Jamaican Oxtail Stew


  • 2 ½ pounds of oxtail, trimming the excess fat
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of salt
  • 1 tablespoon of garlic and herb spices
  • 1 tablespoon of sugar
  • 1 teaspoon of Grace browning sauce (sugar, water, caramel, salt)
  • ¼ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 2 carrots, peeled and sliced thick
  • 2 celery stalks, sliced
  • 1 chopped onion
  • 4 cloves of garlic, mashed
  • 3 cups of beef broth
  • 1 bunch of thyme
  • 1 sprig of rosemary
  • 1 bay leaf
  • 2 tablespoons butter

Recipe Preparation:

  1. In a shallow baking dish add in the oxtails and rub with Worcestershire sauce, soy sauce, salt, garlic and herb seasoning, browning sauce, sugar, paprika, and both types of pepper to create a sauce. Remove any excess from the dish.
  2. Place a Dutch oven or large pan over high heat and sear the outside of the oxtail in vegetable oil until it changes color to a golden brown hue, about 3 minutes. Remove the oxtails, and set them aside.
  3. Using the same Dutch oven/ or pan, sauté your carrots, garlic, celery, and onion until they soften, about 5 minutes. Start to add your beef broth, thyme, rosemary, and bay leaf. Bring the mixture to a boil then add in your oxtails.
  4. Reduce to medium-low heat and cover. Simmer until the oxtail is completely tender and falls apart for approximately 3 hours.
  5. Once the oxtail is tender and succulent, you can remove the lid and increase the heat. Stir the mixture from time to time and wait for the sauce to thicken for about 5 minutes or so.