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Tender Jamaican Oxtail Stew

This hearty Jamaican oxtail stew transforms a tough cut of meat into melt-in-your-mouth tender oxtail with deep, layered flavors from aromatic spices and tomato paste. Slow simmering creates a rich, savory gravy that perfectly complements the homemade flour dumplings, making it a comforting classic for any dinner table.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 3 pounds oxtails trimmed of excess fat and cut into 2-inch pieces
  • 1/2 pound carrots sliced
  • 1 large onion chopped
  • 4 cups water or substitute 3 cups water and 1 cup beef stock for extra flavor
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 2 tablespoons tomato paste
  • Salt and freshly ground black pepper to taste
  • 1 bay leaf crumbled
For the Dumplings
  • 1 cup all-purpose flour for dumplings
  • 1/4 teaspoon salt for dumplings
  • Water as needed to form a stiff dough

Equipment

  • Large heavy saucepan
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Rinse the oxtails thoroughly. Trim away excess fat and cut them into 2‐inch pieces to ensure even cooking.
  2. In a large, heavy saucepan, combine the prepared oxtails with the chopped onion, sliced carrots, dried thyme, ground allspice, tomato paste, salt, pepper, and the crumbled bay leaf. Pour in the water (or water/beef stock mixture) to cover the ingredients.
  3. Cover the pot and let the stew simmer gently for about 2 hours. Stir occasionally and add extra water if the liquid reduces too much.
  4. While the stew simmers, prepare the dumplings. In a mixing bowl, sift together the flour and 1/4 teaspoon salt. Gradually add cold water until a stiff, non-sticky dough forms. Knead the dough until smooth, then break off walnut-sized pieces and roll them between your palms into small tube-like shapes with pointy ends.
  5. After the stew has cooked for 2 hours, gently add the dumplings to the pot. Continue simmering for an additional 20 minutes until the dumplings puff up slightly and absorb the flavors of the stew.
  6. Taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaf before serving. Enjoy the stew hot with traditional sides like rice and peas, fried plantains, or a refreshing cucumber salad.

Notes

This recipe is versatile—feel free to substitute oxtails with beef shanks for a similar rich, collagen-filled stew, or try a vegetarian version using mushrooms and jackfruit for a meaty texture. The dumplings are essential for soaking up the savory gravy, but if you prefer, serve the stew over rice and peas or with roti. For an extra kick of heat, add a scotch bonnet pepper during cooking. Leftovers store well and only taste better the next day.