Jamaican Oxtail Stew

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Total Time
2hrs 15mins
15 mins
2 hrs

This is a really popular island dish.

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  1. Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
  2. Combine all ingredients, except the dumplings, in a large, heavy saucepan.
  3. Cover and simmer for about 2 hours.
  4. Add water if necessary.
  5. Stir, add the dumplings, and return to low heat for 20 minutes.
  6. Serve hot.
  8. Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
  9. (A sticky dough makes a soft pasty dumpling.).
  10. Knead in the bowl or on a lightly floured board until smooth.
  11. Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
  12. Add to the stew for the last 20 minutes of cooking.
  13. *As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
  14. Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.