Jamaican Oxtail Stew Slow Cooker Recipe (Guide)

Let’s dive into one of the most comforting, hearty, and soul-satisfying dishes you can make at home: Jamaican Oxtail Stew. This dish is more than just food-it’s an experience. Imagine rich, tender oxtail pieces that have been slowly cooked until they practically fall off the bone, swimming in a luxuriously savory, deeply flavored gravy, spiked with the aromatic warmth of traditional Jamaican spices. Every bite is a little journey to the Caribbean, full of texture, depth, and comfort.

And here’s the magic: by using a slow cooker, you get to set it and forget it. You’ll come back hours later to a kitchen that smells like a Caribbean feast is underway, with oxtail that’s so tender it melts in your mouth. Slow cooking gives the meat time to absorb the spices and aromatics fully, creating a rich, unctuous sauce that’s almost sinful in its deliciousness.

Whether you’re cooking for a family gathering, impressing friends, or just treating yourself, this recipe is a game-changer. Plus, it’s versatile enough to customize for your taste, which we’ll cover later.

Jamaican Oxtail Stew Slow Cooker Recipe

This recipe is all about layers of flavor built gradually over time. Unlike quick cooking methods, slow cooking allows the collagen in the oxtail to break down, giving the stew a natural thickness and silky texture. You’ll get a sauce that clings to every piece of meat, packed with bold Caribbean notes.

This slow cooker method is perfect for:

• Busy weekdays-prep in the morning, come home to dinner ready
• Entertaining-let your slow cooker do the work while you socialize
• Meal prepping-oxtail reheats beautifully, and flavors develop even more over time

Ingredient List

Here’s everything you’ll need for the classic Jamaican oxtail stew:

• Oxtail: 2-3 pounds, cut into pieces (the star of the dish, rich in flavor)
• Vegetable oil: 2-3 tablespoons for browning
• Onions: 1 large, chopped
• Garlic: 4 cloves, minced
• Scallions: 3-4 stalks, chopped
• Carrots: 2 medium, sliced
• Bell peppers: 1-2 (red or green), diced
• Tomato paste: 2 tablespoons
• Beef or chicken stock: 2 cups
• All-purpose flour: 2-3 tablespoons for dredging
• Soy sauce: 2 tablespoons
• Worcestershire sauce: 1 tablespoon
• Thyme: 2-3 sprigs (fresh is best)
• Scotch bonnet pepper: 1, whole or chopped (optional, for heat)
• Pimento berries (allspice): 6-8 whole berries or 1 teaspoon ground
• Salt and black pepper: to taste
• Red kidney beans (optional): 1 cup, cooked or canned

Optional garnishes and flavor boosters:

• Fresh parsley or thyme
• A splash of coconut milk for creaminess
• A squeeze of lime for brightness

Instruction Guide

Here’s how to bring this dish to life:

1. Prep The Oxtail

   • Pat the oxtail pieces dry with paper towels.
   • Season generously with salt and black pepper.
   • Dredge lightly in flour to help with browning and thickening the stew.

2. Brown The Oxtail (optional But Highly Recommended)

   • Heat oil in a skillet over medium-high heat.
   • Brown each piece on all sides until a rich, golden crust forms. This adds a depth of flavor to your stew.

3. Prepare The Slow Cooker

   • Place browned oxtail in the slow cooker.
   • Add chopped onions, garlic, scallions, carrots, bell peppers, tomato paste, soy sauce, Worcestershire sauce, thyme, scotch bonnet pepper, and pimento berries.

4. Add The Liquid

   • Pour in stock until the oxtail is nearly covered.
   • Stir gently to combine, making sure the spices are evenly distributed.

5. Cook Low And Slow

   • Cover and cook on low for 8-10 hours or high for 4-5 hours.
   • The meat should be tender and falling off the bone, and the sauce should be thick and glossy.

6. Finish The Stew

   • Adjust salt and pepper.
   • Add cooked red kidney beans if desired, and let them warm through for 10-15 minutes.

7. Serve And Savor

   • Serve over rice and peas, plain rice, or even with dumplings.
   • Garnish with fresh parsley or thyme for that extra fresh touch.

Ingredient Swaps

Sometimes you don’t have exactly what’s listed. No problem! Here are some common swaps:

• Oxtail: Beef short ribs or beef shank for a similar texture and richness
• Scotch bonnet pepper: Habanero for heat, or jalapeño for a milder option
• Thyme: Rosemary or oregano in a pinch
• Soy sauce: Coconut aminos for a gluten-free option
• Stock: Water with bouillon cubes works if you don’t have stock on hand

Helpful Tips

• Browning the meat: Don’t skip this step-it makes a huge difference in flavor.
• Deglazing the pan: After browning, pour a little stock or water into the skillet and scrape the bits off the bottom to add to your slow cooker. Pure magic.
• Skim the fat: Oxtail is fatty, so for a cleaner sauce, skim off excess fat once the stew has cooled slightly.
• Layering flavors: Add spices at different stages. Some in the slow cooker at the start, some near the end for freshness.
• Don’t over-stir: Slow cooking is gentle. Stirring too much can break down the meat excessively.

Customization Ideas

• Extra vegetables: Add potatoes, sweet potatoes, or parsnips for more texture.
• Richer sauce: Stir in a little coconut milk or heavy cream at the end.
• Smoky twist: Add smoked paprika or a dash of liquid smoke.
• Spice level: Chop the scotch bonnet or remove the seeds for more or less heat.
• Caribbean herbs: Try adding a hint of fresh cilantro or culantro for authenticity.

FAQs

What Is The Best Cut Of Oxtail To Use For A Slow Cooker Jamaican Oxtail Stew?

For a slow cooker Jamaican oxtail stew, use oxtail pieces with a good amount of meat and fat. The tail bones with meat on them are ideal because the slow cooking process breaks down the connective tissue, resulting in tender, flavorful meat. Avoid very thin or small pieces, as they can become dry.

How Long Should I Cook Jamaican Oxtail Stew In A Slow Cooker?

Cooking time depends on your slow cooker setting. On low heat, cook the oxtail stew for 8 to 10 hours, and on high heat, cook for 5 to 6 hours. Slow cooking ensures the meat becomes tender and the flavors develop fully.

Do I Need To Brown The Oxtail Before Adding It To The Slow Cooker?

While not strictly necessary, browning the oxtail in a skillet before adding it to the slow cooker enhances the stew’s flavor by creating caramelized surfaces and deeper color. It also helps lock in juices during the slow cooking process.

What Vegetables Are Traditionally Used In Jamaican Oxtail Stew?

Traditional vegetables include onions, carrots, bell peppers, and scallions. Some recipes also incorporate tomatoes, garlic, and thyme. Root vegetables like potatoes or yam can be added for heartiness, but they should be added later in the cooking process to avoid overcooking.

Can I Make Jamaican Oxtail Stew Spicy?

Yes, adding Scotch bonnet peppers or other hot peppers can give the stew its characteristic spicy kick. Be cautious with the quantity, as Scotch bonnet peppers are extremely hot. Removing the seeds can reduce the heat slightly.

Do I Need To Soak Oxtail Before Cooking?

Soaking oxtail is not required, but some cooks choose to soak it briefly in cold water with a pinch of salt to remove excess blood. Rinsing and patting dry is generally sufficient before seasoning and browning.

What Type Of Seasoning Is Used In Jamaican Oxtail Stew?

Common seasonings include allspice (pimento), thyme, scallions, garlic, ginger, black pepper, salt, and browning sauce for color. Some recipes also use soy sauce or Worcestershire sauce to deepen the umami flavor.

Can I Use Beef Broth Or Stock In A Slow Cooker Oxtail Stew?

Yes, using beef broth or stock is recommended to provide depth of flavor and create a rich, savory base for the stew. Some recipes also include a small amount of water or tomato paste for additional richness.

How Do I Thicken Jamaican Oxtail Stew In A Slow Cooker?

The stew naturally thickens as it cooks due to the gelatin released from the oxtail bones. To further thicken it, you can make a slurry with flour or cornstarch mixed with water and stir it in during the last 30 minutes of cooking. Alternatively, mashing a few of the cooked vegetables into the sauce helps create a thicker consistency.

Can I Freeze Jamaican Oxtail Stew?

Yes, Jamaican oxtail stew freezes very well. Allow it to cool completely, then store it in airtight containers or freezer-safe bags. It can be frozen for up to 3 months. Reheat gently on the stovetop or in the slow cooker to preserve the meat’s tenderness.