Oxtail Stew

Nutrition · per serving

Steps

1. 1

   Pat the oxtail dry. Season it all over with the salt, black pepper, crushed allspice, thyme, whole scotch bonnet, soy sauce, and browning sauce. Let it stand while you prepare the vegetables, about 10 minutes; this short seasoning time helps the surface absorb flavor without adding extra total time.

   900 g oxtail, cut into joints6 g fine salt3 g black pepper4 g allspice berries, lightly crushed8 g fresh thyme1 small scotch bonnet, whole20 ml soy sauce10 ml browning sauce
2. 2

   Heat a heavy pressure cooker or stovetop pressure braiser over medium-high heat. Add the oil, then brown the oxtail in 2 batches until well colored on multiple sides, about 6-8 minutes per batch. Do not crowd the pot; strong browning is essential for a deep, rich gravy.

   15 ml neutral oil900 g oxtail, cut into joints
3. 3

   Reduce the heat to medium. Add the onion and spring onions to the same pot and cook for 2 minutes, scraping up the browned bits. Stir in the garlic, ginger, diced tomato, tomato paste, and brown sugar; cook for 3-4 minutes until the tomato darkens slightly and the mixture smells sweet and savory.

   160 g onion, sliced30 g spring onions, sliced12 g garlic, minced10 g ginger, minced180 g tomato, diced20 g tomato paste8 g brown sugar
4. 4

   Return the browned oxtail and any juices to the pot. Pour in the beef stock and water. Tuck in the seasoned thyme and whole scotch bonnet if not already in the pot. Bring to a simmer, then lock the lid and pressure-cook at high pressure for 35 minutes. The oxtail should be very tender but still holding to the bone.

   900 g oxtail, cut into joints500 ml beef stock250 ml water8 g fresh thyme1 small scotch bonnet, whole
5. 5

   Let the pressure release naturally for 10 minutes, then vent the rest. Open the pot, skim excess fat if desired, and remove the whole scotch bonnet if you want gentler heat. Stir in the butter beans and the remaining thyme.

   240 g cooked butter beans, drained4 g fresh thyme1 small scotch bonnet, whole
6. 6

   Simmer uncovered for 8-10 minutes until the sauce is glossy and coats the oxtail and beans. If it thickens too much, add a splash of water; if too thin, simmer a little longer. Finish with the lime juice to brighten the rich gravy.

   240 g cooked butter beans, drained4 g fresh thyme10 ml lime juice250 ml water
7. 7

   Rest the stew for 5 minutes before serving. Spoon the oxtail, beans, and sauce into warm bowls and serve hot.

Origin & History

Oxtail stew is a beloved dish across the Caribbean, especially in Jamaica, where slow-braised oxtail became a celebratory and Sunday-table favorite. Its rich seasoning reflects Afro-Caribbean cooking traditions, combining thyme, allspice, hot pepper, and browning for a deep, savory gravy.