Jamaican oxtail stew is a beloved dish that embodies the rich culinary tapestry of Caribbean cooking. There’s something undeniably comforting about a bowl of tender oxtails simmered in a savory broth, which carries the essence of spices, sweetness, and just the right kick of heat from scotch bonnet peppers. I came across this recipe during a visit to Jamaica, and it has since become a family favorite. Whether it’s warming a chilly evening or serving at a festive gathering, this stew is sure to impress and delight.

Reasons to try it

If you’re wondering why you should dive into making Jamaican Oxtail Stew Delight, let me tell you—it’s more than just a recipe; it’s an experience. First, this dish captures the essence of Jamaican cuisine with its vibrant flavors. The slow-cooked oxtail practically falls off the bone, bathing in a rich sauce that is both sweet and savory. It’s versatile enough for special occasions or a cozy weeknight dinner, making it a worthy addition to your culinary repertoire.

A reviewer once shared, “This oxtail stew is a game-changer! The layers of flavor are phenomenal, and my family couldn’t get enough of it. It felt like a warm hug on a plate.”

Preparing Jamaican Oxtail Stew Delight

Creating this Jamaican Oxtail Stew Delight is a delightful process that rewards your patience. The journey begins with sealing in the flavors of the oxtail, followed by caramelizing vegetables, and then letting it all simmer together. It’s a dish that invites you to take your time and enjoy the cooking experience. By the end, you’ll have a heart-warming stew filled with flavor and character that will have your guests begging for seconds.

What you’ll need

To create this delightful dish, gather the following ingredients:

• 3 lbs oxtail, cleaned and cut into pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon all-purpose seasoning
• 2 tablespoons brown sugar
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 scotch bonnet pepper (whole or sliced for heat)
• 2 cups beef broth
• 1 can (14 oz) butter beans, drained
• 1 teaspoon thyme
• 1 teaspoon allspice
• 2 tablespoons tomato paste

Feel free to swap the scotch bonnet with a milder pepper if you prefer less heat, or substitute butter beans with your choice of beans.