Slow Cooker Jamaican Oxtail Stew – Meals by Mavis

Easy jamaican oxtail recipe slow cooker

Video Easy jamaican oxtail recipe slow cooker

I got my first slow cooker last year and have become a fan of slow cooker. I’ve made this slow-cooking Jamaican oxtail stew several times and I love it. I got this huge batch of bulltails from the butcher, divided it into portions, and kept them in the freezer for when I crave oxtail stew, which is very often. This stew is so easy to make in the slow cooker that I can put it together in the morning before work, let it cook in the slow cooker while I’m working and it’s ready just in time for dinner.

How to make this Jamaican

oxtail stew

Required ingredients

I used 2.5 pounds of oxtail for this stew, but you can use less if you have a small slow cooker (mine seats 7 quarts). Have the butcher cut the oxtail into cubic pieces of about 2 inches for you. You will need the following to make the oxtail marinade: 4 sprigs of green onions (chopped), 2 teaspoons brown sugar, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon allspice, 1 teaspoon soy sauce, 3 teaspoons Worcestershire sauce, 2 teaspoons dorado, 1 teaspoon ginger (chopped), 2 cloves of garlic (chopped), 1 teaspoon of curry powder and 1 teaspoon of paprika.

For the oxtail stew itself, you will need the following: 2 medium carrots (chopped into small discs), 1 can of lime beans (also known as butter beans), 1 medium onion (chopped), 1 Scotch pepper (seeded and chopped, or leave it whole if you want an even smoother stew), 21/2 cups beef broth, 1 tablespoon ketchup, 4 sprigs of thyme, 2 cloves of garlic (chopped), 2 teaspoons of cornstarch, 4 bay leaves and 3 tablespoons of vegetable or canola oil (and more if needed).

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Marinate meat overnight

In a large bowl, mix brown sugar, salt, black pepper, allspice, soy sauce, Worcestershire sauce, browning, ginger, garlic, curry powder, and paprika with a spoon. Trim any excess fat from the oxtails. Add the oxtails and green onions to the bowl, use the spoon to mix and cover the oxtails with the marinade. Cover the bowl and put it in the fridge to let the meat marinate overnight.

Before using the slow cooker

Remove the bowl from the fridge on the day you are making the oxtail stew. Take the oxtails out of the bowl and transfer them to a clean plate. Remove the green onions that are stuck to the oxtails (we do not want them to burn when we are browning the meat) and leave them aside in the bowl along with any marinade left in the bowl. Heat 1 tablespoon of oil in a large skillet on the stove over medium heat. Sauté the chopped onions and chopped garlic in the pan until the onions are translucent (about 1 minute).

Remove the onion mixture from the pan. Add the remaining 2 tablespoons of oil to the pan. Once the oil is hot (this should take a few seconds), add the oxtails to the pan and brown them on each side; You may have to do this in batches, depending on how big your pan is. Add more oil to the pan if you are browning oxtails in batches.

Remove the meat from the

pan and leave it on a clean plate, once all sides of the meat have been browned. Pour 2 cups of the meat broth into the pan. Boil the broth and deglaze the pan using a wooden spoon to scrape the brown pieces from the bottom of the pan.

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Slow cooker instructions

for Jamaican oxtail


To cook the stew in the slow cooker, place the oxtails in the slow cooker. Add carrots, sautéed onions and Scotch pepper to bulltails. Pour the broth from the pan over the oxtails, as well as the reserved marinade in the bowl. Use a spoon to mix the cornstarch with the remaining 1/2 cup of beef broth in a bowl. Mix the ketchup with the cornstarch “mud”. Add this mixture as well as thyme and bay leaves to the ingredients in the slow cooker. Use a wooden spoon to gently mix everything.

Place the lid on the slow cooker. Set the slow cooker temperature indicator to low and the timer to 8 hours. Drain and rinse the lima (butter) beans from the can an hour before the stew finishes cooking. Add the beans to the oxtail stew and let the stew cook for the remaining hour. Remove thyme stalks and bay leaves from oxtail stew once the stew has finished cooking. Serve the stew with cooked white rice or Jamaican rice and peas. Enjoy!


  • If you get oxtail that has a lot of fat, trim most of the fat so that the stew is not greasy. You can also remove any fat you get on top of the stew after you’ve finished cooking.
  • If you have trouble finding lima beans,

  • you can substitute them with canned rapini or
  • white beans.

  • Rapini beans tend to be firmer than lima beans, so if you’re using them as a substitute, add them to the oxtail stew about 2 hours before the stew finishes cooking so they’re as tender as meat
  • .

  • You can substitute Scotch pepper with habanero pepper (the closest substitute) or other chilies such as serrano pepper or Thai red chiles.
  • Add another teaspoon of cornstarch if you want a thicker stew.

Other Caribbean Recipes You Can Enjoy

  • Jamaican rice and peas

  • Jamaican brown chicken stew

  • Caribbean macaroni cake


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