Jamaican Oxtail Stew with Scotch Bonnet and Allspice

A deeply aromatic stew featuring oxtail slow-cooked with Scotch bonnet peppers, allspice, and coconut milk for a balanced spicy-sweet finish.

Cuisine: Jamaican

Category: Beef

Prep: 20 minutes. Cook: 180 minutes.

Serves 4.

Ingredients

• 3 lbs, cut into 2-inch pieces oxtail
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2, seeded and finely chopped Scotch bonnet peppers
• 1 tsp allspice
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 cup coconut milk
• 2, sliced carrot
• 2, cubed potato
• 1 sprig thyme

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.