Jamaican Oxtail Stew with Rice & Peas

The scraps, the trash, the inedible and worthless, the journey of oxtail.

Oxtails have become so popular that if you consider yourself in any way shape or form a foodie,  it’s safe to assume you’ve heard of and/or had oxtail stew. Historically oxtails were considered offal and were always one of the cheapest cuts of meat that would fall in the same category as the tongue, cheeks and feet at the butchers.  Patrons with financial means would go to the butcher shop to source  the fine and prized cuts of meat  like filets, t-bones and sirloins  while discarding or leaving to the side the offal leaving the poor people to figure out a way to make them not only palatable but delicious.

The irony lives with how this dish transitioned from trash to fine dining. Specifically during the time of slavery, the creativity and cooking traditions carried from the homeland allowed for this stewing meat’s aroma to reach beyond the slave quarters and into the kitchens where we wouldn’t dare pass through.

Fast forward to the present day when Oxtails have almost quadrupled in price. The reason this meat is so delicious is the abundance of fat, connective tissue and collagen that it contains, thus the reason it has to be cooked for a long time. A stew or soup is an ideal method to break the meat down into what some describe as meat candy. 

Many cultures have come to cook amazing dishes with this meat and though I may be biased, Jamaican oxtail stew remains one of the best and most coveted. Personally, I did not grow up on this dish eating oxtail stew despite being first generation in the states from Jamaica. I don’t know if my mother, who is a phenomenal cook, was tired of the dish by the time she came to the US or just lost the passion for it but by the time I became aware of it I was in my late teens and had already become a vegetarian. It wasn’t until, my my mid 30s when my meatless days had run its course did it dawn on me that I could finally try Jamaican oxtail stew and I gotta say I was excited.

I probably should have flown to Kingston for the most authentic experience but off to Brooklyn, the next best thing to Jamaica, I went. I kinda fell in love.

Since then and many oxtails later, I realize that with most things, you have different styles, taste, techniques, the good bad and ugly when it comes to a dish like this. Like pizza in NYC, its hard to find a bad slice but an amazing oxtail stew is something to be treasured when you do find one.

My recipe for this dish is a compilation of tips, tricks, flavors and textures that I have gathered over the years. I keep the important allspice berry because it wouldn’t be Jamaican oxtails without it. I omit the broad beans because I feel like the red kidney beans in the rice and peas that this dish is traditionally served with is enough beans.

Having a sous vide when making oxtail has been my most recent game changer. This machine allows an almost set it and forget it process for cooking meat such as oxtail. Cooking at a controlled temperature, for a longer period, breaks down all of the collagen and tissue perfectly for you. Using this method has produced the most delectable result and even if you only cook this dish once in awhile, it’s worth getting a sous vide machine for this alone. If that is not an option, no worries, a dutch oven or heavy bottom pot, a lid and the low and slow method we have always used is more than suitable.