How to make Oxtail Stew

Why cooks start here

Oxtail Stew is cooked the way Jamaican slow braise pots cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a caribbean family cook actually puts it on the table.

Oxtail Stew in Jamaica is a cherished dish, often served on weekends when time allows for the unhurried pleasure of a slow braise. Its roots run deep in home kitchens, where salt is judged by hand and fat is used with a generous spirit. This is the version passed down through families, capturing the essence of a Caribbean home meal. The stew emerges rich and hearty, with oxtail pieces luxuriating in a broth imbued with a dark, caramel depth from browning sauce. Allspice berries lend their warm, fragrant touch, mingling with the sweetness of carrots and the savory base of onions. The result is a comforting, flavorful dish meant to be shared and savored.