Slow Cooker Jamaican Oxtail Stew
Ingredients
- 4 sprigsgreen onions)
(chopped
- 1 tspginger)
(minced
- 2 clovesgarlic)
(minced
- 2 tspbrown sugar
- 3 tspworcestershire sauce
- 1 tspsoy sauce
- 2 tspbrowning
- 1 tspallspice
- 1 tspcurry powder
- 1 tsppaprika
- ½ tspsalt
- 1 tspblack pepper
- 2 ½ lboxtail)
(chopped into about 2 inch cubes
- 2 mediumcarrots)
(chopped into small disks
- 1 canlima beans)
(also called butter beans
- 1 mediumonion)
(chopped
- 1scotch bonnet pepper)
(seeded and minced, or leave whole if you want an even milder stew
- 2 ½ cbeef broth
- 1 tbspketchup
- 4 sprigsfresh thyme
- 2 clovesgarlic)
(minced
- 2 tspcornstarch
- 4bay leaves
- 3 tbspvegetable or canola oil)
(plus more if needed
Directions
- 1
Mix together all the ingredients for the marinade except the green onions, in a large bowl.
- 2
Add the oxtails and green onions to the bowl and use a spoon to mix and coat the oxtails with the marinade.
- 3
Cover the bowl. Put the bowl in the fridge and let the meat marinade overnight.
- 4
When making the stew, take the oxtails out of the bowl and transfer onto a clean plate. Remove any green onions that are stuck to the oxtails and put them back in the bowl with any of the remaining marinade.
- 5
Heat 1 tablespoon of the oil in a large pan on the stove over medium heat. Saute the chopped onions and minced garlic in the pan until the onions are translucent (about 1 minute).
- 6
Remove the onion mixture from the pan. Pour the remaining 2 tablespoons of oil onto the pan. Once the oil is heated (this should take a few seconds), add the oxtails to the pan and brown them on each side; you might have to do this in batches. Add more oil to the pan if you're browning the oxtails in batches.
- 7
Once all sides of the meat have browned, remove the meat from the pan and set aside on a clean plate.
- 8
Pour 2 cups of the beef broth into the pan. Bring the broth to a boil and deglaze the pan by using a wooden spoon to scrape the brown bits from the bottom of the pan.
- 9
Place the oxtails in a slow cooker. Add the carrots, sauteed onions, and Scotch bonnet pepper to the oxtails. Pour the broth from the pan onto the oxtails as well as the reserved marinade left in the bowl.
- 10
Mix the cornstarch with the remaining ½ cup of beef broth in a bowl until the mixture is smooth. Mix in the ketchup to the cornstarch "sludge". Add this mixture as well as the thyme and bay leaves to the ingredients in the slow cooker.
- 11
Use a wooden spoon to gently mix all the ingredients in the slow cooker together.
- 12
Place the lid on the slow cooker. Set the temperature indicator on the slow cooker to low and the timer to 8 hours.
- 13
Drain and rinse the lima (butter) beans from the can an hour before the stew is done cooking. Add the beans to the oxtail stew and let the stew cook for the remaining hour.
- 14
Remove the thyme stems and bay leaves from the oxtail stew once the stew is done cooking. Serve the stew with Jamaican rice and peas or white rice.
Slow Cooker Jamaican Oxtail Stew
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About this Recipe
Craving the soulful depth of an authentic Jamaican oxtail stew, but without the fuss? This slow cooker version brings you the rich, delicious flavors of the Caribbean with remarkable ease.
Why This Recipe Works
This recipe shines by transforming a classic, slow-cooked delicacy into an effortlessly manageable meal. The magic of the slow cooker tenderizes the oxtail to perfection, infusing every bite with savory spices and aromatic vegetables. It's an easy way to achieve that deeply satisfying, fall-off-the-bone tenderness that makes oxtail stew so beloved.
What to Expect
Prepare for a truly comforting experience with this Jamaican oxtail stew. You'll be greeted by incredibly tender oxtail, bathed in a thick, savory sauce that's rich with notes of allspice, garlic, and a subtle sweetness from brown sugar. The hearty carrots and creamy lima beans (also known as butter beans) add delightful texture and absorb the complex flavors, while a hint of heat from the scotch bonnet provides a gentle warmth. Each spoonful delivers a taste of the Caribbean, perfect for a cozy evening. With 624 calories per serving, this is a substantial and satisfying main course.
Customization & Variations
To adjust the spice level, you can leave the scotch bonnet pepper whole or omit it entirely for a milder stew; mincing it will increase the heat. While oxtail is traditional, you can explore other slow-cooking cuts if desired, though the unique richness of oxtail is key to this dish's character. If you're out of fresh thyme, a smaller amount of dried thyme can be used, but fresh offers a brighter flavor.
Serving & Context
This hearty slow cooker Jamaican oxtail stew is a magnificent centerpiece for a comforting family dinner or a special gathering. Serve it alongside your favorite starchy side to soak up every drop of the delectable sauce.