Jamaican Oxtail Stew is a beloved Caribbean classic—slow-cooked meat falling off the bone in a rich, spiced gravy that’s deeply savoury and warming. This rustic dish hails from Jamaica’s food heritage and is a staple at Caribbean celebrations, Sunday dinners, and family gatherings across the UK. The long, gentle braise transforms tough cuts into melt-in-your-mouth tenderness that nobody forgets.
What makes oxtail stew so special is the marriage of flavours: earthy kidney beans, sweet and tender vegetables, warm jerk spices, and the fire of fresh scotch bonnet chilli. Each spoonful is complex and satisfying—perfect for cold British evenings or when you’re craving authentic island comfort food. It’s the kind of dish that brings people together and tastes even better the next day.
All the core ingredients are in stock at Awuf Afro Store—from fresh scotch bonnets to kidney beans and authentic Caribbean spices. We’ve got everything you need to bring this island classic to your UK kitchen.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 1.5 kg | Oxtail, cut into chunks (ask butcher to cut if needed) |
| 2–3 fresh | Fresh Scotch Bonnet peppers (fiery hot chillies; adjust to taste) |
| 250 g | Dried red kidney beans (soak overnight before cooking) |
| 2 large | Onions, diced (yellow or red) |
| 4 cloves | Garlic, minced (or 1 tablespoon garlic paste) |
| 2 tablespoons | Fresh ginger root, grated (about 30g fresh) |
| 3 medium | Fresh red tomatoes, diced (ripe and flavourful) |
| 3 tablespoons | Vegetable oil (for browning the meat) |
| 1 teaspoon | Dried thyme |
| 2 tablespoons | Jerk seasoning powder |
| 2 cubes | Beef seasoning cubes (Knorr or similar brand) |
| 1 teaspoon (optional) | Allspice (ground) (available at most UK supermarkets; adds warm Caribbean spice) |
| 1–2 tablespoons | Browning sauce (optional) (available at most UK supermarkets; adds colour and depth) |
| to taste | Salt and black pepper |
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Method
- Soak the kidney beans overnight (or quick-soak for 1 hour in boiling water). Rinse well and drain.
- Pat the oxtail dry and season generously with salt and pepper. Heat 3 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the oxtail pieces on all sides until deep golden—about 10 minutes total. Set aside.
- In the same pot, add the diced onions and minced garlic. Fry for 3–4 minutes until soft and fragrant. Add the grated ginger and fry for another minute.
- Add the diced fresh tomatoes and stir well. Cook for 2 minutes, then stir in the jerk seasoning powder and dried thyme. Add the 2 beef seasoning cubes, crumbled. If using allspice and browning sauce, add them now.
- Return the browned oxtail to the pot. Stir to coat in the spices. Add just enough water to barely cover the meat—approximately 1.5 litres. Bring to a boil, then reduce to a low simmer. Cover and braise for 2.5–3 hours, stirring occasionally, until the oxtail is very tender and the liquid has reduced by half.
- Add the soaked (and drained) kidney beans and 1–2 whole fresh scotch bonnet peppers. Simmer uncovered for a further 30–40 minutes until the beans are tender and the sauce is thick and glossy. The oil should float visibly on top.
- Taste and adjust seasoning with salt and pepper. Remove the whole scotch bonnets before serving (unless your family loves heat—then leave them in for those brave enough). Serve hot with white rice, boiled dumplings, or fried plantain.
Tips & Variations
- Allspice and browning sauce: Traditional Jamaican oxtail uses ½ tsp ground allspice and 1–2 tbsp browning sauce for depth and colour. Both are available at most UK supermarkets; the recipe works beautifully without them if you can’t find them locally.
- Butter beans variation: Some cooks prefer canned butter beans for a creamier texture. Add them in the last 10 minutes of cooking to avoid them breaking down.
- Make ahead & freeze: This stew tastes even better the next day. Cool, refrigerate, and reheat gently on the stove. Freezes brilliantly for up to 3 months.
