Jamaican Oxtail Stew
4 hours
6-8 servings
Perfect Wine Pairings
•Argentine Malbec - Bold tannins match rich meat
•Côtes du Rhône - Peppery Syrah complements
•Rioja Reserva - Aged complexity mirrors stew
Ingredients
- 4 lbs oxtails, cut into 2-inch pieces
- 3 tablespoons browning sauce (or soy sauce)
- 2 tablespoons all-purpose seasoning
- 1 tablespoon dried thyme
- 6 cloves garlic, minced
- 2 large onions, diced
- 4 scallions, chopped
- 1 scotch bonnet pepper, whole
- 2 carrots, cut into chunks
- 1 can (15 oz) butter beans, drained
- 4 cups beef stock
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 3 tablespoons vegetable oil
- 2 tablespoons cornstarch (optional, for thickening)
- Salt and black pepper to taste
Instructions
- Season oxtails with browning sauce, all-purpose seasoning, thyme, garlic, salt, and pepper. Marinate for at least 2 hours or overnight in refrigerator.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown oxtails in batches until deeply caramelized, about 5 minutes per side. Remove and set aside.
- In the same pot, sauté onions and scallions until softened, about 5 minutes.
- Add tomato paste and cook for 2 minutes, stirring constantly.
- Return oxtails to pot. Add beef stock, ketchup, Worcestershire sauce, and whole scotch bonnet pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3-3.5 hours until oxtails are fork-tender and falling off the bone.
- Add carrots and butter beans in the last 30 minutes of cooking.
- If sauce is too thin, mix cornstarch with 2 tablespoons water and stir into stew. Simmer 5 minutes to thicken.
- Taste and adjust seasoning. Remove whole scotch bonnet before serving.
- Serve over white rice or with rice and peas.
Chef's Tips
- • Ask your butcher to cut oxtails into even 2-inch pieces for uniform cooking
- • Don't skip the browning step - it creates the deep mahogany color
- • Low and slow is key - oxtails need time to break down collagen
- • This dish tastes even better the next day as flavors meld
- • The gelatinous richness demands a bold red wine with structure
Wine Pairing Notes
Oxtail's gelatinous richness and long-braised depth call for substantial red wines with enough tannin and body to match. Malbec from Mendoza offers blackberry fruit and firm tannins that cut through the richness while complementing the savory gravy. Côtes du Rhône brings peppery Syrah notes that echo the stew's spice. Rioja Reserva contributes aged complexity with vanilla and leather notes that mirror the long cooking process. Serve these wines at cellar temperature (60-65°F) to fully appreciate their structure.