Heat Oil:
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot (Dutch oven or skillet) over medium-high heat.
Brown the Oxtail:
Remove the marinated oxtail from the fridge and brown the pieces in batches. Sear each side for about 3-4 minutes, or until nicely browned. This step enhances the flavor. Set the browned oxtail aside.
Step 3: Build the Stew
Sauté Aromatics:
In the same pot, add the chopped onion, garlic, and Scotch bonnet pepper. Sauté for about 2-3 minutes, until fragrant.
Deglaze the Pot:
Pour in the beef broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot (this adds depth to the flavor).
Add Oxtail Back In:
Return the browned oxtail pieces to the pot, along with thyme, soy sauce, Worcestershire sauce, ketchup, brown sugar, and vinegar. Stir well to combine.
Step 4: Slow Cook to Tenderness
Simmer:
Bring the pot to a simmer, then reduce the heat to low. Cover and let the oxtail cook for about 2 to 2 ½ hours, or until the meat is tender and starts to fall off the bone.
Check Occasionally:
Stir the stew occasionally, ensuring the oxtail doesn’t stick to the bottom. Add more broth or water if necessary to maintain enough liquid for braising.
Step 5: Add the Beans and Finish the Stew
Add Butter Beans:
Once the oxtail is tender, stir in the drained butter beans (lima beans) and let the stew cook for an additional 20-30 minutes. The beans will absorb the flavors and thicken the sauce slightly.
Adjust Seasoning:
Taste the sauce and adjust the seasoning by adding more salt, pepper, or hot sauce if desired.
Step 6: Serve the Oxtail
Garnish and Serve:
Once the stew is done, remove the Scotch bonnet pepper (if you used it whole) and discard it. Garnish the dish with fresh parsley or thyme sprigs.
Serving Suggestions:
Serve the oxtail with traditional Jamaican rice and peas, white rice, or boiled dumplings. Don’t forget to spoon plenty of the rich sauce over the top!
Final Notes: Tips and Variations
Spice Level:
If you prefer milder heat, keep the Scotch bonnet pepper whole during cooking and remove it before serving. For more heat, slice the pepper and add it directly to the stew.
Cooking Method:
You can also prepare this dish in a slow cooker. After browning the oxtail and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.
Browning Sauce:
Browning sauce is optional but gives the dish a deeper, more caramelized color. It can be found in Caribbean or international grocery stores.
Vegetarian Option:
Substitute the oxtail with plant-based meat alternatives or hearty vegetables like mushrooms and potatoes. Adjust the cooking time accordingly.
Conclusion:
This Jamaican oxtail recipe captures the essence of Caribbean cuisine—rich, comforting, and bursting with flavor. The slow-cooked oxtail becomes tender, the sauce thickens with aromatic spices, and the beans add a perfect texture to complete the dish. Follow this detailed recipe to bring a taste of Jamaica to your table, and enjoy every bite of this flavorful, hearty stew!
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