How To Cook a Jamaican Oxtail Stew Feast
How To Cook a Jamaican Oxtail Stew Feast is a medium Jamaican recipe that serves 6. 650 calories per serving. Recipe by Quang Tran on YouTube.
Prep: 9 hrs 20 min | Cook: 5 hrs 45 min | Total: 15 hrs 35 min
Cost: $34.39 total, $5.73 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains meat, Contains dairy, Contains gluten, Contains peanuts
Allergens: Gluten, Egg, Milk, Peanuts, Soy
Ingredient Substitutions
- Instead of Oxtail: Beef shank
- Instead of Cilantro: Parsley
- Instead of Thyme: Dried thyme (1 tsp)
- Instead of Scotch Bonnet Pepper: Habanero pepper
- Instead of Yellow Onion: White onion
- Instead of Shallots: Red onion
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Green Onions: Chives
- Instead of Soy Sauce: Tamari
- Instead of Allspice: Ground pimento berries
- Instead of Salt: Sea salt
- Instead of White Sugar: Brown sugar
- Instead of White Vinegar: Apple cider vinegar
- Instead of Browning Sauce: Caramelized sugar
- Instead of Mayonnaise: Greek yogurt
- Instead of Water (for oxtail): Beef broth
- Instead of Long Grain Rice: Basmati rice
- Instead of Canned Kidney Beans: Canned pigeon peas
- Instead of Coconut Milk: Coconut cream diluted with water
- Instead of Plantains: Green plantains (less sweet)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cornmeal: Polenta
- Instead of Granulated Sugar: Brown sugar
- Instead of Bacon Powder: Smoked paprika
- Instead of Milk: Almond milk
- Instead of Egg: Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Peanut Butter: Almond butter
- Instead of Milk (for peanut punch): Soy milk
Equipment Needed
- Large Stockpot
- Saucepan
- Food Processor or Blender
- Mixing Bowl
- Frying Pan or Deep Skillet
- Spatula
- Ladle
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Colander
Critical Steps — Do Not Skip
- Marinating the oxtail for at least 8 hours to develop flavor and tenderness.
- Simmering the oxtail for a full 5 hours without boiling aggressively.
- Preparing the green seasoning correctly; it is the flavor backbone of the dish.
- Frying festival until golden and puffed without burning.
Chef Tips from the Video
- For an extra depth of flavor, add a splash of dark rum to the oxtail broth during the last hour of simmering.
- Toast the cornmeal briefly before adding it to the festival batter for a nuttier aroma.
- A pinch of nutmeg in the rice and peas enhances the Caribbean flavor profile.
Troubleshooting
Oxtail remains tough after 5 hours.
Continue simmering on low heat, checking every 30 minutes. Adding a splash of water and covering tightly helps retain moisture.
Rice turns mushy.
Rinse the rice thoroughly before cooking and use the correct water‑to‑rice ratio (about 1 ½ cups water per cup rice). Reduce cooking time if needed.
Festival batter spreads too much in the oil.
The batter should be thick; add a little more flour if it’s runny. Fry with a spoonful rather than a ladle to control size.
Plantains burn before becoming soft.
Fry at medium‑high heat (around 325°F) and turn frequently. If they brown too quickly, lower the oil temperature.
Storage
Refrigerator: Store oxtail stew, rice and peas, and fried items in airtight containers for up to 3 days.
Freezer: Freeze cooked oxtail (without the broth) in freezer‑safe bags for up to 2 months; reheat gently.
Room temperature: Do not leave cooked oxtail or fried foods at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the oxtail the night before; it can sit in the refrigerator up to 24 hours.
- Cook the oxtail broth ahead of time and reheat gently before serving.
- Rice and peas can be prepared a few hours ahead and kept warm on the stovetop.
- Festival batter can be made earlier in the day and kept refrigerated; give it a quick stir before frying.
Frequently Asked Questions
What is the cultural significance and history of Jamaican Oxtail with Rice and Peas in Jamaican cuisine?
Oxtail stew, known as "Oxtail and Beans," is a traditional Jamaican comfort food that dates back to the island’s colonial era when tougher cuts were slow‑cooked to become tender. Served with rice and peas, it represents a hearty, communal meal often enjoyed on weekends and special gatherings.
What are the traditional regional variations of Jamaican Oxtail in the Caribbean?
In Jamaica the stew is flavored with green seasoning, allspice, and scotch bonnet peppers, while in other Caribbean islands like Trinidad it may include curry powder, and in the Bahamas it is often cooked with a tomato‑based broth. Each version reflects local spice palettes and available ingredients.
How is Jamaican Oxtail traditionally served in Jamaica?
It is typically served piping hot with a side of coconut‑flavored rice and peas, fried plantains, and festival (a sweet fried dumpling). The broth is spooned over the rice, and a side of hot pepper sauce or a cool peanut punch drink completes the meal.
What occasions or celebrations is Jamaican Oxtail with Rice and Peas traditionally associated with in Jamaican culture?
Oxtail is a popular dish for family gatherings, holidays such as Christmas and Easter, and community events like street festivals. Its rich flavor and long cooking time make it ideal for celebrations where guests can enjoy a shared, comforting feast.
What authentic traditional ingredients are essential for Jamaican Oxtail, and what are acceptable substitutes?
Key ingredients include oxtail, green seasoning (cilantro, thyme, scotch bonnet, ginger, etc.), allspice, soy sauce, and brown sugar. Substitutes can be beef shank for oxtail, habanero for scotch bonnet, and tamari for soy sauce, though the flavor profile will shift slightly.
What other Jamaican dishes pair well with Jamaican Oxtail and Rice and Peas?
Classic pairings include fried plantains, festival, callaloo (stewed greens), and a refreshing peanut punch or ginger beer. A side of coleslaw or a simple cucumber salad also balances the richness of the stew.
What are the most common mistakes to avoid when making Jamaican Oxtail with Rice and Peas?
Common errors include not marinating the oxtail long enough, boiling the stew too vigorously (which makes the broth cloudy), and over‑cooking the rice. Also, using too much oil for festival can cause it to absorb excess grease.
Why does this Jamaican Oxtail recipe use a long 5‑hour simmer instead of pressure cooking?
A slow simmer allows the connective tissue in the oxtail to break down gradually, creating a rich, gelatinous broth and melt‑in‑your‑mouth meat. Pressure cooking can achieve tenderness faster but may sacrifice the depth of flavor that develops over hours.
Can I make Jamaican Oxtail ahead of time and how should I store it?
Yes. After the stew has cooled, store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water if the broth has thickened.
What does the YouTube channel Quang Tran specialize in?
The YouTube channel Quang Tran focuses on multicultural home cooking, especially Asian‑Caribbean fusion dishes, with detailed step‑by‑step tutorials and a personable, humor‑filled presentation style.
How does the YouTube channel Quang Tran's approach to Jamaican cooking differ from other Caribbean cooking channels?
Quang Tran blends authentic Jamaican techniques—like using green seasoning and long‑slow simmering—with modern kitchen hacks, such as precise timing charts and optional ingredient swaps, making traditional recipes more accessible to a global audience.
Last updated: September 6, 2026
