For a milder flavor, remove the seeds and membranes from the habanero peppers before blending. Adjust the amount of jerk seasoning to suit your spice preference. Browning the oxtails is crucial for developing a rich, deep flavor in the stew. Don't rush this step! Serve this stew over saffron rice, rice and peas, or creamy polenta for a complete and satisfying meal. If the stew becomes too thick during cooking, add a little more water to reach your desired consistency.
Jamaican Oxtail Stew
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PREP TIME30 mins
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COOK TIME2 hrs 45 mins
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TOTAL TIME11 hrs 15 mins
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SERVING8 People
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VIEWS6
Dive into a symphony of Caribbean flavors with this deeply satisfying oxtail stew. Slow-cooked to perfection, the oxtail becomes incredibly tender, infused with the heat of habaneros and the sweetness of peppers, creating a truly unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol140 mg
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Fiber5 g
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Protein44 g
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Saturated Fat8 g
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Sodium1019 mg
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Sugar9 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepStem and seed habanero peppers. (Prep time: 10 minutes)
02
StepIn a food processor, combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon. Blend until a smooth paste forms. (Prep time: 15 minutes)
03
StepIn a large bowl, rub the oxtails with 1/2 cup of the paste, jerk seasoning, browning sauce, and soy sauce. Ensure the mixture is thoroughly massaged into the oxtails. Cover and refrigerate for at least 8 hours, or preferably overnight, to marinate. (Marination: 8 hours or overnight)
04
StepRemove the oxtails from the refrigerator and allow them to sit at room temperature for about 30 minutes. Remove the oxtails from the marinade, reserving the marinade for later use. (Resting time: 30 minutes)
05
StepHeat olive oil in a large pot or Dutch oven with a tight-fitting lid over medium heat. Add the oxtails and brown on all sides, approximately 6 minutes. Add the reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. (Cooking time: 21 minutes)
06
StepAdd water, the remaining habanero pepper, allspice, and bay leaf to the pot. Cook over medium heat until the meat is very tender, stirring occasionally to prevent sticking, about 2 to 3 hours. (Cooking time: 2-3 hours)
07
StepTaste and adjust seasoning as needed. Reduce heat to low and simmer for 15 to 20 minutes to allow the flavors to meld. (Simmering time: 15-20 minutes)
08
StepAdd the rinsed butter beans and fire-roasted diced tomatoes. Simmer until heated through, about 5 to 10 minutes more. (Final Simmering: 5-10 minutes)
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Eldridge Dare
Jul 1, 2025Followed the recipe exactly, and it turned out perfect. Thank you!
Kenya Kuhn
Jul 1, 2025I was a bit intimidated by the long cooking time, but it was totally worth it.
Woodrow Turcotte
Jul 1, 2025This recipe is amazing! The oxtail was so tender and flavorful.
Rollin Wilkinson
Jul 1, 2025I've made this recipe multiple times, and it's always a hit.
Shirley Upton
Jun 30, 2025I added a scotch bonnet pepper instead of habanero, and it gave it a great kick!
Suzanne Dicki
Jun 30, 2025The smell while it's cooking is intoxicating! My neighbors were jealous.
Ramiro Stokes
Jun 30, 2025The stew had the perfect balance of spice and richness. My family loved it!
Cynthia Dicki
Jun 28, 2025The browning of the oxtail is key to the depth of flavor. Don't skip that step!