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How to Make Oxtail Stew That Falls Off the Bone

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In the world of Caribbean comfort food, few dishes are as revered as a rich, savory oxtail stew. This slow-simmered masterpiece features tender oxtail swimming in flavorful gravy with soft butter beans.

Keywords: oxtail stew recipe, Jamaican oxtail, how to cook oxtail, Caribbean comfort food, slow-cooked oxtail

The Keys to Perfect Oxtail

The Browning

Searing oxtails in a hot pan before stewing creates the Maillard reaction, developing deep, savory flavors for your gravy.

The Slow Simmer

Collagen and connective tissue in oxtail require a low, slow simmer for several hours to create gelatin-rich, fall-off-the-bone meat.

Ingredients

  • 3-4 lbs oxtails, trimmed of excess fat
  • Salt and freshly ground black pepper
  • 2 tbsp vegetable or canola oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 6-8 cloves garlic, smashed
  • 1/4 cup soy sauce or tamari
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 bunch fresh thyme
  • 4-6 whole allspice berries (pimento)
  • 1 Scotch bonnet pepper, left whole (optional)
  • 1 (15-ounce) can butter beans, rinsed and drained

Instructions

  1. Season and Brown the Oxtails: Pat dry and season with salt and pepper. Heat oil in a heavy-bottomed pot over medium-high heat. Sear oxtails in batches until deeply browned. Set aside.
  2. Sauté the Aromatics: Reduce heat to medium. Cook onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook 1 more minute.
  3. Build the Gravy: Stir in tomato paste, then soy sauce, Worcestershire sauce, and brown sugar. Return oxtails to the pot.
  4. Simmer Slowly: Add beef broth, thyme, allspice, and optional Scotch bonnet. Simmer low and slow for 3-4 hours until meat is fork-tender.
  5. Finish the Stew: Remove thyme stems and Scotch bonnet. Skim excess fat if desired. Stir in butter beans and heat 5-10 minutes.
  6. Serve: Traditionally over rice and peas. Enjoy!

Nutritional Facts (Per Serving, 4 servings)

  • Calories: 650
  • Protein: 55g
  • Fat: 45g
  • Carbohydrates: 15g
  • Sodium: 1400mg

(Estimates vary based on oxtail leanness and ingredients.)

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