November 1, 2014

 
This dish is the overall favorite in my family. I call it the great family connector. That’s because when word goes out that I’m making Oxtail and Rice, everyone shows up for dinner! Oxtail is a must-have dish at every Jamaican restaurant, whether it’s take-out and dine in. In  my family it’s comfort food. Every Jamaican cook has their own way of making it, and I put lima beans in my recipe, though others don’t. The prep is easy but it does take time to cook … between two and two-and-a-half hours. How do you know it’s ready? The meat should be tender and falling off the bone! Pair it with steamed rice and a side salad and you’re good to go.

Every Jamaican cook has their own way of making Oxtail Stew. I put curry powder in this recipe, which is different but delicious!

Ingredients

3lbs Oxtail
1 1/2tsp Salt
1tsp Black pepper
3 Tbsp curry powder
2  Cloves garlic
2 Tbsp Cooking oil
2  Medium onions, sliced
1 tsp Dried thyme (or 1 Tbsp fresh thyme leaves)
1 Tbsp hot pepper sauce
2 Tbsp Tomato ketchup
1 tsp Wocester sauce
3 cups Water
1 Can (190z)  Lima beans (also called butter beans), drain and set aside liquid

Instructions

1. Season oxtail with salt, black pepper, 2 Tbsp curry powder and garlic

2. Place sliced onions on top, cover and place in refrigerator overnight or for at least for 2 hours before cooking

3. While heating oil in heavy saucepan remove onions from top of meat

4. Add oxtail to the  sauce pan and sear to seal in juice

5. Add 1 cup of water, thyme and onion. stir. Stir in hot pepper sauce, tomato ketchup and worcestershire sauce; cook for 5 minutes.

6. Add 1 Tbsp curry powder; stir. Add 2 cups of water (enough water to just cover meat); cover and simmer until meat is tender  (2 to 2 1/2 hours). TIP: The meat should be so tender it’s falling off the bone

7. Add lima beans (with half their liquid) to the cooked meat and stir

8. Raise heat and bring to a rapid boil until gravy thickens, stirring at intervals so that no sticking or burning occurs. Remove from heat.

Serve with steamed white rice and a mixed green salad

 

Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

41 Comments

  • Reply
    jodi-ann
    April 21, 2012

    i love how you show your cooking style, im trying to learn to cook for my mom and my self. since i no longer live with my dad, he use to show me little things to do
    so thank you

    • Reply Cook Like A Jamaican
      April 23, 2012

      Hi Jodi-Ann,
      Thank you for getting in touch! Great to hear from you. I’m glad you’re finding my website helpful!
      Blessings, Fay

    • Reply
      NeGail
      September 8, 2013

      These were the best oxtails I have ever made!!! Thanks for sharing…

  • Reply
    Jennifer
    October 24, 2012

    Thank you so much for sharing these recipes.your family is so blessed to have you.

  • Reply
    Sharee Mobley
    December 12, 2012

    Hi Faye,

    I’m so excited that you have this recipe on your website, I’ve asked many Jamaicans about this recipe and I haven’t gotten it yet, but now I do thanks to you! I love to cook and I love when food is good and tastes like love has been cooked into it. I’m so excited and I can’t wait to cook this for my family.

    Thanks so much! Stay blessed!

    Sharee Mobley
    Lehigh Acres, FL

  • Reply
    Chris
    December 21, 2012

    You videos are terrific for the novice.
    My Jamaican friends never give up their recipes.
    I just found out what “food” (dumplings) meant at Negril on Thursday.
    Didn’t know you could ask for it. They have been holding out on me for 10 years.

  • Reply
    oba lumumba
    January 18, 2013

    mama you need to tell what temperature to cook the meat -please

    • Reply Cook Like A Jamaican
      January 18, 2013

      Hi Oba, I hope this helps:

      Sear meat on High
      Simmer stew on Medium-Low
      Bring stew to a boil on High

      • Reply
        Frankie Wright
        January 18, 2013

        Thanks for posting this recipe. It looks like a recipe that I could handle. I have my oxtails thawing out right now so I can season and marinate them. I plan on cooking them for Sunday dinner. I will make sure I come back and post how things turned out. Have a great day!

  • Reply
    Debra
    January 20, 2013

    I’m looking for the recipe my mother-in-law used to make. I don’t remember tasting curry in hers but I remember she added dried pimento berries. Will it taste ok if I leave out the curry and use the pimento instead? Or maybe it’s better if I leave the curry in and add the pimento? I don’t know how to cook so your advice would be appreciated!

    • Reply Cook Like A Jamaican
      January 20, 2013

      Hi Debra,
      Thank you for getting in touch. This is my recipe for Oxtail Stew and I like to include curry powder. Better known is the Brown Stew version that I I hope to share this year. In the meantime you’re best follow this recipe as written for the best results. Blessings, Fay

  • Reply
    Lucinda
    February 13, 2013

    The oxtail at my supermarket is in big pieces. Yours looks like it is in smaller pieces. Should I have the butcher cut it smaller for me?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      February 19, 2013

      Hi Lucinda,
      Yes, you may want to scope out smaller pieces of oxtail, which are be closer to the end of the tail. Otherwise, yes, ask the supermarket butcher to chop the larger pieces. Blessings, Fay

  • Reply
    Lyvvel
    February 14, 2013

    I love this Dish! Thanks for sharing all these wonderful recipes, I love Caribbean food coming from a family on my dads part that always had big gatherings complimented with the works, table full packed with it. Only trouble I had was leaving knowing that I would not get to experience all those flavors till the next event or get together. I am so Happy I came across this website its going to teach me so much , I cook a little already however these recipes really do help with what i look to call reassurance.

    Thanks once again x
    Lynvel
    Oxford, England.UK

  • Reply
    rob
    March 30, 2013

    can neck bone be replaced for oxtail?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      April 3, 2013

      Hi Rob, what kind of neck bone are you referring to? I suppose you can use any kind of meat that can be braised like lamb, goat or beef. But for it to be oxtail stew you’ll need to use oxtail. Blessings, Fay

  • Reply
    Kara
    September 2, 2013

    I tried the oxtail recipe last night – it was a big hit! I have also tried your brown stew chicken recipe in the past. I was never able to cook these before I found your website. Thank you for making easy to follow, delicious recipes!

  • Reply
    NeGail
    October 12, 2013

    The best oxtails that I have EVER made in my life!!! Thanks for sharing…

  • Reply
    Ann
    November 5, 2013

    Can this be made in a slow cooker?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      November 12, 2013

      Hi Ann,
      Though I’ve never made it in a slow cooker I’m sure it would be perfect. You may have to brown the meat before to make sure you get nice flavour. Let me know how it works out! Fay

      • Reply
        AJ Burroughs
        March 2, 2014

        I’ve used a slow cooker to make this before – as Fay indicated you have to brown/sear the meat first, then put in slow cooker with seasonings, leave beans out until meat cooked. I leave it overnight on Low and the gravy comes out great.

  • Reply
    Shayl
    November 18, 2013

    Great recipe i love the step by step instructions. can a pressure cooker be used?

    • Reply Fay & Angela
      Fay & Angela
      May 26, 2014

      Hi Shayl,
      I tried this recipe in a pressure cooker once I it was not to my liking. I found the that the bones became soft. Fay

  • Reply
    Hollie
    January 10, 2014

    Love this recipe. Very easy to do I even sent my mum the link and she now can cook oxtail to x

  • Reply
    John
    January 26, 2014

    Warmed up a dreary wet British day

    I saw someone cooking ox tail on a tv programme so I searched it and I found your recipe, Fay, I wasn’t disappointed.

    I thought it was interesting how you didn’t add a stock cube, which no looked at it, it doesn’t need because of the ox tail bones which adds such a depth an rich flavour to the sauce.

    I’m always worried that I make things too spicy but my wife would be the first to tell me and I think it was just right.

    This recipe will go in my repertoire but the credit will go to you.

  • Reply
    Winnie
    March 4, 2014

    Fay,

    Thank you so much for your wonderful recipes. I just made this and while making it, I kept on checking b/c I can hardly wait to taste it. It is even more delicious than I imagined it to be. I made your coconut rice yesterday too. It is absolutely delicious. I am not a cook at all – and I followed your recipe and it is too die for!!!!!

  • Reply
    Brumany Shirley
    April 18, 2014

    Hi, if I use a slow cooker do i put 3 cups of water?

    • Reply Fay & Angela
      Fay & Angela
      April 19, 2014

      Hi Shirley,
      I’ve never used a slow cooker to make oxtail before. However, here is a tip I found when using a slow cooker: Because the slow cooker generates steam that doesn’t escape, there will be more liquid in the food when it’s finished cooking than when it started. If you create or adapt a recipe for the slow cooker, decrease (by as much as half) the amount of liquid you normally use in the dish. Hope that helps, Blessings, Fay

      • Reply
        Brumany Shirley
        April 21, 2014

        Ok thank you so much I will try that . I made the chicken soup recipe a few weeks ago and received many compliments on this soup . I was never comfortable making soup but your recipe made it so easy to follow .. Thanks again .

  • Reply
    Mireille Monteil
    June 4, 2014

    I do the same thing and I loooooove it… Being different is sometimes better…. Yummylicious!

  • Reply
    Christina
    June 14, 2014

    Thank you so much for sharing your recipe. This recipe for oxtail stew is our family favorite. Comfort food at its finest and a crave worthy recipe!

  • Reply
    Dawna
    June 26, 2014

    When you state hot pepper sauce, what exactly are you using? I have ground hot peppers and hot sauce like Frank’s hot sauce. Is the latter what you are referring to? Something like Franks?

    • Reply Fay & Angela
      Fay & Angela
      August 24, 2014

      Hi Dawna, I’m referring to a West Indian hot pepper sauce but you can use any hot sauce your like. Fay

  • Reply
    Heather
    July 17, 2014

    Hello Auntie Fay, so nice to see you and all the great recipes.

  • Reply
    Harold
    July 18, 2014

    BLESSINGS! TO YOU FAY,I’M HAROLD! I. JUST ADORE YOUR STYLE OF COOKING AND I’M NOW COOKING MY FAVORITE THE OXTAIL FOR THIS EVENING.MY DATE SHALL BE VERY INTO HER MEAL AS I FOLLOWED YOUR DIRECTION STEP BY STEP.SO AWESOME ,SO GREAT AND OH SO! GOOD YES MON! I’M AN A AMERICAN! LOL!

  • Reply
    Vonnie
    July 24, 2014

    Thanks so much for this recipe…Oxtail came out so good and juicy… Thanks so much

  • Reply
    July 26, 2014

    Dear Fay, What a fantastic recipe, this is the 2nd time I have made it (didn’t leave overnight the 1st time). Friends and family love it. You have made a London girl very happy. Love Vanessa xx London, England

  • Reply
    Shon
    August 9, 2014

    Hello Fay, I used this recipe to cook my oxtails yesterday and it was so delicious. The favors was all there. Thank you so much for sharing all these wonderful recipes. I also cooked the rice and peas to go along with the oxtail and it was also a success.

    Thanks again

  • Reply
    Amy
    August 25, 2014

    Faye ever single recipe I have tried of yours has turned out amazing..and u make it so easy to follow and understand. Truly appreciate it. Yummy

  • Reply
    Julia
    September 23, 2014

    Hello Fay…. I am spanish but my boyfriend is jamaican. I am obsessed with jamaica food and i would love to learn how to cook. Let me tell you yhat i love your videos and i have already tried some of your recipes. So far everything have come out delicious, thank you for that. This recipe i have never tried it before because of the lenght of time that takes to make it, but im gonna try it soon since is one of my favorites. My questions is, if i decide not to use curry, will i need to add or substract any other of the ingredients?? I will apreciate your help on this one. Thank you again and congratulations with your channel, i love it. Julia.

    • Reply Fay & Angela
      Fay & Angela
      October 3, 2014

      Hi Julia,
      Glad to hear you’re cooking Jamaican and loving it. Traditional oxtail does not include curry, that’s just my twist. Instead of omitting the curry try my Brown Stew Oxtail recipe, which is more traditional and doesn’t use curry powder.
      Blessings, Fay

Leave a Comment

Please type the characters of this captcha image in the input box

Please type the characters of this captcha image in the input box