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Jamaican Oxtail Stew

Prep Time 7 mins
Cook Time 2 hrs 30 mins
Course Main Course


  • 2 tbsp Rapeseed oil
  • 1 Kg Medium size oxtail 
  • 1 Onion finely chopped
  • tbsp Garlic minced
  • 1 Dried Thyme
  • 1 tbsp Smoked Paprika
  • 1 tbsp Tomato Paste 
  • 1 tsp Curry Powder
  • 1 Can Butter Beans or any other available white bean you may have 
  • 80 g Mushrooms
  • 1 tsp 1 tsp Chilli Oil or 1 whole habanero chilli 
  • 1 tsp Worcestershire Sauce
  • ½ tsp Salt 
  • Pepper to taste
  • 5 Cups Water at extra if needed
  • Corriander garnishing


  • Season oxtail with, salt and pepper and set aside. Then in a large saucepan, heat some rapeseed oil over medium heat and sauté the oxtail until it is completely browned. 
  • Add onions, garlic, thyme, smoked paprika, curry powder, Worcestershire sauce, and chilli oil and cook for about 1 minute. 
  • Then add tomato paste then continue to cook and stir for another 2 minutes before pouring in the water. 
  • Bring the water to a boil and leave to simmer for about 3 hours or until the oxtail is falling off the bone.
  • When oxtail is nearly ready, add beans, mushrooms and carrots and continue to cook for a further  10 minutes.
  • Eat with rice and garnish with coriander.
Keyword Beef, Oxtail, Oxtail Stew