Jamaican Style Oxtail Stew Recipe: A Delight Infused with Caribbean Flavors

Jamaican cuisine is a delightful amalgamation of vibrant spices, tropical fruits, and diverse cultural influences. Among its most cherished dishes, Jamaican Oxtail Stew stands out as a testament to the island's rich culinary heritage. Bursting with flavors, this hearty and comforting stew is a favorite among locals and tourists alike. In this comprehensive article, we will delve deeper into the preparation, history, cultural significance, and some lesser-known facts about this soul-satisfying Jamaican delicacy.

The Origins of Jamaican Oxtail Stew

Jamaican Oxtail Stew traces its roots back to the time of British colonization when the island was a hub of sugarcane plantations and livestock rearing. Oxtail, the tail of cattle, was considered a cheaper cut of meat and thus popular among the working-class population. Resourceful Jamaican cooks turned this humble ingredient into a delectable dish by slow-cooking it with a mix of locally available spices and ingredients, creating a mouthwatering and affordable meal that could feed many.

Cultural Significance

Jamaican Oxtail Stew holds immense cultural significance on the island. It is a dish that brings people together, often served during family gatherings, holidays, and celebrations. The joy of sharing a pot of steaming oxtail stew with loved ones resonates deeply with the Jamaican sense of community and hospitality. Additionally, the dish is a staple in many restaurants, street food stalls, and homes, making it a culinary symbol of the nation.

Health Benefits and Nutritional Value: Beyond its rich and indulgent taste, Jamaican Oxtail Stew offers some nutritional benefits. The slow-cooked oxtail releases collagen, a protein that contributes to healthy skin, joints, and bones. Additionally, the abundance of vegetables in the stew provides essential vitamins, minerals, and dietary fiber. However, it's important to enjoy this flavorful dish in moderation due to its calorie and fat content.

A Perfect Recipe Specially for Sunday Night

Indulge in the absolute delight of perfectly juicy and tender oxtails with this captivating Jamaican Oxtail Recipe. It's a dish that holds a special place in Jamaican culture and has become a beloved Sunday dinner favorite for many. Just like my mother used to prepare it for us as a treat, I now carry on this tradition as a mom, finding joy in every moment spent cooking this soul-satisfying meal.

Traditional Ingredients and Substitutions

While the traditional Jamaican recipe calls for specific ingredients, some variations have emerged over time. Some cooks add butter beans or broad beans to enhance the texture and taste. Others might include scotch bonnet peppers for an extra kick of spiciness, while some might opt for milder pepper varieties. Those who wish to prepare a healthier version of the dish can use leaner cuts of beef or opt for substitutes like lamb or even bone-in chicken for a delightful twist.

Tips to cook the best Jamaican Style Oxtails

To make the flavorful Jamaican Oxtail Stew, follow these tips to achieve perfection:

1. Rinse the oxtails in vinegar or citrus juice before seasoning.

2. Trim the fat to reduce oiliness in the gravy.

3. Let the oxtails marinate for 6 - 8 hours for a flavor-infused meat.

4. Sear the meat to lock in its succulence and flavors.

5. Cook the oxtails until they reach ultimate softness, then add another layer of fresh seasonings.

How to clean Oxtails? A Step Towards Culinary Excellence

Whether from a grocery store or a butcher, I prefer to rinse the oxtails before seasoning and cooking. Cleanse the meat thoroughly with clean water with ¼ cup vinegar or lemon juice, ensuring all debris is removed, before proceeding with the recipe. If there is any excess fat on the oxtails, cut them with a kitchen knife, and then drain all the liquid from the oxtails.

Read Also: Authentic Jamaican Chicken Soup Recipe

How to Perfectly Season Your Oxtails

In a mixing bowl, generously sprinkle the oxtails with a blend of salt, black pepper, paprika, allspice, onion powder, garlic powder, ginger powder, dried thyme leaves, soy sauce, and Worcestershire sauce. Massage these flavorful seasonings into the meat, either with your hands or using a large fork or wooden spoon.

Prepare the fresh ingredients, such as onions, garlic, ginger, thyme, tomatoes, scotch bonnet pepper, bell pepper, scallion, and pimento seeds. Cut them up and divide them in half. Add one portion of the fresh herbs and spices to the oxtails and rub them in thoroughly, setting aside the remaining portion for later use. Allow the seasoned oxtails to marinate for a delightful 6 - 8 hours, or if you can't wait, proceed to your preferred cooking method.

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)

• olive oil

• 2 medium leeks

• 2 sticks of celery

• 4 medium carrots

• a few sprigs of fresh thyme

• a few sprigs of fresh rosemary

• 4 fresh bay leaves

• 4 cloves

• 2 heaped tablespoons plain flour

• 2 x 400 g tins of plum tomatoes

• 275 ml porter or red wine

• 1 liter organic beef stock , optional

• Worcestershire sauce

Nutrition Per Serving

Calories - 523

Fat - 38g

Saturates - 14.2g

Sugars - 6.4g

Salt - 0.7g

Protein - 28.4g

Carbs - 12g

Fiber - 2.6g

Cooking Method

• Firstly, preheat your oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to heat it up as well.

• Once the tray is hot, carefully take it out, and then place the oxtail on it. Give the oxtail a good seasoning and drizzle a generous amount of olive oil over it.

• Toss the oxtail in the oil to coat it evenly, and then put it back into the hot oven.

• Let it cook for about 20 minutes or until it turns a beautiful golden color and gets caramelized.

• While the oxtail is cooking, prepare the leeks and celery by trimming and halving them lengthways. Then, chop them into rough 2cm chunks.

• The carrots should also be peeled and chopped into 2cm pieces.

• Take a large ovenproof casserole pan and heat 1 tablespoon of olive oil over medium-low heat. Add the leeks, celery, and carrots to the pan.

• Next, pick the leaves of thyme and rosemary, roughly chop them, and add them to the pan along with the bay leaves.

• Cook these vegetables for approximately 20 minutes or until they become soft and sweet, stirring them frequently.

• After the initial 20 minutes of cooking the oxtail, take it out of the oven and set it aside. Lower the oven temperature to 170ºC/325ºF/gas 3.

• Now, it's time to add some extra flavor to the vegetables. Mix in the cloves and flour, stirring well to combine everything.

• Pour in the tomatoes and porter (or wine) if you're using it.

• Finally, add the oxtail back to the pan along with any juices that may have collected during roasting.

• To bring it all together, cover everything with beef stock or 1 litre of cold water, and give it a good stir.

• Turn up the heat to high and bring the mixture to a boil.

• Once it's boiling, put a lid on the pan and transfer it back into the hot oven.

• Let it cook for about 5 hours or until the meat is so tender that it falls away from the bone. Remember to stir the mixture every hour or so, and add a splash of water if needed to prevent it from drying out.

• When the cooking time is up, remove the pan from the oven and allow it to cool for about 10 minutes. Now, wearing rubber gloves, take the meat off the bones and put it back into the pan. Discard the bones.

• Finally, to enhance the flavors, add a generous splash of Worcestershire sauce. Give it a taste and season with salt and pepper as desired.

• Now, your oxtail dish is ready to be enjoyed, ideally served with creamy mash and seasonal steamed greens.

How to Achieve Tender Oxtails on the Stovetop

Start by heating cooking oil in a large skillet over medium heat. Add brown sugar, quickly stirring until it melts and turns a rich dark brown. Now, introduce the seasoned oxtails, ensuring each side browns evenly for 3-4 minutes.

In the same bowl used for seasoning, add 1 cup of water and mix well. Once the oxtails are browned, pour in the water from the bowl, stir the pot, and cover it to let the meat cook for 10 - 15 minutes.

Gradually add more water to cover the meat, and allow the oxtails to cook on high heat for 2 ½ to 3 hours. Every ten minutes, stir the pot with care. Be vigilant about the water level; add more whenever needed. After approximately 3 hours, savor a small piece of the meat to check for desired tenderness. If not quite there, cook for an additional 15 minutes.

How to Make Succulent Oxtails in a Pressure Cooker

In an uncovered pressure cooker, let 3 tbsp. of sugar and 1 tsp of cooking oil caramelize. Add the seasoned oxtails and cook each side until they boast a mouthwatering brown hue. Pour in just enough water to cover the meat, about 1 inch high. Seal the pressure cooker and let the oxtails cook under pressure for 25 - 30 minutes. After 25 minutes, assess the texture to ensure it's to your liking, and if needed, continue pressure cooking for an extra 5 - 10 minutes.

Crafting the Flavorful Oxtail Gravy

Once the oxtails reach a tender state, sprinkle in half of a chicken bouillon cube, add ketchup or 1 tbsp. of brown sugar, and incorporate the remaining chopped fresh seasoning. Include drained beans into the pot and, if necessary, add more water to cover the meat.

Let the oxtails simmer on medium heat for 10 - 15 minutes, stirring occasionally. Check the gravy's consistency and taste, and if it's too thin, leave the pot uncovered for about 10 minutes to allow it to thicken. Alternatively, use 1 tsp. of cornstarch or flour diluted in 2 tablespoons of cool water to thicken the gravy.

To add that final touch of perfection, adjust the salt level to your taste and let the sauce simmer for an additional 5 minutes.

Now, savor the divine flavors of your meticulously seasoned and expertly cooked oxtails. Enjoy this culinary masterpiece to the fullest!

How long does Oxtail take to cook?

For me, the stovetop method remains a favorite, as it imparts a deep and enriching flavor to the oxtail. While it may take some time to reach that perfect tenderness, fear not, for I have a solution to spare you from long hours over a hot pot.

Save time using Pressure Cooker

For those seeking a quicker path, a pressure cooker comes to the rescue. Here are my top tips for ensuring the best results:

1. Start by searing the seasoned oxtails on the stove top before moving them to the pressure cooker.

2. Add just enough water to cover the meat before cooking.

3. Achieve perfectly tender meat in 25 - 30 minutes, though adjustments to the time can be made to suit your preferences.

How to make the best Oxtail gravy?

Crafting a mouthwatering oxtail gravy is a breeze with the right approach. Balance the flavors and find the perfect consistency with my secret formula: add lots of fresh seasoning, a hint of tomato ketchup, and a touch of broad beans, carrots, or spinners (Jamaican-style dumplings) after the oxtail has cooked.

Thicken Your Gravy with Ease

To thicken your oxtail gravy, you have two simple options: mix cornstarch or flour with a little water and add it to your stew. Cook the oxtail on high heat with the pot partially uncovered until you achieve the desired gravy consistency.

Why is Oxtail so Expensive?

Wondering why oxtail comes with a hefty price tag? Its journey from being an overlooked, inexpensive cut of beef to a revered and sought-after delicacy is a fascinating 'Rags to Riches' story. The culinary masterpiece crafted by those who cherished oxtail turned the tide, elevating it to a prized dish worthy of its premium price.

Conclusion

Jamaican Oxtail Stew is a true celebration of Jamaican culinary heritage, offering a delightful fusion of flavors that satisfy both the palate and the soul. From its humble origins to its cultural significance, this hearty stew encapsulates the warmth and generosity of the Caribbean spirit. Whether shared among friends and family or savored in a local eatery, this dish is sure to leave a lasting impression on anyone fortunate enough to enjoy it. So, roll up your sleeves, get your apron on, and embark on a culinary journey to savor the taste of Jamaica with a steaming bowl of Oxtail Stew.