Jamaican-Style Oxtail Stew
August 5, 2026 • 0 comments
Oxtail is bony, fatty, and loaded with collagen. That collagen is the whole point. Cooked long enough, it breaks down into a silky, naturally thickened broth and fall-off-the-bone meat that no other cut can match. It just needs time, so don't rush it.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (3 lb) Oxtail
- Salt and pepper
- (1) Onion
- (4 cloves) Garlic
- (1 tbsp) Allspice
- (2 sprigs) Thyme
- (1 can (12 oz)) Canned butter beans
- (3 cups) Beef broth
- (2 tbsp) Neutral oil (avocado or canola)
Directions
- Sear: Season the oxtail and brown deeply in oil (avocado oil works well) in a heavy pot.
- Add aromatics: Add onion, garlic, allspice, and thyme and cook until fragrant.
- Braise: Pour in the broth, cover, and braise at 300°F for 4–5 hours (or slow cooker 10–12 hours on low).
- Add beans: Stir in the butter beans in the last 30 minutes.
- Finish: Skim excess fat and serve over rice.
Notes
The broth thickens itself as the collagen renders. No cornstarch needed. Make it a day ahead if you can, as the flavor deepens overnight.
For neutral oil, any mild oil with a high smoke point works for the sear. We like avocado oil, but canola, grapeseed, or light (refined) olive oil all work just as well.
Serve it with rice and peas (rice cooked with kidney beans and coconut milk), which is the classic Jamaican pairing. Round it out with fried sweet plantains and steamed cabbage or callaloo. Buttered white rice or mashed potatoes also do the trick for soaking up the gravy.
