• ½ pound potato – cut into chunks
  • 1 teaspoon thyme
  • 1 red bell pepper – diced
  • 1 onion diced – Large
  • 1 scotch bonnet – chopped
  • 1 teaspoon paprika
  • 1 cup baby carrot
  • 2 teaspoons curry powder
  • 2 teaspoons seasoning powder
  • 2 diced tomatoes – diced
  • 2 bay leaves
  • 3 green onions – chopped
  • 3 cloves garlic
  • 4 tablespoons tomato paste
  • 4 lb oxtail
  • 4 tablespoons oil
  • 6 cups beef stock
  • Cayenne pepper – to taste
  • Water – as needed
  • Salt – To Taste


1. Put the oxtails in a large bowl and add the thyme, Curry powder, Paprika, seasoning powder, Scotch bonnet, Garlic, Oil, and salt to taste. and rub all the seasoning together with the meat. Let it marinate for at least 20minutes or overnight

2. Heat the oil in a pan over high heat. Once heated, add the Onions and fry till it becomes translucent. Sir in the bay leaves until and the aroma pops out. Place the oxtails in a single layer inside the pot. Sear and turn occasionally until the oxtail is uniformly golden brown on all sides.

3. Add the Tomato paste, Cayenne pepper, Tomatoes, Red bell pepper, onion, and stock. Stir everything together and leave to boil for about 1 hour 15 minutes to 1 hour 30 minutes or cook till the meat becomes really tender. Checking on it and stirring it about every 20 minutes (to prevent it from burning).

4. Add the potatoes and carrots and leave to cook for about 15 minutes to 20 minutes or till the potatoes become tender. Garnish with Green Onions and serve immediately over a plate of Rice while still very hot.


Recipe by: Chef Lola’s Kitchen

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