Equipment
Ingredients
Meat and Marinade
- 1500 g beef oxtail, cut into pieces and rinsed
- 30 ml soy sauce
- 30 ml worcestershire sauce
- 15 ml browning sauce
- 15 g brown sugar
- 4 garlic, minced
- 10 g ginger, grated
- 5 g allspice berries, crushed
- 5 g fresh thyme, roughly chopped
- 10 g salt
- 5 g black pepper, freshly ground
- 1 scotch bonnet pepper, finely chopped
- 1 onion, chopped
- 4 scallions, chopped
Braising and Finishing
- 30 ml vegetable oil
- 1000 ml beef broth, low sodium
- 30 g tomato paste
- 200 g carrots, peeled and cut into large chunks
- 400 g canned butter beans, drained and rinsed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1261 kcal
- Protein
- 128 g
- Carbohydrates
- 40 g
- Fat
- 63 g
- Fiber
- 12 g
- Sugar
- 12 g
- Sodium
- 3499 mg
- Saturated Fat
- 23 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 1 mg
- Potassium
- 2352 mg
- Calcium
- 138 mg
- Iron
- 10.8 mg
- Magnesium
- 272 mg
- Phosphorus
- 241 mg
- Zinc
- 19.6 mg
- Vitamin A
- 435 mcg
- Vitamin C
- 40 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.14 mg
- Niacin
- 3.0 mg
- Folate
- 32 mcg
- Water
- 357 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the oxtail pieces in a large mixing bowl. Add soy sauce, worcestershire sauce, browning sauce, brown sugar, garlic, ginger, allspice, thyme, salt, pepper, scotch bonnet pepper, onion, and scallions. Massage the marinade thoroughly into the meat. Cover tightly and refrigerate for at least 12 hours.
Remove the oxtail from the refrigerator. Using tongs, lift the meat from the bowl and scrape off the solid marinade ingredients back into the bowl. Pat the meat mostly dry to ensure a proper sear. Reserve the remaining marinade.
Heat vegetable oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the oxtail pieces on all sides until a deep crust forms, taking about 10 minutes per batch. Transfer the browned meat to a plate.
Lower the heat to medium. Add the reserved solid marinade ingredients and tomato paste to the pot. Cook for 3 minutes, then pour in the beef broth. Scrape the bottom of the pot with a wooden spoon to release the caramelized brown bits.
Return the oxtail to the pot. Bring the liquid to a boil at 100°C/212°F, then reduce the heat to low. Cover the Dutch oven and simmer gently at 95°C/203°F for 2 hours and 30 minutes, stirring occasionally. Skim off any excess fat that pools on the surface.
Add the carrots and butter beans to the pot. Leave the lid off and continue to simmer for an additional 30 minutes, allowing the liquid to reduce into a thick, glossy gravy.
Remove from heat and let the stew rest for 10 minutes before serving. Skim any final fat from the surface and serve hot over rice and peas.
Chef's Notes
- Authentic browning sauce is a caramelized sugar essence that gives Jamaican oxtail its signature deep, mahogany color. Do not substitute it with standard gravy browning.
- For the best flavor development, do not rush the marination. Allowing the meat to rest in the spices overnight is crucial for a deep, seasoned profile.
- Oxtail produces a lot of fat during the braising process. Skimming the surface periodically, especially before adding the butter beans, ensures a rich but not greasy gravy.
- Handle scotch bonnet peppers with care. Leave the pepper whole if you want the distinct fruity aroma without overwhelming heat, or chop it finely for a fiery kick.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavor deepens over time, making it excellent for leftovers.
Freezer: 3 months — Freeze in portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of water or beef broth if the gravy has become too thick.
Troubleshooting
Oxtail meat is tough and chewy
Cause: The collagen in the meat has not fully broken down due to insufficient cooking time.
Fix: Add a splash of water or broth if the liquid is low, cover, and continue simmering for another 30 to 45 minutes until tender.
Prevention: Ensure the stew simmers gently for the full duration, as tough cuts require prolonged, low heat.
Gravy is too thin after simmering
Cause: Lid was kept on too tight, preventing evaporation, or too much broth was used.
Fix: Mix 15g cornstarch with 15ml cold water to create a slurry. Stir into the boiling stew and cook for 2 minutes until thickened.
Prevention: Remove the lid for the final 30 minutes of cooking to allow the liquid to reduce properly.
Stew is excessively greasy
Cause: Oxtail naturally contains high amounts of fat which renders out during braising.
Fix: Use a ladle to carefully skim the layer of clear fat off the surface, or drag a piece of bread across the top to absorb it.
Prevention: Trim excess surface fat from the raw oxtail before marinating.
Cultural Context
Oxtail stew is a cornerstone of Jamaican comfort food, traditionally reserved for Sundays and special occasions due to the long, slow cooking time required. The dish reflects a brilliant blend of culinary influences, utilizing robust local spices and aromatics to transform a tough, economical cut of meat into a luxurious, highly-prized delicacy.
