Jamaican Oxtail Stew Base
Oxtail is not cheap, so when you're spending the money, you need to respect the process. This is a commitment cook — 3 to 4 hours minimum — but the result is one of the most flavorful things you'll ever put on a plate. The collagen in oxtail is what makes this dish special. All that connective tissue melts down during the braise and turns the cooking liquid into a silky, body-rich gravy that no amount of flour or cornstarch can replicate. Brown the pieces hard in batches — don't skip this and don't crowd the pot. That sear builds the flavor foundation for everything else. Browning sauce is traditional and gives you that deep, dark color. Butter beans go in toward the end so they hold their shape and soak up the gravy without turning to mush. Season aggressively — oxtail is a big-boned cut and needs salt and spice to penetrate through. This is a weekend project that rewards patience. Make the full pot because oxtail stew reheats even better than it tastes fresh, and that gravy sets up like gelatin in the fridge overnight.
Equipment
- Dutch Oven
- Tongs
- Cutting Board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Probe thermometer
Ingredients
- 1 batch Jamaican Oxtail thawed with sauce
- 1 cup Carrots peeled and chopped
- 1 can Butter Beans 15 oz, drained
- Thyme fresh sprigs, for garnish
Instructions
- Heat the batch oxtails with their sauce in a Dutch oven over medium-low heat until simmering.
- Add the carrots and butter beans.
- Stir gently to combine.
- Simmer for 25-30 minutes until the carrots are tender.
- Taste and adjust seasoning.
- Garnish with fresh thyme sprigs.
- Serve with steamed white rice, Rice and Peas, or fried dumplings.
Notes
Jamaican oxtail stew braised until the meat is falling off the bone in a thick, rich gravy. A centerpiece dish that turns a simple plate of rice and beans into an event.
Tried this recipe?Let us know how it was!
