Oxtail Stew with Scotch Bonnet and Allspice

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 recipe, ready in about 200 minutes, pairs oxtail, vegetable oil, 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.

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
• 1 bay leaf
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.