Authentic Jamaican Oxtail Stew

Authentic Jamaican Oxtail Stew

Author: Clive Grant | Grant's Gourmet Date: January 12, 2026

Prep Time: 45 mins (plus marinating)

Cook Time: 3–4 Hours (Stovetop) OR 1–1.5 Hours (Pressure Cooker)

Overview

There is no rush when it comes to good oxtail. This is a "low and slow" labor of love. Whether you are using the traditional pot method or the modern pressure cooker, the goal is meat falling off the bone with a gravy rich enough to coat the back of a spoon.

Ingredients

The Meat

• 4 lbs (1.8 kg) Oxtail (Trim excess fat)

• Acid Wash: 1 Lemon, ¼ cup Lemon Juice, or ¼ cup Vinegar

The Seasoning

• 1 Jar (355ml) Grant's Gourmet Brown Stew Sauce

• 1 Tbsp Browning (for that deep island color)

• Salt (To taste—see warning below!)

The Pot

• ¼ Cup High-Heat Oil (Vegetable or Sesame Seed Oil) [Optional - see Step 3]

• 1 Liter Water (Keep extra on hand)

• Butter Beans (Choose One):

  • Option A: 2 Cans (540ml each)

  • Option B: 1 cup Dry Butter Beans (Must soak overnight)

👨🏾‍🍳 Chef's Note: Why We Soak (Dry Beans) If you choose Dry Beans, soaking is mandatory! Dry beans contain natural proteins called Lectins that can be hard on the stomach.Soaking & Rinsing overnight significantly reduces these lectins.Pressure Cooking is even more effective at breaking them down. This process ensures your beans are not just tender, but safe and easy to digest for everyone.

Instructions

1. Wash & Prep the Meat

In a Jamaican kitchen, we don’t just cook meat; we clean it first.

• Trim the excess fat (or have your butcher do it).

• Wash the oxtail thoroughly with lemon juice or vinegar.

• Rinse with water and drain it well. You want the meat clean and ready to soak up flavor.

  
  

2. Season Up & Marinate

• Pour ¼ of the jar of Grant's Gourmet Brown Stew Sauce over the oxtail.

• Get your hands in there: Don’t use a spoon—use your hands to rub the seasoning deep into the meat and bone.

• Cover it up and put it in the fridge. Let it marinate overnight if you can, or at least for 1 hour. The longer it sits, the sweeter the pot.

  
  

3. The Browning (Braising) – Now Optional!

Traditionally, we fry the oxtail to seal it. However, with Grant's Gourmet Brown Stew Sauce, you have a choice:

• The Traditional Way: Heat your oil and carefully fry the oxtail until dark golden brown to get that caramelized crust. Safety Warning: Watch for hot oil splatter!

• The "No-Stress" Way: You can skip the frying completely. The Browning liquid in the recipe will give you that beautiful dark color you expect, and the Grant's Gourmet sauce guarantees the flavor will be unmistakable. If you skip browning, just put the seasoned meat straight into the pot for the next step.

  
  

4. Choose Your Cooking Method

Method A: The Traditional Simmer (Stovetop)

• Put the meat (browned or raw-seasoned) in the pot.

• Add the rest of the jar of Stew Sauce, the browning, and your water.

• Bean Check: If using Dry Beans, throw them in now. If using Canned, wait!

• Cover the pot, turn the fire down to low, and let it simmer for 3–4 hours. Keep an eye on the water level.

Method B: The Pressure Cooker (The Quick Way)

• Transfer your meat to the pressure cooker.

• Add the rest of the sauce, browning, and the required amount of water (check your manual).

• Bean Check: Dry Beans go in now. Canned Beans wait until later.

• Cook on High Pressure for 1 hour to 1.5 hours.

  
  

5. ⚠️ The Salt Warning

• "Salt cyaan tek out" (You can’t take salt out).

• Add salt with extreme caution. Do not follow a measurement blindly. Add a pinch, taste the gravy, and adjust only at the end.

  
  

6. Finishing Touches (Beans & Gravy)

• The Beans: If using Canned Butter Beans, wait until the meat is tender. Add the beans and simmer for just 10–15 minutes. Do not overcook them, or they will mash up.

• Thickening the Gravy (Ruie): If your gravy is looking a little too thin at the end, uncover the pot slightly (tilt the lid). This lets the steam escape and thickens the sauce down.

• Important: Monitor this closely! If you walk away, you can dry out the pot and burn your gravy. You want it thick, not dry.

Pro Technique: "Make Today, Eat Tomorrow"

The flavor you find in the bone the next day is phenomenal. To do this safely, use the Ice Bath Method:

1. Don't put a hot pot straight in the fridge (it spoils the food and warms up your fridge).

2. Fill a sink or large container with ice and water.

3. Place your pot of stew into the ice bath to cool it down rapidly.

4. Once cool, store it in the fridge.

5. Next Day: Warm it up slowly. The gravy will be richer, and the meat will be seasoned to the bone.

Enjoy with Rice & Peas, White Rice, or Hard Food. Send us a message and show us your pot!

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