Origin: Jamaican, Taste of the Islands, Nose To Tail Cooking
Method: Grill, Stovetop, Open Fire/FirepitJump to Recipe
So my wife recently kindly informed me that how can I claim to have a blog specializing in nose to tail cooking when I have no recipes featuring nose or tail. I couldn’t agree with her more. I was excited to get to try to cook up a great oxtail recipe, reminiscent of the great oxtail dishes that I have enjoyed in Jamaica and across the Caribbean. Our final result was a fairly simple Caribbean oxtail stew that is perfect for making over a campfire, or on a grill or smoker, but can just as easily be made on your stovetop.
Making the Jamaican Style Cast Iron Oxtail Stew
The first step in making a great ox tail stew is sourcing some great oxtails. I have frequently seen oxtail at stores like WalMart, but have found the quality to be a lot better by going through your local butcher. For our Jamaican Style Oxtail Stew we chose to cook some Wagyu oxtail from Kansas City Cattle Company.
You will need about 1.5 pounds of oxtails for the recipe, though the recipe can be easily doubled, or you can include more oxtail for a heartier stew recipe.
In addition to the oxtail you will need an onion, 2 garlic cloves, fresh thyme, Scotch bonnet or habanero peppers, paprika, all-spice berries, Worcestershire sauce, 1 can butter beans, Caribbean style curry powder, black pepper, ketchup, beef stock, and green onion for the recipe.
If you can find it, we highly recommend adding a little Browning to the dish. Browning is common in Caribbean cooking and is a blend of caramel color and seasonings used to add a deeper flavor and color with Caribbean dishes.
Brown the oxtail
In a cast iron pan, skillet, or Dutch oven brown both sides of the pieces of oxtail over medium high heat with a couple tablespoons of cooking oil. Be sure to get a nice crust on the outside. Once browned remove the oxtail from the pan and set aside.
Sauté the veggies
Sauté the sliced onion in the cast iron pan until just turning soft.
Add in the green onion, minced garlic, diced Scotch Bonnet pepper, and thyme. Cook for about 2 minutes.
Next add in the ketchup and spices including the all-spice berries. Stir the mixture to combine well and coat the veggies in the spice mixture. Reduce the heat to low.
Simmer the Jamaican Style Oxtail Stew
Next it is time to add your broth to the stew. Use a high quality beef broth for this. We love products from Kettle and Fire, and is is fun to mix up flavor profiles using some of their interesting broth blends. For this recipe we used a mixture of a basic beef bone broth and a Lemongrass Ginger Bone Broth.
Add the broth and Worcestershire sauce to the pan. Adjust the heat to bring to a gentle simmer. If you are using browning, add it at this point as well.
Once the liquid is at a nice simmer, add the oxtail back to the pan or Dutch oven.
Simmer the Jamaican Style Cast Iron Oxtail Stew for 1.5-2 hours, or until the oxtail is tender. When tender, you should be able to start to pull the meat away from the bone easily. If the liquid level becomes to low during this phase, add a little more beef broth or water.
Flip the oxtails about every 30 minutes. Remember, if you are cooking over a campfire or using a fire pit like a Breeo, you will need to adjust the grate temp occasionally by raising or lowering the grate, to maintain a nice simmer and prevent over or under cooking.
Finally, once the meat is tender add in your butter beans. Continue to cook for about 30 minutes.
Serving the Jamaican Style Oxtail Stew
Remove the pan from the heat and salt to taste. Serve your oxtail stew warm along with other Caribbean favorites like Caribbean Rice and Beans, Caribbean Fire Shrimp, Jerk Chicken, and Jamaican Beef Patties. Or serve it as a hearty stew before enjoying a Grilled Cubano or Caribbean Roast Pork Sandwich. Wash it all down with some Girl Scout Key Lime-onade Pie and a Coconut Mai Tai.
We proudly use Lodge Cast iron pans on many of our outdoor cooks. We love their durability and the fact that they come pre-seasoned.
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Jamaican Style Oxtail Stew
- Cast iron pan, skillet, or Dutch Oven
- 1.5 Pounds Oxtail
- 1 Onion sliced
- 2 Garlic Cloves minced
- 1 Sprig Fresh Thyme
- 2 Scotch Bonnet Peppers diced
- 1/2 tea Paprika
- 6 All-Spice Berries
- 1 Tab Worcestershire Sauce
- 1 15 ounce Can Butter Beans
- 2 tea Browning
- 2 tea Curry Powder preferably Caribbean style
- 1 tea Black Pepper
- 1 Tab Ketchup
- 1 Green Onion sliced
- 3 Cups Beef Stock
- Heat 2 tablespoons of cooking oil in the cast iron pan over medium-high heat. Brown both sides of all of the pieces of oxtail. Remove from the pan and set aside.
- Sauté the onions until just soft, then add the green onion, minced garlic, diced Scotch Bonnet pepper, and thyme. Cook for about 2 minutes.
- Add in the ketchup, spices and stir to combine. Reduce heat to low.
- Add the beef broth, Browning, and Worcestershire sauce to the pan. Adjust the heat to bring to a gentle simmer.
- Return the oxtail to the pan. Simmer the mixture until the meat is tender, about 1.5-2 hours. Flip the oxtails about every 30 minutes and it the liquid level begins to get too low add a little more beef broth or water.
- Once the meat is tender, add the butter beans and simmer for about 30 more minutes.
- Remove from the heat, salt to taste, and serve warm into bowls.