Oxtail Stew… Jamaican Oxtail Stew

Oxtail Stew

I know I’m not Jamaican but I can cook a mean oxtail stew, Jamaican style. Two years ago when I moved to Colorado, one day I just had a craving for the oxtail stew my cousin and I got from the little Jamaican cook shop at Flatbush junction in Brooklyn. This was the best oxtail stew I ever tasted. It had the right amount of fat, tenderness and gravy. So I tried to replicate it. First going off of my own taste buds and then by looking up authentic Jamaican oxtail recipes online. Soon I realized that oxtail stew was very similar to Guyanese beef stew, with the exception of all spice. All spice is what gave oxtail stew it’s unique Jamaican flavor. If you’re not sure what all spice it just do a quick internet search. So my recipe  follows my typical Guyanese beef stew recipe with loads of all spice!

The key to flavorful oxtail stew, is to marinate the oxtail overnight…

I'm using about 3 lbs of oxtail that I've trimmed most of the fat from.In a large bowl combine oxtail, 1 large onion diced, 6 cloves garlic finely chopped, 2 tbsp all spice, 1/4 cup cassareep or soy sauce, 1 tbsp tomato paste, 1 tbsp brown sugar, 2 tsp salt, 1/4 tsp black pepper.Mix together until meat is fully coated with other ingredients.Cover and let sit in the refrigerator overnight.

I’m using about 3 lbs of oxtail that I’ve trimmed most of the fat from.
In a large bowl combine oxtail, 1 large onion diced, 6 cloves garlic finely chopped, 2 tbsp all spice, 1/4 cup cassareep or soy sauce, 1 tbsp tomato paste, 2 tbsp brown sugar, 2 tsp salt, 1/4 tsp black pepper.
Mix together until meat is fully coated. Cover and let sit in the refrigerator overnight.

Add 3 tbsp oil to a large stock pot, or pressure pot on high heat. (I'm using a pressure pot). When oil is hot, add marinated oxtail. Cook for 5 to 10 minutes, turning constantly.This step helps to seal in the flavor. Then, Add 3 to 5 cups of water. If you are using a pressure cooker. Cook until meat is tender (about 30 minutes).If cooking in a regular pot, cover and cook on medium heat until tender, about 1 hour.

Add 3 tbsp oil to a large stock pot, or pressure pot on high heat. (I’m using a pressure pot).
When oil is hot, add marinated oxtail. Cook for 5 to 10 minutes, turning constantly.
This step helps to seal in the flavor. Then, Add 3 to 5 cups of water.
If you are using a pressure cooker. Cook until meat is tender (about 30 minutes).
If cooking in a regular pot, cover and cook on medium heat until tender, about 1 hour.

Meat falling off the bone is a good indication that the oxtail is fully cooked!

Meat falling off the bone is a good indication that the oxtail is fully cooked!

If you are using a pressure cooker, once the meat cooks, reduce the heat to medium to low heat and let simmer until stew thickens.

If you are using a pressure cooker, once the meat cooks, reduce the heat to medium to low heat and let simmer until stew thickens. At this point you should taste the stew and make any flavor adjustments you need. I added a bit more salt and sugar to mine.

Serve the stew up with your favorite side dishes. I'm having mine with pigeon peas and rice and a mango and pepper salsa!!!

Serve the stew with your favorite side dishes. I’m having mine with pigeon peas and rice and a mango and bell pepper salsa!!!

Oxtail Stew (Serves 6)

Ingredients:
3lbs oxtail (most of fat trimmed from meat)
1 large onion diced
6 cloves garlic finely chopped
1/4 cup cassareep
2 tbsp all spice
1 tbsp salt
1/4 tsp ground black pepper
2 tbsp brown sugar
1 tbsp tomato paste
About 4 cups water

Directions:

Combine oxtail, onion, garlic, cassareep, all spice, salt, black pepper, sugar and tomato paste in a large mixing bowl. Mix together and let marinate overnight. Then, add 3 tbsp oil to a large stock pot or pressure cooker on medium heat. When oil is hot, add oxtail and saute for 5 to 10 minutes turning meat constantly. Add water and cook until oxtail is tender. If pressure cooking this will take about 30 minutes. If conventional cooking, it will take about an hour. Once the oxtail is tender, reduce heat and simmer until stew is thick.

Tips and Ramblings:
1. I tried making this stew with soy sauce and it didn’t have the same flavor.
2. You can also make this dish in a slow cooker.
3. In another version of this I added tomatoes and it added a nice amount of acidity to the stew.
4. I’m not Jamaican so please, if you have a better version of this stew, don’t be afraid to share.

Happy Cooking!

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15 thoughts on “Oxtail Stew… Jamaican Oxtail Stew

  1. Maran-Atha says:

    I was planning to make oxtail stew this weekend, so I’ll definitely try the recipe 🙂

  2. Lisa Henry says:

    Wow! I’ve always wanted to make oxtails.. You’re recipe was so simple, the results..Delicious. I can’t wait to try all. Thank you

  3. Sunny says:

    Will be trying this tomorrow. Thanks for sharing

  4. Lloyd Deeble says:

    Trying it now looks good although I do have my own recipe

  5. Sue says:

    Thanks alot the oxtail turned out great. I started yesterday, marinated it overnight and used my pressure pot.

  6. mochamadness says:

    Gotta make this ASAP! But what is cassareep and where can I buy it? Thanx a bunch.

  7. Cindy says:

    I love your recipe. I made it last week and making it again this week. It was delicious.

  8. Sunny says:

    Tried the recipe. There was something in the final flavor profile I didn’t care for…I believe it was the cassareep. 😦

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