Oxtail Stew Recipe
A hearty oxtail stew that melts in your mouth, packed with aromatic spices, tender meat, and a touch of heat from scotch bonnet pepper. The slow simmer brings out deep, savory flavors, while the optional carrots and bell pepper add a sweet crunch. Serve it over rice and peas for a comforting, soul‑satisfying meal.
Recipe by @matthewchincreative· Structured by ReelsMeals
From: Facebook(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 lb oxtail
- 2 cups vinegar
- 1 each lime
- 2 tbsp browning sauce
- 1/4 cup brown sugar
- 2 tsp browning sauce
- 2 garlic cloves
- 1 tbsp ginger
- 3 tbsp thyme
- 1/4 cup green onions
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp cajun seasoning
- 2 tbsp allspice
- 1 tbsp all purpose seasoning
- 1/4 cup carrots
- 1 each bell pepper
- 1/2 cup yellow onion
- 2 tbsp olive oil
- 2 cups beef stock
- 1 each scotch bonnet pepper
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 each bay leaves
- 1 cup butter beans
Instructions
- 1Place the oxtail pieces in a large bowl, add vinegar and lime, and scrub to clean. Drain the liquid and rinse the meat thoroughly.
- 2In a separate bowl, combine browning sauce, brown sugar, minced garlic, minced ginger, thyme (stems removed), sliced green onions, garlic powder, paprika, Cajun seasoning, allspice, all‑purpose seasoning, optional finely diced carrots, bell pepper strips, and diced yellow onion. Mix well and marinate the oxtail in this mixture for 2–4 hours in the refrigerator.
- 3Remove the oxtail from the refrigerator, letting excess marinade drip off. Heat a large Dutch‑oven over medium‑high heat and add olive oil.
- 4Add the oxtail pieces to the pot and sear until each side is dark brown, about 5–7 minutes per side.
- 5Stir in the marinated vegetables and spices, mixing until evenly combined with the meat.
- 6Pour in beef stock, ketchup, soy sauce, the whole scotch bonnet pepper, and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2–4 hours until the meat is completely tender.
- 7Approximately 30 minutes before the stew is done, add the butter beans and continue to simmer until the beans are heated through and tender.
- 8Remove the pot from heat, discard the bay leaves and scotch bonnet pepper if desired, and let the stew rest for 30 minutes before serving. Serve over rice and peas, with optional fried plantains on the side.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Allow the oxtail to marinate for 2–4 hours in the refrigerator before searing.
Sear Until Dark Brown
Sear each side of the oxtail for about 5–7 minutes to develop color before adding liquids.
Add Beans Near End
Stir in the butter beans about 30 minutes before the stew finishes cooking.
Rest Before Serving
Let the finished stew rest for 30 minutes after removing from heat.
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Frequently asked questions
- How long does it take to make Oxtail Stew?
- About 3 hours 15 minutes in total: 15 minutes of prep and 3 hours of cooking.
- How many servings does this Oxtail Stew recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Oxtail Stew recipe come from?
- It was shared by @matthewchincreative on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.