Slow-Cooked, Tender, and Bursting with Jamaican Flavor
Servings: 6
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes – 3 hours
Total Time: About 3 hours
Ingredients
For the Oxtail:
- 3 lbs oxtail, cut into medium pieces
- 2 tsp salt
- 1 tsp black pepper
- 1½ tsp all-purpose seasoning or meat seasoning
- 1½ tsp browning sauce (for color)
- 1 Tbsp soy sauce
- 2 sprigs fresh thyme
- 4 cloves garlic, crushed
- 1 medium onion, chopped
- 3 stalks scallion, chopped
- 1 Scotch bonnet pepper, sliced (optional, for heat)
- 1 tsp pimento (allspice)
- 1 Tbsp brown sugar
For Braising:
- 2 Tbsp vegetable or coconut oil
- 4 cups water or beef broth (as needed)
- 2 carrots, sliced
- 1 can (15 oz) butter beans, drained and rinsed
- 1 Tbsp ketchup (optional, for sweetness and color)
Equipment
- Heavy-bottomed pot or Dutch oven
- Tongs
- Wooden spoon
- Large bowl for marinating
Step-by-Step
- 1. Season the Oxtail:
In a large bowl, mix oxtail with salt, pepper, all-purpose seasoning, browning sauce, soy sauce, thyme, garlic, onion, scallion, Scotch bonnet, and pimento.
Let marinate for at least 1 hour (overnight for the best flavor).
- 2. Brown the Sugar:
Heat oil in your pot over medium heat. Sprinkle in brown sugar and let it melt until bubbling and dark brown (but not burnt).
- 3. Sear the Oxtail:
Add the oxtail pieces (reserving the marinade) and brown on all sides — this locks in that deep flavor and color.
- 4. Build the Stew:
Once browned, pour in enough water or beef broth to just cover the meat. Add the remaining marinade.
Bring to a boil, then reduce to low and cover. Simmer 2–2½ hours, stirring occasionally, until the oxtail is tender and sauce thickens.
- 5. Add the Finishing Ingredients:
Add carrots, butter beans, and ketchup (if using). Simmer another 15–20 minutes uncovered, allowing the stew to thicken naturally.
- 6. Taste & Serve:
Adjust salt and pepper if needed. The meat should fall off the bone, and the sauce should be glossy and rich.
Tips & Swaps
- Tenderness Tip: If short on time, use a pressure cooker — cook for 45–50 minutes, then finish uncovered to thicken the sauce.
- Beans: Traditional butter beans are key, but red kidney beans work if that’s what you’ve got.
- Make It Smoky: Add a splash of smoked paprika or smoked salt for a deeper flavor.
- Storage: Keeps up to 4 days in the fridge. Tastes even better the next day as the flavors deepen.
Serving Suggestions
Serve with:
- White rice or rice & peas
- Fried plantains
- Steamed cabbage or callaloo
Optional plating: serve in a shallow bowl, oxtail on top of a bed of rice with the rich brown gravy drizzled over — garnished with thyme sprigs for that WAM Flavors signature luxury finish. 🌿🥘✨
Turn that heat up, island style
