans
  • 1 (8-ounce) can tomato sauce
  • 1 medium onion, chopped
  • 4 medium carrots, chopped
  • 6 to 8 whole Jamaican allspice berries, or 1 tsp of powder
  • 6 to 8 whole peppercorns
  • Dash each cinnamon and nutmeg
  • 1 tsp each salt, pepper, garlic, thyme, more or less to taste
  • 1/4 cup cooking sherry
  • 2 Tbsp McCormick Beef Stew Seasoning
  • Flour
  • Canola oil

Instructions

  1. Wash oxtails thoroughly with water. Season with salt, black pepper, thyme, garlic powder, and a dash of cinnamon and nutmeg. Cover pieces lightly with flour. Using a Dutch oven or large pot, spray with cooking spray and cover bottom with canola oil (about a 1/4 inch). Heat oil, add oxtails and brown on all sides with high heat, turning each individually, while keeping a kettle or pot of boiling water to use during the remainder of cooking.
  2. After the meat has browned, add hot water and fill to cover oxtails; do not fill the entire pot with water. Cover and simmer on medium-low heat for the first hour.
  3. Add chopped onions, whole Jamaica allspice, and whole peppercorns. Add more water to cover meat; cover and simmer on medium-low heat for the second hour.
  4. Add chopped carrots. Add more water as needed. Cover and simmer on low heat for the third hour.
  5. Add butter beans, cover, and simmer on low heat for 30 minutes, stirring occasionally.
  6. Add tomato sauce. Add the mixture of beef stew seasoning and 3 tablespoons of flour with 3/4 cup of water. Stir in for your desired consistency for stew, adding more or less flour and water. Add sherry. Cover and simmer for 30 minutes, stirring occasionally.
  7. When ready, the meat should be very tender, slightly off the bone. Serve with white rice. Use this recipe as a guide only; season with salt and pepper to your own taste. Monitor heat variations and cooking time durations depending on size and quantity of oxtails.

Serving Suggestion

Oxtail stew with carrots, onions, and butter beans is best served over white rice.

Oxtail stew with carrots, onions, and butter beans is best served over white rice.

Recipe Adjustments

As stated above, this recipe serves as a guide. Try it out a few times to achieve the taste and consistency that meet your needs. As you tweak your own version of oxtail stew, consider the following additions:

  • For a spicier, hotter flavor, add Scotch Bonnet fresh peppers or hot pepper sauce.
  • Add scallion and crushed garlic clove for more flavor.
  • Check oxtails for tenderness during the last hour to adjust time needed for further cooking.
  • If you can't find allspice berries, substitute ground allspice.
  • Add flour dumplings for a heartier meal.

How Does This Recipe Rate?

My cap and flag are symbols of my Jamaican-American heritage.

My cap and flag are symbols of my Jamaican-American heritage.

Questions & Answers

Question: What is the best fish to make the brown fish stew?

Answer: Although that is not my specialty, I suggest using haddock or snapper. These are firm choices of fish that will hold up nicely in a stew. Thanks for reading. I hope you find a good recipe.

© 2012 Janis Leslie Evans

Comments

Janis Leslie Evans (author) from Washington, DC on May 24, 2015:

Thanks for reading, you're welcome.

Collie from currently Asia on May 23, 2015:

i appreciate the site. thanks

Janis Leslie Evans (author) from Washington, DC on November 03, 2014:

OMG, dayo! When I saw your name, I said to myself, 'I've seen this person here before,' and it IS you! I'm so happy to see you again and so pleased that you tried the recipe and love it! You just made my day. You're welcome a million times!!!

dayo on November 02, 2014:

Hi Janshares,

Im bak 7 months later, with hubby (the way to a mans heart IS indeed his stomach) and baby on the way- hunting down THIS particular recipe. .and just letting you know this is HANDS DOWN a favorite- top 3 in my house! Thanks again, a million times!

Janis Leslie Evans (author) from Washington, DC on September 29, 2014:

I hope it comes out well, Marlene. I'm so glad you found this recipe hub after tasting oxtails for the first time. The recipes vary depending on the culture and region. Thank you for your generous comment and for visiting. Enjoy!

Marlene Bertrand from USA on September 29, 2014:

I had my first taste of Oxtail Stew while visiting my brother and his wife in South Carolina earlier this year. I had never heard of it. Apparently, it is one of those meals that you simply must have when visiting that area, so my sister-in-law prepared it for her visiting guests. I must say, it was delicious like no other stew I had ever tasted. I am happy to have found this recipe. Fortunately, I live a retired lifestyle so I can prepare it any time. Your recipe is very well-written and easy to follow. The pictures are gorgeous. Thank you for sharing this wonderful recipe with us.

Janis Leslie Evans (author) from Washington, DC on September 14, 2014:

LOL, LOL, as long as you've chewed it very well before swallowing. I appreciate the visit.

Uppity Automaton from Washington, D.C on September 14, 2014:

This looks good, but can you still eat it if your stomach is made of moving parts?

Janis Leslie Evans (author) from Washington, DC on July 03, 2014:

Ha ha ha, love your comments, DREAM ON! You'll have to try my pork chop hub then. Thanks so much for your visit and comments.

DREAM ON on July 03, 2014:

Interesting and if I was going to eat oxtails I would follow your lovely recipe. I am a boring eater. I simply love just a burger, steak or pork chops. I have seen the packages of meat and it is just too wild for me. Some day I might just be daring and give your recipe a try. Thanks for sharing.

Janis Leslie Evans (author) from Washington, DC on June 01, 2014:

Thanks, Joyette, hope it turns out well. You're so welcome.

Joyette Helen Fabien from Dominica on June 01, 2014:

Going to try this! I absolutely love Jamaican food! Thanks for sharing.

Janis Leslie Evans (author) from Washington, DC on May 10, 2014:

Thank you, Blond Logic. I hope it turns out okay. I appreciate your interest and enthusiasm about trying the recipe. Thanks for stopping by.

Mary Wickison from Brazil on May 10, 2014:

This does sound good and I know a local butchers where I can buy oxtail. I never knew what to do with it though. This could become one of our favorites.

Mims on March 22, 2014:

This looks and sounds great, will have to try. Do you have your own site or blog. I would like to learn more about TRADITIONAL Jamaican/Caribbean foods, traditions, hair and skin care. Thanks for posting!

Janis Leslie Evans (author) from Washington, DC on March 15, 2014:

Oh my, that is so good to hear, ha ha ha ha! My mother is smiling down on both of us right now. You are so welcome and thank you for coming to this hub and trying the recipe.

dayo on March 14, 2014:

This oxtail stew is so good it has me wanting to marry mySELF. I didn't add the scallions it turned out lovely. Thank you for sharing !

Janis Leslie Evans (author) from Washington, DC on March 02, 2014:

OMG, you're so welcome, bethperry. I never get comments on this hub. Thank you so much for visiting. I hope it comes out well.

Beth Perry from Tennesee on March 02, 2014:

Ooh, this sounds good! If I try I think I will include the scallions, too. Thanks for posting, Jan!

Janis Leslie Evans (author) from Washington, DC on December 20, 2013:

It is very good, torrilynn. There are different versions depending on the island and the country. Thanks for stopping by, good to see you.

torrilynn on December 20, 2013:

this oxtail recipe seems very delicious indeed. when I was in the Bahamas, I think I tried this recipe or at least something very similar. voted up and pinned.

Janis Leslie Evans (author) from Washington, DC on May 13, 2013:

That's an excellent idea, livewithrichard. It's a very tender part of the ox, quite expensive and considered a delicacy. I would recommended tasting it first. Thanks for stopping by

Richard Bivins from Charleston, SC on May 13, 2013:

I have to admit, I have never tried Jamaican food. I like to pride myself on trying anything once. Living here in Chicago, I get to live up to that all the time. The picture you have up looks good but I have to say I'm a bit hesitant on the oxtail thing...lol I think I'll try to find a Jamaican restaurant and try it out before I attempt to cook it myself. Thanks for the hub.

Janis Leslie Evans (author) from Washington, DC on May 11, 2013:

Thank you.

Janis Leslie Evans (author) from Washington, DC on May 11, 2013:

Hi Tony, glad you found this hub. It was the second won I wrote after 2 days on HP, having no clue that it would end up being my best performing hub. I appreciate your visit and nice comments about the personal touch. I think it's important to share something with the readers other than just ingredients. Thanks for stopping by.

Tony Mead from Yorkshire on May 11, 2013:

Jan

nice hub, I like the personal touches too, I always try to make people feel welcome if I can.

I enjoy Jamaican food, we recently had a chef, I can't remember his name famous in the Windies as a chef, anyway he did a number of programmes featuring food from that region.

Listen to some reggae and chill out to old Bob M and goat curry.

regards

Tony

Janis Leslie Evans (author) from Washington, DC on September 05, 2012:

Thanks for reading it. Let me know how it works out.

Janis Leslie Evans (author) from Washington, DC on September 05, 2012:

Thank so much for reading it. Maybe one day you'll get the chance to taste it.

Amanda S from CA on September 04, 2012:

Sounds great. I can't wait to try this. Southeast Asians have a version of oxtail soup that is one of my favorites.

Brett C from Asia on September 04, 2012:

Looks and sounds delicious. Can't say that I have tried much Jamaican food, but I am tempted to see if there is anywhere doing it on this side of the globe (not a great cook myself lol). Will be great for those with more kitchen skills though!