Authentic Jamaican Oxtail Stew

Name: Authentic Jamaican Oxtail Stew
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6
Ingredients: 1 kg oxtail, cut into 1-inch thick chunks; 2 onions, roughly chopped; 2 spring onions, roughly sliced; 4 clove garlic, finely chopped; 2 tbsp fresh ginger, finely chopped; 12 g thyme sprigs, leaves picked; 90 ml soy sauce; 3 tbsp cornflour; 2 tbsp sunflower oil; 2 Scotch bonnet peppers; 1 pinch salt; 1 tsp freshly ground black pepper; cooked white rice or rice and peas

Experience the rich, fall-off-the-bone tenderness of this classic Jamaican oxtail stew. Infused with aromatic thyme, ginger, and fiery Scotch bonnet peppers, it's a soul-warming meal perfect for any occasion.

Servings6 Portions

Prep Time10 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

oxtail, cut into 1-inch thick chunks
1 kg
onions, roughly chopped
2
spring onions, roughly sliced
2
garlic, finely chopped
4 clove
fresh ginger, finely chopped
2 tbsp
thyme sprigs, leaves picked
12 g
soy sauce
90 ml
cornflour
3 tbsp
sunflower oil
2 tbsp
Scotch bonnet peppers
2
salt
1 pinch
freshly ground black pepper
1 tsp
cooked white rice or rice and peas

Step-by-Step Instructions

In a large bowl, combine the chopped onions, spring onions, garlic, ginger, thyme, soy sauce, a large pinch of salt, and black pepper. Add the oxtail pieces and toss well to coat. Cover and refrigerate for at least 12 hours, or ideally overnight, to let the flavors develop.

When ready to cook, remove the oxtail from the marinade, scraping off any excess aromatics. Reserve the marinade for later. Lightly dust the oxtail pieces with cornflour.

Heat the sunflower oil in a large, deep saucepan or heavy-bottomed casserole dish over medium-high heat. Sear the oxtail in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned meat to a plate.

Pour the reserved marinade into the same pan and cook for 2-3 minutes, using a wooden spoon to scrape the bottom of the pan to release the flavorful browned bits (fond).

Return the oxtail to the pan and add enough water to just cover the meat (about 800ml). Add the Scotch bonnet peppers and bring the mixture to a boil.