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Oxtail stew is one of those dishes that fills your home with rich, deep aromas as it slowly simmers to perfection. This comforting dish, often associated with Jamaican and Caribbean cuisine, features oxtails braised in a savory, thickened gravy with warm spices, herbs, and tender beans.
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Cuisine: Jamaican
Prep Time: 15 minutes
Cooking Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Servings: 6
Why You’ll Love Making It
- Rich & Comforting Flavor – Slow-cooked oxtails create a deep, hearty stew with a luscious, thickened gravy.
- Beginner-Friendly – Even if it’s your first time cooking oxtails, these step-by-step instructions ensure success.
- One-Pot Meal – Everything cooks in a single pot for easy cleanup.
- Perfect for Meal Prep – The flavors deepen overnight, making leftovers even better.
- Impressively Delicious – This dish has a luxurious, restaurant-quality taste that feels special.
Ingredients
- 2 tablespoons olive oil – Used to sear the oxtails and build a flavorful base.
- 3-4 pounds oxtails – A richly marbled, collagen-rich cut that becomes meltingly tender when braised.
- ½ teaspoon salt (or to taste) – Helps bring out the natural flavors of the meat and broth.
- ½ teaspoon black pepper (or to taste) – Adds warmth and mild heat.
- 1 large onion, chopped – Adds a subtle sweetness and depth to the broth.
- 6 cloves garlic, minced – Infuses the dish with robust, aromatic flavor.
- 2 teaspoons fresh ginger, grated – Adds warmth and a slight tang.
- 1 habanero, diced (optional) – Gives a bold, spicy kick. For a milder stew, leave it out.
- ¼ teaspoon allspice, ground – A signature Caribbean spice that enhances the dish’s warmth.
- ½ teaspoon smoked paprika – Adds a mild smokiness that enhances the broth.
- ¼ cup tomato paste – Deepens the color and umami flavor of the stew.
- 2 tablespoons low-sodium soy sauce – Adds an umami boost and balances the richness.
- 4-6 cups low-sodium beef broth – The base for the braise; start with 4 cups and add more if needed.
- 4 sprigs fresh thyme, chopped – Brings earthy, herbaceous notes.
- 2 bay leaves – Infuses the stew with subtle floral and herbal flavors.
- 15 ounces lima beans, rinsed and drained – Butter beans or navy beans work well as alternatives.
- 1 tablespoon cornstarch – Thickens the gravy to a velvety consistency.
- 3 green onions, chopped (for garnish) – Adds a fresh, bright contrast to the rich stew.
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Instructions
Step 1: Sear the Oxtails
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the oxtails dry with a paper towel, then season with salt and pepper. Working in batches, sear the oxtails for 3-4 minutes per side, turning until they develop a deep, golden-brown crust. This step is essential for locking in flavor. Once browned, transfer the oxtails to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and cook over medium heat for 3-5 minutes, stirring occasionally, until softened. Add the minced garlic, grated ginger, and diced habanero (if using), stirring for 1 minute until fragrant.
Sprinkle in the allspice and smoked paprika, then add the tomato paste and soy sauce. Stir continuously for 2-3 minutes, allowing the tomato paste to caramelize slightly—this deepens the stew’s flavor.
Step 3: Braise the Oxtails
Return the seared oxtails to the pot, arranging them in a single layer. Pour in 4 cups of beef broth, ensuring the liquid covers most of the oxtails. Stir in the thyme and bay leaves, then bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot, leaving the lid slightly ajar. Let the stew simmer for 2 hours, allowing the meat to slowly become tender while absorbing the rich flavors. Check occasionally and add more broth if needed to keep the oxtails mostly submerged.
Step 4: Add the Beans and Finish Cooking
After 2 hours, remove the lid and stir in the lima beans (or butter beans/white beans). Continue simmering, uncovered, for another 30-45 minutes. The sauce will reduce, the beans will absorb the flavors, and the oxtails will become fork-tender.
Step 5: Thicken the Gravy and Serve
Once the oxtails are fully tender, remove the bay leaves and thyme sprigs. In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water to create a slurry. Stir it into the stew and increase the heat to medium, stirring until the sauce thickens slightly (about 5 minutes).
Taste and adjust seasoning if needed. Garnish with chopped green onions, then serve hot over rice, mashed potatoes, or with crusty bread to soak up the flavorful gravy.
FAQs
Can I Make This in a Slow Cooker?
Yes! After searing the oxtails and sautéing the aromatics, transfer everything to a slow cooker. Add the broth, thyme, and bay leaves, then cook on low for 7-8 hours or high for 4-5 hours. Add the beans in the last hour, then thicken the sauce with cornstarch before serving.
What’s the Best Way to Store and Reheat Oxtail Stew?
Oxtail stew tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth if needed to loosen the sauce. You can also freeze it for up to 3 months—thaw overnight in the fridge before reheating.
