Oxtail Stew is a rich and deeply savory Jamaican dish made from oxtail pieces slow-cooked with thyme, scallions, garlic, Scotch bonnet peppers, pimento (allspice), and browning sauce, then simmered until tender and often finished with butter beans for added creaminess. Originating in Kingston and surrounding parishes, it’s a staple of Jamaican Sunday dinners and special occasions. The meat becomes fall-off-the-bone soft, and the sauce is thickened into a glossy, flavorful gravy that’s perfect over rice and peas, white rice, or ground provisions.

Common variations include versions with carrots, dumplings, or spicy pepper additions for extra heat.

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