This easy to make Jamaican Oxtail Stew is comfort in a bowl that's been simmering all day in your slow cooker! The oxtail is marinated in rich spices and slow cooked until the meat is falling off the bone. Serve with a side of white rice and you have an easy full balanced meal waiting for you at the end of the day!
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Optional Ingredients
SPICE IT UP. You'll see a lot of spicy versions of this stew. Typically it's made by adding a scotch bonnet pepper to the marinade of the meat OR by chopping the pepper and placing it into the slow cooker (or pressure cooker). If your family is like mine...and isn't crazy about spicy, leave that evil little pepper out because it's H-O-T.
THE MARINADE. I chose to marinate this oxtail with soy sauce to give it a nice salty and sweet flavor, but I've seen it marinaded with Worcestershire sauce as well giving it a more umami flavor. If you go with the Worcestershire option, be sure to sweeten it with brown sugar for the authentic taste.
Ingredients
To make your Slow Cooker Jamaican Oxtail, here's what you'll need:
For the Marinade
- Oxtail
- Scallions (Green Onions)
- Ginger Powder
- Garlic Powder
- Brown Sugar
- Soy Sauce (can substitute out for worcestershire sauce)
- All Spice
- Paprika
- Salt and Pepper
- Curry Powder
- Optional: Ragin Cajun Seasoning for spice
For the Jamaican Stew
- Carrots
- Onion
- Banana Peppers
- Beef Stock
- Tomato Paste
- Fresh Thyme
- Garlic Cloves
- Corn Starch
- Bay Leaves
- Olive Oil
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Rinse your Oxtail and pat dry with paper towels. In a large bowl combine your marinade ingredients: scallions, ginger powder, garlic powder, brown sugar, soy sauce, all spice, paprika, curry powder, salt and black pepper. Mix in oxtail and marinate for at least one hour in an airtight container.
- Step 2: Heat olive oil on a large pan on medium-high heat. Remove oxtail from the marinade and sear all sides of the meat on the skillet.
Tip: If you're able to marinate your oxtail overnight to cook the next day...Do so! Do not marinate the oxtail for more than 12 hours.
- Step 3: Remove browned oxtail from pan and turn down to a medium heat. Deglaze the skillet with 2 Tbsps of beef broth. Pour the deglazed beef broth onto the oxtails and toss with 2 teaspoon corn starch.
- Step 4: Peel and cut carrots on a bias, rough chop onion and garlic. Remove seeds from banana peppers and dice.
Tip: By deglazing the pan, you're able to save all those brown bits that hold AMAZING bold flavors! No flavor left behind.
- Step 5: Place oxtail, beef broth, chopped vegetables, bay leaves, tomato paste and thyme into your slow cooker. Set on low heat for 8 hours for best results.
- Step 6: Serve with a Jamaican rice or white rice.
What is Jamaican Rice? A Caribbean Rice dish made by combining coconut milk, kidney beans and seasonings like thyme, garlic and allspice. You may even add in scotch bonnet peppers for a spicy kick.
Equipment and Supplies
- 8 Quart Crock Pot - With an 8 qt Slow Cooker you don't have to worry about running out of room ever again! The removable stoneware is dishwasher safe and easy to clean.
- Ragin Cajun - this Ragin Hot seasoning blend isn't just for cajun meals. It's great to spice up stews and soups too!
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
Storage
Allow the leftover slow cooker Jamaican Oxtail Stew to cool before storing in an airtight container. Good for up to 4 days. To reheat, place in a pot, covered on medium low heat until warm throughout.
To freeze, portion out the stew and place in an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating in your pot.
More Slow Cooker Recipes
- Crock Pot Buffalo Chicken
- Crock Pot Buffalo Chicken Mac and Cheese
- Crock Pot Marry Me Chicken
- Slow Cooker Beef Tacos
Recipe
Jamaican Oxtail Stew in the Slow Cooker
Equipment
- Large Pot
Ingredients
Marinade
- 2.5 lbs Oxtail
- 2 Green Onions diced
- 1½ teaspoon Ginger Powder
- 1½ teaspoon Garlic Powder
- 2 teaspoon Brown Sugar
- 1½ teaspoon Paprika
- 1½ teaspoon Allspice
- 1 teaspoon Curry Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Soy Sauce
- 1½ tablespoon Ragin Cajun Seasoning Optional
Stew
- 2 Carrots peeled and cut on a bias
- 1 Red Onion rough chopped
- 2 Cloves Garlic chopped
- 2 Banana Peppers seeds removed and chopped
- 2½ Cups Beef Broth
- 1 tablespoon Tomato Paste
- 4 Sprigs Thyme
- 2 teaspoon Corn Starch
- 3 Bay Leaves
- 4 Cups Cooked White Rice
Instructions
- Rinse your Oxtail and pat dry with paper towels. In a large bowl combine your marinade ingredients: scallions, ginger powder, garlic powder, brown sugar, soy sauce, allspice, paprika, curry powder, salt, black pepper and Ragin Cajun (optional). Mix in oxtail and marinate for at least one hour in an airtight container.
- Heat olive oil on a large pan on medium-high heat. Remove oxtail from the marinade and sear all sides of the meat on the skillet.
- Remove browned oxtail from pan and turn down to a medium heat. Deglaze the skillet with 2 Tbsps of beef broth. Pour the deglazed beef broth onto the oxtails and toss with 2 teaspoon corn starch.
- Peel and cut carrots on a bias, rough chop onion and garlic. Remove seeds from banana peppers and dice.
- Place oxtail, beef broth, chopped vegetables, bay leaves, tomato paste and thyme into your slow cooker. Set on low heat for 8 hours for best results.
- Serve with a Jamaican rice or white rice.
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