The oxtail stew is a true soul food, comfort food, and it’s so flavorful and tender. It is a hearty soup dish that features Oxtails, carrots, and Potatoes. When I tried the Oxtail stew for the first time, I must say my taste buds went into praise.
This recipe is an uncomplicated one pot recipe just like the Nigerian Stew, it comprises of Tomatoes, Red bell peppers and some other spices that are used for the Nigerian stew. This recipe calls for browning the oxtails in Oil. Browning the oxtails before cooking them gives the stew an extra flavor boost.
If you are familiar with my recipes, I usually like to prepare my food to my taste and liking, and this stew is no exception. I have made some tweaks to it so it might look a bit different from the popular Jamaican oxtail stew but of course no compromise in taste!
Oxtail stew is often served with White rice but can be eaten with rice and beans, Spaghetti, Couscous, and more…
- I used baby carrots, however, you can use large carrots but be sure to cut them into small uniform pieces with the potatoes so that they can cook evenly.
- You can substitute the roots with any other vegetables like sweet potatoes, squash or any other vegetables of your choice or leave the vegetables out and serve as is.
Watch Oxtail Stew on Youtube:
Best Oxtail Stew (Jamaican Style)
- 4 Lb Oxtail
- 1 Tsp Thyme
- Salt To Taste
- 4 Tbsp Oil
- 2 Tsp Curry powder
- 2 Tsp seasoning powder
- 3 Green Onions chopped
- 1 Cup baby Carrot
- 1/2 pound Potato cut into chunks
- 6 Cups beef stock
- 2 Diced Tomatoes Diced
- 1 Red bell pepper Diced
- 1 Onion Diced (Large)
- 1 Scotch Bonnet Chopped
- 3 Cloves Garlic
- Cayenne Pepper to taste
- 2 Bay Leaves
- 1 Tsp Paprika
- Water as needed
- 4 Tbsp Tomato paste
- Season the Oxtails with Thyme, Curry powder, Paprika, seasoning powder, Scotch bonnet, Garlic, Oil, and salt to taste and rub all the seasoning together with the meat. Let it marinate for at least 20minutes or overnight
- Heat the Oil in a pan over high heat till it becomes hot, add the Onions. Stir fry until the Onions becomes translucent. Add the bay leaves and stir-fry until and the aroma pops out.
- Place the oxtails in a single layer inside the pot. Sear and turn occasionally until the oxtail is uniformly golden brown on all sides.
- Add the Tomato paste, Cayenne pepper, Tomatoes, Red bell pepper, Onion, and stock. Stir everything together and leave to boil for about an hour and 15 minutes checking on it and stirring it about every 20 minutes (to prevent it from burning).
- Add the potatoes and carrots and leave to cook for about 15 minutes or till the potatoes become tender.
- Garnish with Green Onions and serve immediately over a plate of Rice while still very hot.
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