Jamaican Marinated Oxtail Stew Recipe

Introduction

Jamaican oxtail is a rich, flavorful stew that highlights tender, slow-cooked meat infused with herbs and spices. This traditional dish is perfect for a comforting meal, served alongside fluffy white rice or classic rice and peas.

Ingredients

• 2 onions, roughly chopped
• 2 spring onions, roughly sliced
• 4 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 12g thyme sprigs, leaves picked
• 90ml soy sauce
• 1kg oxtail, cut into 1-inch thick chunks
• 3 tbsp cornflour
• 2 tbsp sunflower oil
• 2 scotch bonnet peppers
• Cooked white rice or rice and peas, to serve

Instructions

1. Step 1: In a large bowl, combine onions, spring onions, garlic, ginger, thyme leaves, soy sauce, a large pinch of salt, and 1 teaspoon of freshly ground black pepper. Mix well, then add the oxtail pieces, turning to coat thoroughly. Cover and chill overnight or for at least 12 hours to marinate.
2. Step 2: When ready to cook, remove the oxtail from the marinade, reserving the marinade. Place the oxtail on a plate and lightly dust with cornflour.
3. Step 3: Heat sunflower oil in a large, deep saucepan or casserole over medium-high heat. Sear the oxtail pieces in batches, about 2-3 minutes per side, until browned. Set the browned oxtail aside.
4. Step 4: Pour the reserved marinade into the pan and cook for 2-3 minutes, stirring and scraping the bottom to release any browned bits.
5. Step 5: Return the oxtail to the pan and add enough water to just cover the meat, approximately 800ml. Add the scotch bonnet peppers. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours and 30 minutes to 3 hours, until the meat is tender and falling off the bone.
6. Step 6: Adjust seasoning to taste. Remove scotch bonnet peppers before serving. Serve hot with cooked white rice or traditional rice and peas.

Tips & Variations

• For a milder heat, remove the seeds from the scotch bonnet peppers before adding to the stew.
• Substitute sunflower oil with vegetable or canola oil if preferred.
• Marinating the oxtail overnight lets the flavors penetrate deeply, enhancing the dish’s richness.
• Adding a splash of beef broth instead of water can intensify the stew’s flavor.

Storage

Store leftover Jamaican oxtail in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if necessary to loosen the sauce. For longer storage, freeze the oxtail for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat instead of oxtail?

Yes, you can substitute oxtail with beef short ribs or beef chuck. Keep in mind the cooking time may vary slightly to achieve tender, flavorful meat.

Do I have to use scotch bonnet peppers?

Scotch bonnet peppers provide authentic heat and flavor, but if you prefer less spice, you can reduce the amount or use milder chilies like jalapeños without compromising the overall taste.

Jamaican Marinated Oxtail Stew Recipe

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★★★★★

4.9 from 136 reviews

• Author: Cleo
• Total Time: Approximately 12 hours 45 minutes to 15 hours (including marinating)
• Yield: 4 servings 1x

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Description

A traditional Jamaican oxtail recipe that features tender, slow-cooked oxtail marinated overnight in a flavorful blend of onions, garlic, ginger, thyme, and soy sauce, then seared and simmered with scotch bonnet peppers to create a rich, spicy stew. Perfectly served with white rice or classic rice and peas, this dish delivers authentic Caribbean comfort in every bite.

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Ingredients

Scale 1x2x3x

Marinade

• 2 onions, roughly chopped
• 2 spring onions, roughly sliced
• 4 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 12g thyme sprigs, leaves picked
• 90ml soy sauce
• Large pinch of salt
• 1 tsp freshly ground black pepper

Main Ingredients

• 1kg oxtail, cut into 1-inch thick chunks
• 3 tbsp cornflour
• 2 tbsp sunflower oil
• 2 scotch bonnet peppers (adjust heat to preference)
• Cooked white rice or rice and peas, to serve

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Instructions

1. Prepare the Marinade: In a large bowl, combine the onions, spring onions, garlic, ginger, thyme leaves, soy sauce, salt, and black pepper. Mix thoroughly to create the marinade.
2. Marinate the Oxtail: Add the oxtail pieces to the marinade, turning each piece to coat evenly. Cover and refrigerate for at least 12 hours or overnight for deep flavor penetration.
3. Dust Oxtail with Cornflour: When ready to cook, remove the oxtail from the marinade (reserve the marinade). Place the oxtail on a plate and lightly dust each piece with cornflour, shaking off any excess.
4. Brown the Oxtail: Heat sunflower oil in a large, deep saucepan or casserole over medium-high heat. Sear the oxtail pieces in batches, cooking each side for 2-3 minutes until nicely browned. Set the browned pieces aside on a plate.
5. Cook the Marinade: Pour the reserved marinade into the same pan and cook for 2-3 minutes, stirring and scraping the bottom with a wooden spoon to release any browned bits for extra flavor.
6. Simmer the Oxtail: Return the browned oxtail to the pan. Add enough water to just cover the meat, approximately 800ml. Add the scotch bonnet peppers whole for heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 2 hours and 30 minutes to 3 hours, until the meat is tender and falling off the bone.
7. Final Seasoning and Serving: Taste and adjust seasoning if needed. Serve the rich oxtail stew hot alongside cooked white rice or the traditional Jamaican rice and peas.

Notes

• Marinating overnight enhances the depth of flavor, so don’t skip this step.
• Adjust the number of scotch bonnet peppers to control the spiciness; remove seeds for less heat.
• Dusting with cornflour helps create a nice crust and thickens the stew subtly.
• Simmering low and slow is key to tender, flavorful meat that falls off the bone.
• Serve with rice and peas to experience the classic Jamaican pairing.

• Prep Time: 15 minutes (plus at least 12 hours marinating)
• Cook Time: 2 hours 30 minutes to 3 hours
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican

Keywords: Jamaican oxtail recipe, Caribbean stew, slow-cooked oxtail, spicy oxtail, traditional Jamaican food