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
- (2 tbsp) Neutral oil
- (1) Onion
- (4 cloves) Garlic
- (1 tbsp) Allspice
- (2 sprigs) Thyme
- (1 can (12 oz)) Canned butter beans
- (3 cups) Beef broth
Directions
- Sear: Season the oxtail and brown deeply in oil 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.
