Jamaica Oxtail Stew
A hearty Jamaican oxtail stew with aromatic spices, tender meat, and rich flavors, perfect for comforting meals and enjoyed with rice and vegetables.
Ingredients
Instructions
- Place dried small white beans and 1 cup of water in a small saucepan; bring to a boil, cover, and turn off the heat.
- Allow the beans to sit for 1 hour, then drain.
- Brown the beef oxtails well in lard or vegetable oil.
- Place the browned oxtails in a 6-quart stove-top casserole.
- Add the garlic, onion, tomato, and enough water to just cover the contents of the pot.
- Add allspice, salt, and pepper.
- Cover and simmer for 3 1/2 hours, adding the soaked beans after 1 1/2 hours.
- Stir occasionally during cooking.
- Remove the lid during the last hour to achieve a thicker sauce.
- Season with additional salt, pepper, and Tabasco to taste.
- Serve hot with white cooked rice.
Tips & Substitutions
For a richer flavor, consider marinating the oxtails overnight in a mixture of garlic, allspice, and salt. If you don't have lard, vegetable oil works well, but try using coconut oil for a subtle sweetness. If dried white beans are unavailable, canned beans can be used; just add them later in the cooking process to avoid mushiness.
Serving Suggestions
Serve this hearty stew hot over a bed of white cooked rice, which absorbs the flavorful sauce beautifully. For a complete meal, consider pairing it with a side of steamed vegetables or a fresh salad. It also pairs beautifully with Spanish Meatballs for a festive gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened too much. For longer storage, freeze portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Jamaica Oxtail Stew contains roughly 104 calories, with 5g protein, 18g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1791mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of oxtail?
Yes, you can substitute oxtails with beef short ribs or chuck roast, though the cooking time may vary. Ensure the meat is well-browned to develop depth in flavor, similar to how oxtails enrich the stew.
What can I do if I want a spicier dish?
For extra heat, consider adding diced jalapeños or a splash of hot sauce like Tabasco during cooking. Adjust the seasoning gradually to suit your spice preference, ensuring it complements the allspice aroma.
Is there a way to make this dish ahead of time?
Absolutely! This stew can be made a day in advance, as the flavors deepen overnight. Just reheat gently before serving, and be sure to add a little water if the sauce thickens too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).