Everyday Kitchen

Caribbean · Dinner

Jamaican Oxtail Stew

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Jamaican Oxtail Stew is a Caribbean dish. Oxtail is ready when connective tissue softens and meat loosens from the bone.

Prep
25 min
Cook
210 min
Total
235 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Jamaican Oxtail Stew.
Representative photograph of Jamaican Oxtail Stew. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 5 min

  1. Heat oil from 1500 g oxtail, 30 ml neutral oil, 200 g onion, chopped, 20 g garlic, chopped, 1 tsp thyme, 1 tsp allspice, 1 tsp salt; brown oxtail in batches, then cook onion, garlic and spices 5 minutes.

Braise · About 180 min

  1. Add 1200 ml beef stock, 300 g tomatoes, chopped, 30 ml soy sauce; cover and simmer gently 3 hours or until meat releases easily from the bone.

    Check: Look for this result: meat releases easily from the bone.

Finish · About 15 min

  1. Add 500 g cooked butter beans; simmer 15 minutes. Skim excess fat before serving.

    Check: The oxtail is fork-tender and releases easily from its bones.

Tips

  • Oxtail is ready when connective tissue softens and meat loosens from the bone.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef shank with a similar long braise.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Jamaican Oxtail Stew one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Jamaican Oxtail Stew?

Oxtail is ready when connective tissue softens and meat loosens from the bone.

What can I substitute in Jamaican Oxtail Stew?

Use beef shank with a similar long braise.

Can I prepare Jamaican Oxtail Stew ahead?

Prepare the measured ingredients for Jamaican Oxtail Stew one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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