Birdseye view of Jamaican oxtail stew on a plate with a purple background
Jamaican Oxtail Stew by Jaime Randle of Coco Bred

Coco Bred is a Brooklyn restaurant run by a Jamaican-born, New York-raised team using old recipes to tell a new story about Jamaican cuisine. Join Jaime Randle of Coco Bred as she shops at the Westport Farmers' Market for Jamaican Oxtail Stew!

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INGREDIENTS
  • 2.5 lb Oxtail pieces
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon brown sugar
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground black pepper
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1" piece of ginger, minced
  • 1 small bunch of thyme
  • oil
  • 1 tablespoon allspice berries 
  • 1 Scotch bonnet pepper, pricked a few times with a fork
  • water
  • 2 tomatoes, diced and reserved for the next day
  • 1/2 cup scallions, chopped and reserved for the next day
DIRECTIONS
  1. Soak and rinse meat in a bowl with water and vinegar (1 part vinegar to 2 parts water) 
  2. Pour off water and add Worcestershire sauce through thyme to oxtail, mix together, and allow to marinate overnight or for at least 4-6 hours.
  3. Heat a heavy-bottomed pot and cover the bottom with oil.
  4. Before cooking, brush off all marinade ingredients. Brown oxtail pieces on all sides. 
  5. Once brown, set oxtail aside.
  6. Add marinade ingredients to the pot, cook for 7-10 minutes or until onions are translucent. 
  7. Return oxtail pieces to the pot along with thyme, allspice berries, and Scotch bonnet pepper. Cover with water and bring to a boil. 
  8. Simmer for 1.5 hours. Add tomatoes, scallion, and more water to cover if necessary.
  9. Bring back to a boil and simmer for another 1.5 hours or until the meat is tender and ready to fall off the bone. 
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