Jamaican Oxtail Stew - Kraft Recipes Top
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Jamaican Oxtail Stew

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Make It

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  • Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, cover, then turn off the heat. Allow to sit for 1 hour covered, then drain.
  • Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper.
  • Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally. Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce.

Special Equipment Needed


Comments: I first tasted this dish in Kingston, Jamaica, at a colorful local restaurant called The Pepperpot. I was really surprised by the brightness of flavor and for a moment both Craig, my assistant, and I were stumped. The assertive flavor of allspice was so obvious that we missed it. This recipe is close to what is served at this wonderful restaurant.

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