Jamaican Oxtail Stew with Scotch Bonnet and Allspice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply aromatic stew featuring oxtail slow-cooked with Scotch bonnet peppers, allspice, and coconut milk for a balanced spicy-sweet finish. This jamaican-inspired beef ready in about 200 minutes pairs cut into 2-inch pieces oxtail, vegetable oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Jamaican cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add 3 lbs oxtail pieces and sear until browned on all sides, about 5 minutes per side.
  2. Step 2: Add 1 large onion, finely chopped, and 3 cloves garlic, minced, and cook for 3 minutes until softened.
  3. Step 3: Stir in 2 Scotch bonnet peppers, seeded and finely chopped, 1 tsp allspice, and 1 tbsp tomato paste, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup beef broth and 1 cup coconut milk, scraping the pot bottom to release browned bits.
  5. Step 5: Add 2 carrots, sliced, 2 potatoes, cubed, 1 sprig thyme, and 1 bay leaf, then season with salt and black pepper to taste.
  6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 hours until oxtail is tender and falling off the bone, adding broth if needed.
  7. Step 7: Discard thyme and bay leaf. Adjust seasoning and serve hot with crusty bread.

Frequently asked questions

How long does Jamaican Oxtail Stew with Scotch Bonnet and Allspice take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Jamaican Oxtail Stew with Scotch Bonnet and Allspice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into 2-inch pieces oxtail from drying out.

Can I substitute ingredients in Jamaican Oxtail Stew with Scotch Bonnet and Allspice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jamaican Oxtail Stew with Scotch Bonnet and Allspice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Jamaican Oxtail Stew with Scotch Bonnet and Allspice?

Jamaican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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