Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
  • Recipes

  • Jamaican Inspired Oxtail Stew

Jamaican Inspired Oxtail Stew

Jamaican Inspired Oxtail Stew

By Sea IslePublished on 12 August 2026The secret to unbeatably rich, fall-off-the-bone oxtail is all in the slow cook. Brought to you by Sea Isle, they've braised this iconic cut low and slow with fragrant herbs, subtle spices, and a deep, savory broth to draw out every drop of flavor. Generous, comforting, and packed with melt-in-the-mouth goodness, it’s the ultimate weekend feast to bring straight to the dinner table.
Shop for ingredients

Time and servings

3 hrs 20 minsTotal time
4Servings
20 minsPrep time
3 hrsCooking time

Ingredients

  • 1.5 kg oxtail
  • 3 tbsp vegetable oil
  • 2 large onions, chopped
  • 4 garlic cloves, crushed
  • 1L beef stock
  • 2 thyme sprigs
  • 2 bay leaves
  • 2 large carrots, peeled and sliced
  • 1 x 400g tin butter beans
  • 2 tbsp tomato purée
  • 1 Scotch bonnet pepper, whole, optional
  • parsley, to garnish, optional

Method

  • Step 1

    Rinse the oxtail pieces under cold water, then pat dry with kitchen towel. Heat the vegetable oil in a large pot or casserole dish over a medium-high heat. Brown the oxtail in batches on all sides, then remove from the pot and set aside

  • Step 2

    In the same pot, add the chopped onions and crushed garlic. Sauté over a medium heat until the onions are soft and translucent.

  • Step 3

    Pour a splash of the beef stock into the pot to deglaze, scraping up any browned bits stuck to the bottom.

  • Step 4

    Return the browned oxtail to the pot. Add the thyme sprigs, bay leaves, carrots, potatoes, butter beans, tomato purée and Worcestershire sauce.

  • Step 5

    Pour in enough of the remaining beef stock to cover the oxtail and vegetables. Add the whole Scotch bonnet pepper, if using, and season with salt and pepper.

  • Step 6

    Bring the stew to a boil, then reduce the heat to low, cover with a lid and simmer for 2.5–3 hrs or until the oxtail is tender and the flavours have combined, stirring occasionally.

  • Step 7

    Discard the Scotch bonnet pepper and bay leaves before serving. Taste and adjust the seasoning with extra salt and pepper, if needed.

  • Step 8

    Garnish with fresh parsley, if you like, and serve hot on its own or with rice and beans or bread.