Jamaican Oxtail Stew

Method

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1. Rub the oxtail with the soy sauce, Worcestershire sauce, allspice, half of the thyme, spring onions, garlic, salt and pepper. Cover and refrigerate for at least 4 hours.

   Mark done

2. Heat the oil and sugar in a large heavy pot over medium-high heat until the sugar turns dark brown. Brown the oxtail in batches for 5 minutes per side.

   Mark done Start 5 min timer

3. Return all the oxtail to the pot with the onion, ketchup, stock, the rest of the thyme and the whole scotch bonnet. Bring to a boil, then reduce the heat, cover and simmer for 2 hours 30 minutes.

   Mark done Start 2 hr timer

4. Add the carrots and simmer, uncovered, for 30 minutes.

   Mark done Start 30 min timer

5. Add the butter beans and simmer for 10 minutes more, until the gravy is thick and the meat is falling from the bone.

   Mark done Start 10 min timer

6. Remove the scotch bonnet and thyme stalks, skim off the fat and serve with rice and peas.

   Mark done

Chef’s Tips

• Season the oxtail ahead. Four hours or overnight makes a big difference.
• Brown it well in the caramelised sugar. That is where the dark colour comes from.
• Leave the scotch bonnet whole and do not pierce it, or the stew will be very hot.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rice and peas
• Steamed cabbage
• Fried plantains

Storage & Reheating

Keep in the fridge up to 4 days. The gravy sets to a jelly and melts on reheating. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.