Jamaican Oxtail Stew

Jamaican-style oxtail stew, marinated and slow-simmered with tender beef and vegetables in a rich blend of spices, is layered with tons of flavor!

• Preparation Time: 30 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 3 hr 15 mins
• Calories: 481 Calories

Ingredients

• 1 cube beef bouillon
• 1 tablespoon minced garlic
• 1 teaspoon soy sauce
• 1 teaspoon browning sauce
• 1 medium green bell pepper, chopped
• 1 large bay leaf
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 2 medium white onions, quartered
• 2 bunches scallions, roughly chopped
• 1 (2 inch) piece fresh ginger root, peeled
• 2 tablespoons fresh thyme leaves
• 1 tablespoon jerk seasoning, or more to taste
• 4 cups water, or more as needed
• 1 (16 ounce) can butter beans, rinsed and drained
• 8 ounces fire-roasted diced tomatoes
• 0.25 cup olive oil
• 0.5 cup ketchup
• 0.5 teaspoon ground allspice
• 4.5 pounds beef oxtail
• 2 habanero peppers, divided

Recipe Instructions

Step 1

Clean and trim excess fat off oxtails. Stem and seed habanero peppers.

Step 2

Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.

Step 3

Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.

Step 4

Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.

Step 5

Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.

Step 6

Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.