How To Cook a Jamaican Oxtail Stew Feast

Ingredients

• 3 lb Oxtail (trimmed, cleaned, about 12 pieces)
• 1 bunch Cilantro (stems removed)
• 1 bunch Thyme (leaves only)
• 3 Scotch Bonnet Pepper (whole; wear gloves when handling)
• 1.5 Yellow Onion (medium, diced)
• 6 Shallots (peeled, chopped)
• 1 clove Ginger (peeled, minced)
• 1 bunch Green Onions (chopped)
• 1 cup Soy Sauce (low‑sodium preferred)
• 2 tbsp Allspice (ground)
• 1 tsp Salt (kosher or sea salt)
• 1.5 tbsp White Sugar (granulated)
• 1.5 tbsp White Vinegar (distilled)
• 1 tbsp Browning Sauce (optional, for color)
• 1.5 tbsp Mayonnaise (regular)
• 5 L Water (for oxtail) (enough to fully cover the meat)
• 2 cup Long Grain Rice (rinsed twice)
• 1 cup Canned Kidney Beans (drained; can substitute pigeon peas)
• 1 cup Coconut Milk (full‑fat)
• 2 Plantains (ripe, peeled and sliced)
• 1 cup All-Purpose Flour (for festival batter)
• 0.25 cup Cornmeal (fine texture)
• 0.25 cup Granulated Sugar (for festival batter)
• 1 tbsp Bacon Powder (adds smoky flavor)
• 1 cup Milk (whole milk for festival batter)
• 1 Egg (large, beaten)
• 2 tbsp Peanut Butter (creamy, for peanut punch drink)
• 1 cup Milk (for peanut punch) (whole milk or plant milk)

Instructions

1. Prepare Green Seasoning

   Combine cilantro, thyme, scotch bonnet peppers, diced onion, chopped shallots, minced ginger, and chopped green onions in a food processor. Pulse until a coarse paste forms. Transfer to a bowl and set aside. Reserve about 1 cup of the paste for the rice and peas later.

   Time: PT15M

2. Make Oxtail Marinade

   In a large bowl whisk together soy sauce, allspice, salt, white sugar, white vinegar, browning sauce, and mayonnaise. Stir in the remaining green seasoning (about 2 cups). Add the oxtail pieces and coat thoroughly. Cover and refrigerate for at least 8 hours (overnight preferred).

   Time: PT10M

3. Cook Oxtail

   Transfer the marinated oxtail and any remaining liquid to a large stockpot. Add 5 L (about 20 cups) of water, ensuring the meat is fully submerged. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises to the surface. Cover and simmer for 5 hours, or until the meat is fork‑tender and the bones begin to fall off.

   Time: PT5H

   Temperature: Low simmer

4. Prepare Rice and Peas

   Rinse the rice twice in a colander. In a saucepan combine the rinsed rice, drained kidney beans (or pigeon peas), coconut milk, 2 tbsp of the reserved green seasoning, and enough water to cover by about ½ inch. Bring to a boil, then lower the heat, cover, and simmer for 15‑20 minutes, or until the rice is tender and the liquid is absorbed.

   Time: PT20M

   Temperature: 190°C

5. Make Festival Batter

   In a mixing bowl combine 1 cup all‑purpose flour, ¼ cup cornmeal, ¼ cup granulated sugar, and 1 tbsp bacon powder. Whisk in 1 cup milk and the beaten egg until a thick, slightly sticky batter forms. Let rest for 10 minutes.

   Time: PT10M

6. Fry Festival

   Heat about 2 inches of oil in a deep skillet to 350°F (175°C). Drop spoonfuls of the batter into the hot oil and fry for 3‑4 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

7. Fry Plantains

   Slice the ripe plantains diagonally about ½ inch thick. In the same oil used for festival, fry the slices for 2‑3 minutes per side, until caramelized and lightly crisp. Drain on paper towels and set aside.

   Time: PT10M

   Temperature: 350°F

8. Prepare Peanut Punch (Optional Drink)

   Blend 2 tbsp creamy peanut butter with 1 cup milk (or plant milk) until smooth. Sweeten to taste with a little sugar if desired. Serve chilled.

   Time: PT5M

9. Plate and Serve

   Arrange a generous portion of oxtail stew on each plate. Add a scoop of rice and peas, a few fried plantain slices, and 2‑3 festival pieces. Garnish with a drizzle of the broth and serve with peanut punch and your favorite Jamaican hot sauce.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

5 g