Jamaican Oxtail Stew


  • 3 lbs oxtails, trimmed of fat
  • kosher salt and fresh cracked  black pepper to taste
  • 5 tbs of flour
  • cooking oil
  • 6 cloves garlic
  • 3 medium onions, chopped
  • 1 scotch bonnet or Habanero pepper, cut in half
  • 4 carrots, sliced
  • 2 ribs of celery, chopped
  • 2 cups dry red wine
  • 8 cups chicken stock
  • 2 bay leafs

There are many versions of oxtail stew in Jamaica. This is what we refer to as a standard version that is always delicious. We added red wine to the standard recipe which give the sauce a deep rich flavor. The  meat is super tender.

  • Season the oxtails with salt and pepper then dredge in the flour.
  • In a large oven proof saute pan, brown the oxtails on all sides.
  • Cover the pan and place in a 350 degree oven for 1 hour.
  • In a large stock pot add some oil along with the bay leaf, onions, carrots, garlic and hot pepper saute for about 5 minutes.
  • Add the remaining flour and stir until incorporated and starts to clump together.
  • When the mixture starts to darken add the wine and stock along with the oxtails.
  • Make sure oxtails are covered with liquid.
  • Cook using medium heat for 2 hours.
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